90
350g Scotty Brand Strawberries
600ml Double Cream
Seeds of 1 Fresh Vanilla pod
1 tsp Orange Blossom Water
125g Icing Sugar
500g Thin Shortbread Biscuits
50g Crushed Shortbread for garnish
Carefully line a 30cm rectangular cake tin or dish with cling film, leaving a 5cm overlap.
In a bowl, whisk together 500ml of the double cream, vanilla seeds, orange blossom water and 125g icing sugar. Bring to a soft peak; try not to over whisk.
Add a single layer of biscuits to the tin, carefully spoon over a thin layer of the cream mixture, about 1cm thick all over. Add a layer of strawberry slices, and then repeat with the cream mixture, biscuits and strawberries until you fill the tin, finishing on a layer of biscuit. Gently Press everything down well so each biscuit is covered with cream. Cover with cling film and chill for 1-2 hours (overnight if you’d prefer these slices softer).
To serve, remove the top layer of cling film and carefully lift the layered slices out individually onto a suitable sized serving plate, remove any remaining cling film.
Whip the remaining 100ml cream with 1 tbsp of additional icing sugar, ready for the next step.
Half 5-6 strawberries and using a dollop of cream, stick these to the top of each slice (alternatively you can cover each slice in cream & sprinkle chopped strawberries on top). Sprinkle the crushed shortbread biscuit crumbs onto the strawberries. Sift over 1 tbsp icing sugar and serve.
If you like, garnish with small sprigs of fresh mint.
