Ingredients
For the strawberry shortcakes
150ml/5½fl oz double cream
1 vanilla pod, seeds only
2 tbsp icing sugar
4 ready-made shortbread rounds
100g/3½oz fresh strawberries, hulled, halved
For the strawberry sauce
100g/3½oz fresh strawberries, hulled
1 tbsp icing sugar
½ lime, juice only
Method
1. For the strawberry shortcakes, place the double cream, vanilla seeds and icing sugar into a bowl and whisk until the mixture forms soft peaks when the whisk is removed.
2. Place a shortbread round into a chefs' ring on a serving plate, slide the halved strawberries down the inside edge of the chefs' ring, cut-side facing out, and then fill the ring with half of the cream mixture. Place another shortbread round on top of the cream and then carefully slide the chefs' ring off. Repeat on another serving plate to make another strawberry shortcake.
3. For the sauce, place the strawberries, icing sugar and lime juice into a mini blender and process until smooth. Add more lime juice or icing sugar to taste, then pass through a sieve.
4. To serve, drizzle the sauce over the shortcakes.
