Individual Strawberry Shortcakes Recipe
Cakes & Desserts
of 4 vote(s).
Melt in your mouth, quick and easy to make a real afternoon tea treat!
You will need:
Oven temperature: -
- 75g/3oz 8 Glutafin Shortbread biscuits
- 50g/2oz Each of white and dark chocolate chocolate
- 150ml/5 fl oz Double cream
- 25g/1oz Icing sugar
- 2 x 5ml tsp Rosewater
- 75g/3oz Strawberries (sliced)
- Plus 1 extra strawberry (quartered for decoration)
1.Place the two chocolates in separate small bowls or measuring jugs and melt over simmering water ensuring no water gets into the chocolate.
2.Dip 4 Shortbread biscuits into the white chocolate to cover the base of each. Rest chocolate side up on a tray lined with baking parchment to set. Chill in the fridge for quickest results.
3.If you wish to decorate the other biscuits later with piped white chocolate carefully scrape all the remaining white chocolate into a small freezer bag and squeeze down into one corner to make a mini piping bag. Set aside.
4.Dip remaining 4 biscuits half in dark chocolate and chill or leave to set as above.
5.Meanwhile prepare the Chantilly Cream. Place the 3 ingredients into a medium size bowl and beat with an electric whisk or by hand with a metal balloon whisk until thick.
6.When the dark chocolate has set snip a tiny hole (pin head size) at the end of the plastic piping bag and pipe across the dark chocolate and shortcake in lines. Allow to set.
7.Sandwich the Shortbread biscuits together with the Chantilly cream and strawberries using white chocolate biscuit as the base. Decorate with a quarter strawberry on top and serve.
Two rounds of shortbread are dipped in alternate white and dark chocolate and sandwiched together with a sweet Chantilly cream and strawberries.
The shortcakes may be finished off with a simple white chocolate piping but leave this step out if you prefer.