In honour of  the start of Wimbledon I have been eating loads of British strawberries – so sweet, red and shiny. They are noting like the imported types you  get all year round. When I was a kid I loved that little strawberry shortcake doll – either me or my younger sister had a scented figurine of her – I was obsessed. I always wanted to eat strawberry shortcake but my mum never made it!! The deprivation  I endured was off the scale!!!!

As an adult it’s something we all eat and absolutely love!very decadent.  You can use cream to take it to another level. One shortbread covered in cream and strawberries is never enough and two are too many – what a conundrum!

For the shortbread

125g butter

55g caster sugar,

180g plain flour

Pinch of salt

100g white chocolate chips

1 teaspoon vanilla extract

Preheat oven to 190 degrees centigrade

Place all ingredients in a mixer or do it by hand. Mix until you have a dough

Place in the fridge for 15 minutes to make it easier to work with

Remove from fridge. Flour a board and a rolling pin and roll until about 0.5 cm thick.

Cut into circles and put on a lined baking tray.

Place in the oven for 10 – 12 mins until they have started to go golden at the edges.

Remove and leave to cool

For the topping

10 tablespoons half fat Crème fraîche

1 teaspoon vanilla extract

50 of grated shire chocolate

1 heaped tablespoon icing sugar.

Strawberry jam

Mix all together – except the jam. Then spoon a blob of jam on to each biscuit. Spread and then place a blob of Crème fraîche on top of that. Add strawberries and enjoy!

Punnet of strawberries to place on top

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