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10 strawberry shortcuts: Strawberry shortbread fridge cake 

10 strawberry shortcuts: Strawberry shortbread fridge cake


Select a brownie tin or similar about 23cm square and 4cm deep. Line the base and sides with baking paper. Dice 175g dried strawberries into pieces the size of raisins. Cut 375g shortbread fingers into 1cm dice. Break up 150g milk chocolate and 150g dark chocolate (about 70 per cent cocoa). Melt these together with 150g diced unsalted butter and 50g runny honey in a large bowl set over a pan containing a little simmering water, stirring until smooth. If wished, stir in a few drops of rose essence (for example Star Kay White brand), one by one, to taste. Reserve a quarter of the strawberries. Fold the remainder with the shortbread into the chocolate and gently turn to coat. Spoon evenly into the lined tin. Lay a sheet of clingfilm over the top and press the surface roughly level using your hands. Remove the clingfilm and scatter over the remaining strawberries, gently pressing them into the surface. Loosely cover with clingfilm and chill for a few hours or overnight until set. Remove from the fridge 30 minutes before cutting to allow it to soften a little. Lightly dust with icing sugar and cut as desired.