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Ingredients
8 good quality shortbread rounds
1 tbsp syrup or icing sugar
1 tbsp lemon juice
300 g (11 oz) ripe strawberries, sliced or quartered
300 ml (11 fl oz) double cream, lightly whipped
Icing sugar to serve
3 tbsp raspberry conserve, warmed (optional)
Mix the syrup or icing sugar together
with the lemon juice.
Place the strawberries in a bowl and pour over the lemon mixture and mix gently to coat.
Place a shortbread round on each of four plates, top with a dollop of cream and a spoonful of strawberries. Repeat, and dust with icing sugar to serve. Drizzle over the warm conserve, if using.
(Makes 4)
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