For our final strawberry recipe of the month we’ve found a beauty of a recipe that contains all of our favourite flavours of Summer! We think this dish would go down particularly well at a garden party.
225g essential Waitrose British Strawberries, roughly chopped
100g golden caster sugar
300ml double cream
1 pack Duchy Originals from Waitrose Organic Sicilian Lemon All-Butter Shortbread
- Place the strawberries, Pimm’s and sugar in a bowl. Cover and chill for at least 30 minutes, stirring occasionally until the sugar has dissolved.
- Using a hand-held blender, whizz the strawberry mixture into a coarse purée.
- When ready to serve, whisk the cream until it forms firm peaks. Gradually mix in about two-thirds of the strawberry purée — the mixture should be soft but still firm enough to hold its own shape.
- Spoon the syllabub into wide glasses and drizzle over the remaining purée. Serve with the biscuits on the side
Nutrition 518kcals/2.5g protein/39.4g carbohydrate/34.5g sugars/38.9g fat/24.2g saturated fat/0.9g fibre/0.2g salt per serving, including 1 shortbread biscuit each
This recipe was provided by Waitrose, they’ve loads more suggestions on their recipe page which we’d highly recommend taking a look at!