The BBC Good Food logo
Strawberries & cream layer

Strawberries & cream layer

By
Rating: 5 out of 5.4 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Turn strawberries and cream into a pudding to remember with the simple addition of puff pastry sheets

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal931
fat60g
saturates30g
carbs96g
sugars62g
fibre1g
protein7g
low insalt0.81g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Roll the pastry out to a square about 30 x 30cm. Lay on a large baking sheet, place another sheet on top and bake for about 20 mins until golden. Heat the grill to high, dust the pastry liberally with icing sugar and carefully caramelise under the grill. Dust with another layer of icing sugar and return to the grill to caramelise again. While warm, cut the pastry biscuits into 12 neat rectangles, trimming the edges as you go. These can now be kept in an airtight container for a day.

  • STEP 2

    Halve or quarter the strawberries, depending on their size, then dust with a little icing sugar and set aside. Split the vanilla pod and scrape the seeds into the cream, then whip lightly with the caster sugar until it just holds its shape.

  • STEP 3

    To assemble, place a blob of cream on each plate and, at jaunty angles, stack the biscuits, cream and strawberries.

RECIPE TIPS
WHY NOT TRY...

Frying sliced strawberries briefly in butter and honey, then serve hot from the pan with vanilla ice-cream.

Goes well with

Recipe from Good Food magazine, July 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content