Italian-Style Strawberry Shortcake
Add peppery basil to this simple strawberry dessert for Debi Mazar's twist.
- Butter, for greasing pan
- Flour, for dusting
- 500g frozen puff pastry sheets, thawed
- 800g strawberries, stems removed and sliced
- 50g sugar
- Juice of 1/2 a lemon
- 500ml whipping cream
- 1 vanilla pod, seeded
- 1 tablespoon icing sugar, plus more for garnish
- Block of dark chocolate, for shaving
- 10 leaves basil, chopped
Preheat the oven to 200°C. Butter 2 sheet trays.
Flour your work surface. Roll out each puff pastry sheet to a 14-inch square. Use a biscuit cutter to cut into 4-inch rounds. Place on the prepared sheet tray and prick with a fork. Bake the pastry until golden brown and puffy, about 15 minutes, rotating the pans halfway through cooking. Remove and let cool. Once cool, slice each puffed round into 3 horizontal pieces.
Meanwhile, add the strawberries, sugar and lemon juice to a medium bowl and toss. Let sit at room temperature for 30 minutes so the juices develop.
When ready to serve, add the double cream to a large bowl and add the seeds of the vanilla bean. Beat, using a hand mixer, until it thickens. Add the icing sugar and basil and beat until soft peaks appear.
To assemble, add a nice dollop of whipped cream to a dessert plate. Top with strawberries and a round of pastry. Repeat the layers, ending with the pastry. Sprinkle with powdered sugar, top with chocolate shavings and serve immediately.