Name: Strawberry shortcake slab
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 250g mascarpone; 150g sour cream; 1/4 cup caster sugar; 2 tsp finely grated orange zest; 2 tsp vanilla bean paste; 250g strawberries, sliced; 1/3 cup strawberry jam, warmed, and edible flowers, to serve; VANILLA BEAN PASTRY; 1 cup plain flour; 1/2 cup hazelnut meal; 1/3 cup pure icing sugar; 125g cold unsalted butter, chopped; 2 tsp vanilla bean paste; 1 free-range egg yolk; 1 tsp chilled water

Strawberry shortcake slab

Pure dessert delight.

Serves 8

Prep

35M

Cook

20M

Total

55M

Skip to Recipe

Put a spin on the classic strawberry shortcake with a nutty pastry base instead of scone-like shortcake. And let fresh strawberries take centre stage in this crowd-pleaser!

Ingredients

250g mascarpone

150g sour cream

1/4 cup caster sugar

2 tsp finely grated orange zest

2 tsp vanilla bean paste

250g strawberries, sliced

1/3 cup strawberry jam, warmed, and edible flowers, to serve

VANILLA BEAN PASTRY

1 cup plain flour

1/2 cup hazelnut meal

1/3 cup pure icing sugar

125g cold unsalted butter, chopped

2 tsp vanilla bean paste

1 free-range egg yolk

1 tsp chilled water

Method

To make Pastry, pulse flour, hazelnut meal and icing sugar in a food processor until just combined. Add butter, process until mixture resembles breadcrumbs. Add combined vanilla, yolk and water, pulse until just combined. Form dough into a disc, then wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 180°C fan-forced (200°C conventional). Roll out dough between lightly floured sheets of baking paper to form a 4mm thick, approx. 35cm x 20cm rectangle. Prick pastry with a fork. Transfer on baking paper to an oven tray and bake for 20 minutes or until golden. Set aside to cool completely.

Meanwhile, combine mascarpone, sour cream, caster sugar, orange zest and vanilla in a large bowl. Spread mixture over cooled pastry base. Top with sliced strawberries and warmed strawberry jam, and scatter with edible flowers. Serve.

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Tamika O’Neill