Strawberry Shortcake Trifle
Prep 15 mins / Serves 4 190 g packet (12) shortbread biscuits, coarsely crushed • 180 g strawberries, finely chopped, plus 4 extra, sliced • 2 tbsps icing sugar, sifted • 2 tsps lemon juice • 1 tsp thyme leaves, plus extra sprigs, to serve • 11/ cups thickened cream 3 • 1 tsp vanilla essence • Icing sugar, to dust
1. Divide crushed biscuit between 4 x 1-cup straight-sided jars or glasses. Combine berries, 1 tbsp of icing sugar, the juice and thyme in a bowl; spoon over biscuit crumbs.
2. Using an electric mixer, beat cream, remaining icing sugar and essence in a bowl until soft peaks form. Dollop over strawberr y mixture in jars. Top with extra strawberries. Garnish with extra thyme. Dust with icing sugar.