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Layer biscuits with strawberries and cream for an indulgent no-bake dessert – a fabulous summer treat

Make an indulgent summer dessert without turning on the oven

Strawberry shortcake slice

Q Serves 14 Q Prep 25 mins plus overnight chilling Q No cook

600ml double cream

1 tbsp vanilla bean paste

1 tbsp orange blossom water

125g icing sugar, plus 2 tbsp

500g shortcake biscuits, plus 3 crushed 350g strawberries, sliced

1 Line a 20cm cake tin or dish (a square or rectangle works well) with cling film, leaving an overhang. Whip 500ml cream, the vanilla, orange blossom water and 125g icing sugar with an electric whisk until thick and billowy. 2 Add a layer of biscuits to the tin and spoon over some of the cream, about 1cm thick all over. Add a layer of strawberry slices, then repeat with the cream, biscuits and

strawberries until you fill the tin, finishing on a biscuit layer – you’ll have strawberries left over. Press down well so every biscuit is covered in cream. Cover and chill overnight. 3 To serve, invert the tin onto a serving plate, and remove the cling film. Whip the remaining cream with 1 tbsp icing sugar and dollop on top of the cake, swirling it around. Top with the remaining strawberry slices in lines, sift over the remaining icing sugar, and sprinkle the crushed biscuits in between the rows of strawberries. Cut into slices to serve. PER SERVING 442 kcal, fat 31g, saturates 18g,

carbs 37g, sugars 20g, fibre 2g, protein 3g, salt 0.2g