Vanilla-roasted Strawberries with Shortbread Crunch

Serves 4, Prep and Cook: 20 mins

2 x 250g punnets strawberries

¹⁄³ cup caster sugar

1 tsp vanilla essence 100g shortbread biscuits Whipped cream, to serve

1 Hull strawberries. Place in an ovenproof dish (8-cup capacity) with sugar and vanilla. Toss well.

2 Cook in a very hot oven (240C) for about 10 minutes, turning strawberries halfway during cooking, or until sugar is dissolved and strawberries are just tender. Remove.

3 Meanwhile, place shortbread in a snap-lock bag. Seal. Lightly crush with a rolling pin.

4 Sprinkle crushed shortbread biscuits over strawberries. Serve with whipped cream.