Strawberry shortcake

Crisp, buttery almond biscuits are the perfect vehicle for decadent layers of cream, sharp lemon curd and sweet, seasonal strawberries

Strawberry shortcake is a delectable teatime favourite. Charlie Hibbert, head chef at Thyme, introduces a sophisticated twist on this classic by using crisp almond biscuits instead of the usual cakier base, and a generous helping of sharp lemon curd, which perfectly balances the unctuousness of gently whipped cream and ice cream.

SERVES 4

Freeze any spare shortcake mix

FOR THE SHORTCAKE

200g butter

125g caster sugar, with a little extra for dusting

125g plain flour

200g blanched almonds

Zest of 1 lemon

In a food processor, grind the almonds to a fine powder. Beat the butter and sugar together until pale and creamy. Add the ground almonds, lemon zest and flour to the creamed mixture and gently combine until uniform. Spoon the mixture onto a sheet of greaseproof paper, shape it into a log about 4cm in diameter, wrap and chill for an hour.

Preheat the oven to 180°C / 160°C

(fan). Slice the chilled log into coins 1cm thick, then arrange them on a baking tray lined with greaseproof paper. Bake for eight minutes, or until the outer edges are golden. Remove from the oven, sprinkle with a little caster sugar and leave to cool.

FOR THE LEMON CURD

4 lemons, juiced

200g caster sugar

120g butter

3 large eggs

Bring to a simmer a small saucepan onethird full of water. Put all the ingredients except the eggs in a heatproof bowl and place the bowl over the pan. In a separate bowl, whisk the eggs together. When the butter has melted, add the eggs, working quickly with a whisk to combine the ingredients. As the mixture thickens, keep stirring it with a spatula until it is thick enough to coat the back. Transfer the lemon curd into a container and cover with a square of greaseproof paper to prevent it forming a skin. Leave it to cool completely.

TO FINISH

200ml double cream, whipped into soft peaks

1 punnet of strawberries, hulled and halved

1 tub of vanilla ice cream

Icing sugar and edible flowers to decorate

Place a small dot of cream on a plate and push a shortcake onto it – the cream will stop it slipping. Add a small spoonful of cream and a scoop of ice cream onto the shortcake. Arrange the strawberries around the ice cream, then top everything with a spoonful of lemon curd and an extra spoonful of cream. Finish with a second shortcake to complete the sandwich, dust with icing sugar and adorn with a flower or two to serve. ■