> Recipes > Strawberry

Strawberries and cream

Strawberries and cream

Strawberries and cream

PT2H

Why not try?

1
Preheat the oven to 160˚C/gas mark 3. Start with the sponge by whisking the eggs and the sugar in a large bowl over a pan of simmering water until light and fluffy
  • 135g of caster sugar
  • 5 eggs
2
Leave the mixture to cool for 5 minutes before gently folding in the flour and pepper. Spread the mix onto a slightly dipped baking tray which has been lined with greaseproof paper and cook for 8-10 minutes in the preheated oven. Remove, cool and then cut into 8cm rounds using a pastry cutter
  • 135g of plain flour
  • 2 pinches of black pepper
3
In a heatproof bowl, combine the lemon zest, lemon juice, caster sugar and butter over a pan of simmering water - make sure that the bottom of the bowl does not touch the water
  • 4 lemons
  • 200g of caster sugar
  • 100g of butter
4
Stir until the butter has melted, then whisk in the eggs and egg yolk. Cook gently for 10 minutes, stirring occasionally, until the mix resembles a thick custard. Remove from the heat and leave to cool
  • 3 eggs
  • 1 egg yolk
5
For the vanilla cream, combine the cream, sugar and vanilla essence and whisk until soft peaks form. Set aside in the fridge to cool
  • 240ml of double cream
  • 40g of caster sugar
  • 1/2 tsp vanilla essence
6
To assemble the strawberries and cream, use a high ended 7cm pastry ring and place 1 of the 8cm sponge circles at the base
7
Arrange a few halved strawberries flush inside the ring with the cut-sides facing outwards - this should leave a small gap in the centre, fill this gap with the lemon curd
  • 200g of strawberries, stems removed and halved, 10 reserved to top the sponge
8
Next, add the vanilla cream to fill any remaining gaps and cover the top of the strawberries. Place another sponge circle on top of the cream and press down firmly to hold the shape. Repeat this process for each ring and set aside
9
When almost ready to serve, combine the strawberry jam and water in a pan and bring to the boil. Remove from the heat, strain to remove the seeds and keep warm
  • 25g of strawberry jam
10
Remove the rings from the strawberries and cream and place 2 strawberries on top. Glaze with the jam, dust with icing sugar and serve
  • icing sugar for dusting

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Pepper sponge

Lemon curd

Vanilla cream

  • 240ml of double cream
  • 40g of caster sugar
  • 1/2 tsp vanilla essence

Garnish

Comments ()

Strawberries and cream

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...