insideKENT Magazine Issue 39 - June 2015 | Page 54

FOOD+DRINK

summer strawberry delights
The cream of the summer crop, strawberries have long been a key ingredient when it
comes to creating classic British desserts. Refreshing and delicious, there is little better
than a punnet of these ripe red berries to take a pud from drab to divine. Here are a few
of our favourite strawberry-inspired recipes to kick start the season.

Strawberry Shortcake

Eton Mess

Serves 6

Serves 6

INGREDIENTS

INGREDIENTS

Shortcake:
• 300g all-purpose flour
• 4 tbsp caster sugar
• 2 tbsp baking powder
• 1/2 tsp salt
• 125g cold unsalted butter, cut into small pieces
• 1 egg, beaten
• 1 tsp vanilla extract
• 6 tbsp milk or cream

• 1 punnet (400g) fresh strawberries
• 300ml double cream
• 124g icing sugar
• 6 meringue nests
1. Blend half of the strawberries in a food processor until you have a smooth
puree, and thinly slice the remainder.
2. In a bowl, whip the double cream until stiff peaks form, and then fold in
the icing sugar and strawberry puree.
3. Using your hands, gently crush the meringue nests and fold the pieces
through the cream mixture.
4. Spoon half of the mixture into sundae glasses; add a layer of sliced
strawberries, then top with the remaining meringue mixture and
strawberries. Serve immediately.

Filling:
• 2 punnets (800g) fresh strawberries
• 300ml whipping cream
• Icing sugar for presentation
1. Preheat oven to 200ºC and line a cookie sheet with greaseproof paper.
2. Mix together sifted flour, baking powder sugar, salt and butter with your
hands until it resembles breadcrumbs.
3. In another bowl, whisk together the egg, milk/cream and vanilla and
add to the flour mixture – mixing just until the dough comes together
(don’t over mix the dough).
4. Transfer to a lightly floured surface, knead gently, and roll out to an
18cm round. With a 7cm (3-inch) round cookie cutter, cut out 12 rounds
and place on the baking sheet. Bake for 15-20 minutes until nicely
browned and a toothpick inserted into the centre comes out clean.
Transfer to a wire rack and let cool.
5. Wash, hull and slice the strawberries. Put about 1/3 of the strawberries
into a bowl and crush them with a potato masher or fork, then add the
remaining uncrushed strawberries. If the strawberries are particularly
tart, add a bit of sugar to taste.
6. Whip the cold cream in a chilled bowl until the cream forms stiff peaks.

PYO (Pick Your Own) in Kent
Don't be a (strawberry) fool this summer, and make the most
of Kent's first-class PYO strawberry season at Kent-based
Chilton Manor Farm – a family farm and shop located near
Sittingbourne. Available until the end of July, there is nothing
quite like using local home-grown produce in your
sensational summer desserts.

To serve:
Place one shortcake on a dessert plate. Top with strawberries and add
a large dollop or two of whipped cream. Place another shortcake on top,
then top with a bit more whipped cream and a few more strawberries.
Sprinkle with icing sugar and enjoy!

Chilton Manor Farm, Highsted Road, Sittingbourne ME9 0AA
www.chiltonmanorfarm.co.uk

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