Strawberry Shortcake Stack with Strawberry Coulis and Cream Hearts

Layered shortbread biscuits with fresh strawberries and whipped cream, served with a champagne strawberry coulis and decorative orange cream hearts.

Vegetarian Dessert No-Cook Shortbread Strawberries

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

65.5g

per serving

65.5 g total

Fat

76.8g

per serving

76.8 g total

Protein

7.2g

per serving

7.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

plus extra for dusting

Dairy

Double Cream

whipped until stiff peaks form; plus 1 tsp extra

Double Cream

for orange cream

Fruits

piece

Strawberry

similar sizes, hulled and sliced in half

GrainsCereals

piece

Shortbread Biscuits

ready-made

Liquids

Pink Champagne

for coulis

Orange Juice

for orange cream

NutsSeeds

0.5

piece

Vanilla Pod

seeds scraped out

Method

Stand three strawberry halves upright on each biscuit.

Fold icing sugar and vanilla seeds into the whipped cream.

Spoon the cream mixture onto the strawberry layers.

Top with remaining shortbread biscuits to form sandwiches.

Blend strawberries and champagne in a food processor until smooth for the coulis.

Mix double cream and orange juice together in a bowl.

Pour coulis around the stacks and add drops of orange cream.

Create heart shapes with a toothpick and dust with icing sugar.

Secure two shortbread biscuits to a plate using a small amount of cream.