Strawberry Shortcake, Strawberry Soup and Syllabub
This is a great summer dish and is easy to make too. At Rudding Park, we use Yorkshire strawberries and gooseberries.
1. Strawberry Shortcake
2 punnetts of local strawberries washed, hulled and sliced.
Ingredients for Shortbread:
- 250 g plain flour
- 250 g unsalted butter
- 125 g cornflour
- 125 g sugar
Sieve the plain flour. Add the remainder of the dry ingredients and then add the butter. Mix together until it forms a paste, do not overmix
Roll out on a dusted floured work surface and cut out into discs
You will need 3 discs for each dessert
Chill for 10 minutes then bake at 170°C for approximately 10 minutes until cooked
Ingredients for Chantilly Cream:
- ½ pint double cream
- Seeds scraped out from 1 large vanilla pod
- 80 g caster sugar
To make Chantilly Cream:
Whip the cream, caster sugar and vanilla in a bowl until stiff and then place the mixture in a piping bag.
Place a blob of cream in the centre of each plate and place a disc of shortbread on top.
Swirl the Chantilly cream over the disc and then placed the sliced strawberries on the top and repeat this process for the next layer.
Finally place a disc of shortbread on the top with a final swirl of cream and half a strawberry and a sprig of mint to garnish
2. Strawberry Soup
- 600 g of Sessay strawberries, washed, hulled and pureed
- 250ml of water
- 250ml caster sugar
- 150ml local natural yoghurt (we use yoghurt from Whixley near York)
- A few mint leaves for garnishing
To make the soup:
Put 250ml of water and 250ml caster sugar in a pan and boil until all the sugar has dissolved. Pour over the strawberries immediately.
Blend together with the yoghurt using a small stick blender and pass through a sieve.
Serve chilled in an espresso cup.
3. Strawberry, Gooseberry and Elderflower Syllabub
- 50 g fresh gooseberries
- 40 g strawberries
- 50ml gooseberry and elderflower jam (We use a Yorkshire company called Rosebud preserves)
- ¼ pint double cream, softly whipped
- 60 ml sweet white wine
- 20 g plus 80 g caster sugar
- Zest of ½ lemon
- ½ vanilla pod
Place the fruit in a small pan with 80g caster sugar and cook until stewed and soft.
Place most of this in the base of four shot glasses and allow to cool, reserve a little for the rest of the dish.
To make the syllabub
Add 200ml white wine to the remaining 20 g caster sugar, split the vanilla pod and add the seeds.
Add the gooseberry and elderflower jam, double cream, lemon zest and the remainder of the fresh gooseberry mix. Whisk this until stiff and pipe into the glasses.
Set in the fridge for ½ hour.
To assemble the dish:
This dish looks great on a long thin plate.
Place the Strawberry Shortcake in the centre of the plate, then place the syllabub shot glass at one end and the espresso cup of Strawberry Soup at the other.
Chef’s tip: To stop the espresso cup and shot glass slipping about on the plate, put a blob of syllabub underneath them, this will hold them in place.