Buttery home-made shortcake, juicy fresh strawberries and a rich strawberry and clotted cream ice cream make up this heavenly sundae. This lovely recipe comes from Hannah Miles’ book Sundaes and Splits.
You will need
For the strawberry and clotted cream ice cream
- Castor sugar 160g
- Eggs 2 Clotted cream 225g
- Double cream 250ml
- Whole milk 250ml
- Fresh strawberries 400g, hulled and chopped
For the shortcake
- Castor sugar 60g
- Unsalted butter 120g
- Plain flour 185g, sifted
- Fresh strawberries 400g, hulled and sliced
- Double cream 250ml, whipped
- Summer berry sauce 1
- To make the strawberry and clotted cream ice cream, put the castor sugar, eggs, clotted cream, double cream, milk and strawberries in a blender and blitz for a few minutes until you have a smooth mixture. Churn in an ice cream machine according to the manufacturer’s instructions, or use the by-hand method explained earlier, and freeze until needed.
- Prepare two large baking trays by greasing them and lining with baking paper.
- To make the shortcake, preheat the oven to 180ºc/gas 4. Cream together the castor sugar and butter and then mix in the flour to form a soft dough, adding a little milk if the mixture is too dry to hold together. Wrap the dough in clingfilm and chill in the refrigerator for 1 hour.
- Roll out the dough on a floured work surface to a thickness of about 5mm. Use an 8cm biscuit cutter to stamp out 16 rounds. Carefully transfer the rounds to the prepared baking trays and bake in the preheated oven for 10–12 minutes until golden brown. Leave to cool completely.
- To assemble, put a generous layer of sliced strawberries and summer berry sauce in the sundae dishes. Add a scoop of strawberry and clotted cream ice cream, follow with a large dollop of whipped cream and finish with another scoop of the ice cream. Drizzle with the remaining sauce and decorate with a shortcake or serve the biscuits on the side if preferred.