No-bake strawberry and white chocolate shortbread cake
Rated 5.0 stars by 2 users
Servings
8-10
Prep Time
20 minutes
Cook Time
4-6 hours
Ingredients
-
800g DukesHill traditional shortbread
- 400g strawberries, sliced
-
280g DukesHill strawberry jam, plus 1 tbsp for the strawberry glaze
- 600ml double cream
- 2 tsp vanilla extract
- 50g icing sugar
-
100g DukesHill Pistachio and cranberry white chocolate, melted and cooled
Directions
Line the bottom and sides of an 18cm cake tin - can be square or round.
- Whisk the double cream, melted chocolate, icing sugar and vanilla together until soft peaks form.
- Place the shortbread in a layer at the bottom of the tin. Smother it in a layer of thickened cream, pressing it down the crevasses. Spread over a layer of strawberry jam, followed by a layer of sliced strawberries. Continue to layer with shortbread, cream, strawberry jam and strawberries. Finish with a layer of cream, then neatly garnish with the remaining strawberries.
- Chill overnight ideally, or at least 4-6 hours. Before serving, spoon the final tablespoon of strawberry jam into a cup and stir through a boiling water to slacken the mix. Use a pastry brush to spread the glistening jam over the strawberries, as the final glaze.
