Name: Strawberries and cream shortbread crowns
Total time: 1200 s
Yield: 4
Ingredients: 6 basil leaf; 300 millilitre whipping cream; 1 pack all-butter shortbread round; 1 punnet strawberry

Step 1

Mix the basil leaves (6) into the whipping cream (300 mL) and leave to infuse in the fridge overnight. When ready to assemble the shortbread crowns, remove and discard the basil leaves.

Step 2

Whip the cream to stiff peaks. Sandwich some cream between two of the shortbread rounds (1 pack) and run a knife around the edge to ensure a neat finish. Repeat with the rest of the shortbread rounds.

Step 3

Pipe little blobs of cream on top of the shortbread sandwiches to act as a glue for the strawberries.

Step 4

Decorate the tops of the shortbread sandwiches with the strawberry slices (1 punnet) to resemble a crown.

Strawberries and cream shortbread crowns

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