Strawberry Cream Recipe

Make the Shortbread

Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Mix in the vanilla extract. Gradually add the all-purpose flour and salt, mixing until a dough forms. Roll out the dough on a floured surface to about 1/4 inch thick, then cut into desired shapes. Place on a baking sheet and bake for 10-12 minutes until lightly golden. Let cool.

Prepare Elderflower Gel

Soak gelatin sheets in cold water for about 5 minutes until soft. In a small saucepan, heat elderflower cordial until just simmering. Remove from heat and stir in the softened gelatin until dissolved. Pour into a shallow dish and refrigerate until set (about 1-2 hours). Once set, cut into small cubes.

Whip the White Chocolate

Melt the white chocolate in a heatproof bowl over simmering water, stirring until smooth. Allow to cool slightly. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the melted white chocolate into the whipped cream until well combined.

Assemble the Dessert

On a serving plate, place a piece of shortbread as the base. Top with elderflower gel cubes, then add a generous dollop of whipped white chocolate. Finish with sliced fresh strawberries mixed with sugar for sweetness.