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How to make Strawberry shortcake cups

Yield = 8
Prep time: 0:30
Cook time: 0:05
Total time: 0:35

Ingredients

  • 250g strawberries, washed, hulled
  • 3 tablespoons strawberry jam
  • 1 tablespoon fresh lemon juice
  • 5 tablespoons water
  • 1 1/4 teaspoons gelatine powder
  • 100g shortbread fingers
  • 125ml (1/2 cup) thickened cream
  • 1/2 teaspoon vanilla bean paste

Method

  • Step 1 Cut half the strawberries into quarters. Reserve and place in a bowl in the fridge. Coarsely chop the remaining strawberries. Place the chopped strawberries, strawberry jam, lemon juice and 3 tablespoons water in a small saucepan over medium heat. Cook for 2-3 minutes or until the mixture comes to the boil. Set aside to cool slightly. Transfer the strawberry mixture to a blender and blend until smooth. Transfer to a heatproof bowl. Place the remaining water in a jug. Sprinkle over gelatine. Add to the strawberry mixture and stir until the gelatine dissolves. Set aside to cool slightly.
  • Step 2 Process the biscuits in a food processor until finely crushed. Divide among eight 100ml-capacity glasses. Use the end of a wooden spoon to press firmly into the base. Spoon the strawberry mixture over biscuits. Place in the fridge for 20 minutes or until set.
  • Step 3 Use an electric beater to beat the cream and vanilla in a bowl until soft peaks form. Top the strawberry mixture with cream and serve with reserved strawberries.