75g caster sugar
1 tbsp fine semolina
Extra strawberries for making the coulis
Juice of 1 lemon
Icing sugar for dusting
1 tub of Kelly’s of Cornwall Cornish Dairy Vanilla Ice Cream
Preheat the oven to 160ºC.
First make the shortbread biscuit. Soften the butter in a food processor or with a wooden spoon and cream together with the sugar. Add the flour and semolina and mix together. Divide the mixture in two. Using your fingers, press the shortcake mixture into a round tart tin or ring and repeat the process. Prick the shortcakes with a fork and score eight portions in each with a knife. Place in the fridge to cool.
Hull and quarter the strawberries and place in a bowl with lemon juice. Reserve a handful of the strawberries and blend with some lemon juice until smooth, pass through a sieve and reserve.
Bake the shortcakes for around 30 minutes. Once golden brown, remove from the oven and allow to cool. Remove from the tin and cool on a wire rack. Place one shortcake base on a serving plate. You can score it again if you need to, which will make it easier to serve. Arrange half the strawberries on top, drizzle over a little juice and a drop of coulis and place the other shortcake on top. Add the rest of the strawberries and coulis, sprinkle with icing sugar, and serve with Kelly’s of Cornwall Cornish Dairy Vanilla Ice Cream.