Seasonal hero

Strawberry and pistachio stack

This quirky take on the traditional strawberries and cream makes an unusual, delicious dessert. Hazelnuts work well, too

  • 8
  • 15
  • 8
  • 60
  • veggie
  • 100g butter, at room temperature
  • 160g caster sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 150g plain flour, sifted
  • 3 tbsp pistachios, shelled, toasted and finely chopped, plus extra to serve
  • 280g small British strawberries, hulled and sliced
  • 250ml double cream
  1. Using an electric whisk or mixer, cream together the butter with 100g of the sugar and 1 tsp of the vanilla extract. Add the egg and mix again. Pour in the flour and pistachios and mix until it comes together as a ball.
  2. Separate the dough into 2, cover with clingfilm and chill for 30 minutes.
  3. Roll out one piece of dough at a time on a floured surface to ½ cm thick then stamp out biscuits using a circle cutter. Place on a baking tray lined with non-stick parchment paper. Chill the biscuits for another 30 minutes.
  4. Heat the oven to 200°C/180°C fan/Gas 4 and bake the biscuits for 8 minutes or until just golden. Cool on a rack.
  5. Place the strawberries in a bowl and mash with half the remaining caster sugar.
  6. In a separate bowl, whip the double cream with the remaining sugar and add the other tsp vanilla extract. To serve, place a biscuit on a plate, dollop on some cream then top with a large spoonful of strawberries. Sprinkle with more pistachios then top with another biscuit.

Per serving: calories 443 (22%), sugar 23g (25%), fat 31g (44%), saturates 17.5g (88%), salt 0.2g (3%) of your guideline daily amount

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