A modern twist on the classic strawberry slice using the new Arnott’s Strawberry Shortbread biscuits.
Arnott's product:Shortbread Cream
Chill time:2 hrs
250 g packet Arnott’s Strawberry Shortbread Creams
60 g butter, melted
2 x 250 g punnets strawberries, hulled
¾ cup water
¼ cup caster sugar
3 tsp powdered gelatine
300 ml thickened cream
Grease and line a square 18 cm x 18 cm cake tin. Place biscuits in a food processor and pulse until finely crushed. Add butter. Process to combine. Use a glass to spread and press the mixture firmly over the base of a prepared tin. Chill for 30 mins.
When the base is cool, place halved strawberries from 1 punnet over the biscuit base.
To make the strawberry jelly, place remaining punnet of strawberries in the food processor and puree. Set aside. Meanwhile in a small saucepan combine water, caster sugar and sprinkle over gelatine. Stir over low heat until the sugar and gelatin are dissolved. Strain the strawberry puree and add to gelatine mix. Stir well.
Gently pour strawberry jelly over the biscuit and strawberry base. Chill for 1 ½ – 2 hours.