A modern twist on the classic strawberry slice using the new Arnott's Strawberry Shortbread biscuits.
Step 1 Grease and line a square 18 cm x 18 cm cake tin. Place biscuits in a food processor and pulse until finely crushed.
Step 2 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.
Step 3 When the base is cool, place halved strawberries from 1 punnet over the biscuit base.
Step 4 To make the strawberry jelly, place remaining punnet of strawberries in the food processor and puree. Set aside.
Step 5 Meanwhile in a small saucepan combine water, caster sugar and sprinkle over gelatine. Stir over low heat until the sugar and gelatin are dissolved.
Step 6 Strain the strawberry puree and add to gelatine mix. Stir well.
Step 7 Gently pour strawberry jelly over the biscuit and strawberry base. Chill for 1 1/2 - 2 hours.
Step 8 Serve with whipped cream and extra strawberries.