Marinated Strawberries with Vanilla Shortbread Biscuits

JVS image - Marinated Strawberries with Vanilla Shortbread Biscuits

JVS image - Marinated Strawberries with Vanilla Shortbread Biscuits

Marinated Strawberries with Vanilla Shortbread Biscuits
Author: By kind permission of Denise Phillips, Jewish chef and food writer
Prep time:
Cook time:
Total time:
Serves: 6
Strawberries can be bought throughout the year, but there is something extra special about British summer ones. This light refreshing dessert will bring out the flavour of the new berries and is delicious paired with the vanilla biscuits. Strawberries can be used in numerous ways from ice- cream, soufflés, puddings, pies, mousses, jams, and yoghurt to savoury salads. Buy them as close to use as possible as they tend to deteriorate rapidly. Pick the berries that are plump, ripe looking and bright red for perfect flavour. Always wash before use.
  • For the strawberries:
  • 1 kg strawberries, hulled and cut in half
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons dry red wine
  • 2 tablespoons icing sugar
  • For the biscuits:
  • 225 g unsalted butter/vegan margarine
  • 110 g caster sugar
  • 225 g plain flour
  • 110 g rice flour or ground rice
  • pinch of salt
  • 2 teaspoons vanilla essence
  • 2 tablespoons golden granulated sugar for dusting
  • For the garnish:
  • 150 ml double cream, whisked until thick (optional)
  • 1 tablespoon icing sugar – for dusting
  1. Marinate the strawberries by mixing all the ingredients together and leave for a minimum of 2 hours or overnight.
  2. Pre-heat the oven to 190ºC/375ºF/gas mark 5.
  3. Cream together the butter and sugar in a food processor.
  4. Slowly add the flour, rice, pinch of salt and vanilla essence and whizz together until it forms a ball.
  5. Roll the dough into a sausage shape, 5 cm (2 inches) thick, wrap in cling film, and refrigerate for half an hour.
  6. Lightly cover the work surface with golden granulated sugar.
  7. Unwrap the cling film and roll the dough in the sugar.
  8. Slice the roll into 10 mm (1/2 inch) thick discs.
  9. Line a baking sheet with baking parchment paper and transfer the discs.
  10. Bake for 25 minutes or until golden.
  11. TO SERVE THE STYLISH WAY: Place some whipped cream on top of the shortbread biscuits, and sit some strawberries on top. Dust with some icing sugar just before serving.

For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website. All classes can be tailored for vegetarians.

Denise’s Kitchen
: 01923 836 456 Email: Web:

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