Donna Hay Strawberry Shortcakes

Donna Hay Strawberry Shortcakes

Treat yourself to a little something sweet tonight.

Here’s a sneak preview from donna hay’s new book instant entertaining out October from HarperCollinsPublishers.

Strawberry Shortcakes

2 x 250g (8 oz) punnets strawberries, hulled and halved
¼ cup caster (superfine) sugar
1 teaspoon vanilla extract
8 store-bought shortbread biscuits
250g (8 oz) mascarpone
¼ cup (2 fl oz) (single or pouring) cream
1 tablespoon caster (superfine) sugar, extra

Place the strawberries, sugar and vanilla in a large non-stick frying pan over high heat. Cook 1-2 minutes or until the sugar has melted and the strawberries have softened slightly. Set aside to cool. Whisk together the mascarpone, cream and extra sugar until smooth. Place half the biscuits in the base of serving bowls or on serving plates. Spoon the mascarpone mixture onto the biscuits and top with the strawberry mixture and remaining biscuits. Serves 4.

From an impromptu weeknight dinner for two to a celebration for twelve, these are donna hay’s must-have menus for every occasion.




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