Deconstructed Strawberry Shortcake

How to make Deconstructed Strawberry Shortcake

Prep Time: 10 minutes        |        Cook Time: 5 minutes        |        Makes: 4

Ingredients

• 250g Orchard and Vine frozen mixed berries
• 2 tbsp White Mill caster sugar
• 200g The Cake Stall madeira cake, cut into cubes
• 4 scoops Kāpiti vanilla bean ice cream
• 250g fresh berries*
• 25g Forresters slivered almonds, toasted

Method

1. Place frozen berries into a small saucepan with the caster sugar. Cook over a medium heat for 7 minutes or until the berries are soft. Set aside to cool.
2. Place the cooled berries and their liquid into a small blender or smoothie maker and whizz until smooth. Strain into a bowl to remove the seeds.
3. Arrange cake cubes onto a platter and top with the ice cream. Drizzle with the berry sauce then scatter with fresh berries. Top with toasted almonds and serve.

Tip

*You can use any combination of raspberries, blueberries, blackberries or strawberries. If using strawberries, hull and slice them.