This is the perfect end to a midweek dinner party, the kind you didn’t know you were giving until presented with a guest list mid-afternoon. You simply chop strawberries, crush digestive biscuits and whip cream cheese and cream, then layer up quickly in some waiting glasses. Like this, they can stand for about an hour, so you can make them up just before you sit down for supper. If you want to make this in advance – and it’s a versatile recipe that doesn’t need to be made last minute – simply leave the glasses in the fridge, layered up with the digestive crumbs and cream cheese mixture and covered with clingfilm. Top with strawberries on serving. Serves four.
200g strawberries (or 1 big punnet)
1 tsp caster sugar
4 digestive biscuits
100g cream cheese, at room temperature
2 tbsp icing sugar
125ml double cream
1 tbsp lemon juice
½ tsp vanilla extract
4 small glasses (of about 150ml capacity; I find a small martini glass looks prettiest)
Quarter the strawberries, then cut in half again, to give pretty small dice. Put into a bowl, sprinkle with caster sugar, cover with clingfilm and shake the bowl once or twice.
Leave the berries to macerate while you put the biscuits into a freezer bag and bash with a rolling pin until you have a sandy bag of crumbs.
Measure the cream cheese and icing sugar into a bowl and whisk by hand. Add the cream, lemon juice and vanilla, and whisk gently to combine.
Divide the biscuit crumbs equally between your four glasses, and arrange in the bottom of each one. Spoon the cream cheese mix on top, dividing it equally between the glasses and covering the biscuits.
Divide the sugar-shiny strawberries between the glasses, to give a glossy, red-berried layer on each glass.
Queen of Gastroporn