Strawberries with tangy lemon shortbread (V)

A refreshing, tangy twist on your strawberries and cream - ready for Wimbledon to begin.

Serves 6–8

Ingredients

• 2 x 400g fresh strawberries
• 1 tbsp Lincolnshire honey
• 1 tbsp medium white wine
• Fresh mint leaves
• 1 scoop Dennetts honeycomb ice cream

For the shortbread

• 250g butter at room temperature
• 110g caster sugar
• 2 tsp lemon juice
• Grated zest of 1 lemon
• 250g plain flour, sifted
• 50g cornflour, sifted
• 75g semolina

Method

1. Wash the strawberries and remove the stalks, slice in halves and put into a bowl. Mix the honey and white wine and pour over the strawberries, then refrigerate. 
2. To make the shortbread, preheat the oven to gas mark 4/180°C/fan 160°C. Beat the butter, sugar and lemon juice and zest in a bowl with an electric mixer until pale and fluffy. Stir in the sifted flours, cornflour and semolina. 
3. Press mixture together into a soft dough and roll it on to a floured surface. Knead but do not overwork. Roll out and cut into shapes or rounds.
4. Place on a lightly greased baking tray, sprinkle with extra sugar and bake for 15-20 minutes, until golden brown. Cool and serve with the strawberries, topped with fresh mint, and ice cream.

TOP TIP

Save time with our great selection of ready-made shortbread from your local Lincolnshire Co-op food store.