A special dessert, remembered from my childhood… this was one that Mum used to serve on occasions at their very grown-up Dinner Parties. I clearly recall hovering in the kitchen as she made the little baskets, secretly hoping that at least one of them would break or crack as she moulded them into shape, so that I could nibble on the broken bits.
We made this together last week when we stayed with my parents up in Southern Queensland. The strawberries are in season up there right now (being somewhat warmer than chilly Canberra), so we picked our own from a local strawberry farm and set to work on this fabulous dessert. They’re as delicious as I remember them from childhood… and now a firm favourite of my own children.
Thanks Mum! It was lovely to spend some time with you… and Dad too, of course! xx
The original recipe, which I’ve adapted slightly (including the substitution of strawberries for raspberries), came from a classic cookbook ‘A Taste for All Seasons’ (first published in 1975) by Beverley Sutherland Smith.
Strawberry Cream Baskets | Gather and Graze
For the Biscuit/Tuile Baskets:
- 50g (⅓ Cup) Plain Flour (sifted)
- 40g (⅓ Cup) Icing (Powdered) Sugar (sifted)
- Pinch of Salt
- 60g (4 Tablespoons) Unsalted Butter (melted)
- 1 Large Free-Range Egg White (stiffly beaten)
For the Strawberry Cream:
- 250g (1 Punnet) Fresh Strawberries
- 1 Tablespoon Caster Sugar
- 1 Tablespoon Cointreau/Orange Liqueur (optional)
- 125mls (½ Cup) Pure/Heavy Cream
- ¼ Teaspoon Vanilla Extract
- 30g (1oz) Dark Chocolate (grated)
To make the Biscuit/Tuile Baskets:
Pre-heat the oven to 180°C/350°F and line a baking tray with baking/parchment paper.
Stir together the sifted flour, icing sugar and salt in a medium mixing bowl. Add the melted butter and stir to combine, then add the beaten egg white and stir until the mixture comes together nicely.
Place a heaped teaspoonful of mixture at each end of the prepared baking tray and use a knife to spread them into large, very thin circles (approx 13-14cm in diameter).
Bake in the pre-heated oven for about 5-6 minutes, until the biscuits are golden around the edges.
When the biscuits come out of the oven, lift them immediately from the baking tray (using a spatula) and while they are still hot, press them gently into a small bowl to create the baskets. Note: It’s best if the bowl has a flat base, so that the baskets will stand up nicely once they are removed and ready to serve.
Continue to make another 2 sets of biscuits in the same way, until you have 6 baskets.
To make the Strawberry Cream:
Set aside 6 strawberries to decorate the top of the desserts with. Chop up the remaining strawberries and place them in a small bowl along with the caster sugar and cointreau (if using) to macerate for about 30 minutes.
Whip the cream and vanilla extract until you reach soft peaks, then gently stir in the grated chocolate and macerated strawberries.
To assemble the dessert:
Spoon strawberry cream into each of the biscuit baskets and decorate the top with the remaining strawberries. Serve immediately.
- Slightly adapted from a recipe by Beverley Sutherland Smith in her book ‘A Taste for All Seasons’
- For an even easier dessert option, you could simply scoop good quality ice cream (flavour of your choice) into the tuile baskets and top with fresh berries. A drizzle of chocolate or berry sauce would be fabulous too!