What’s not to love about this no-bake Strawberry ripple shortbread slice?!
Preparation time: 20 minutes plus 2 hours freezing time
Total time: 2 hours 20 minutes
Makes: 12 Bars
What you need:
400g pack essential Waitrose Strawberries, hulled and cut into wedges
2 tsp icing sugar
250g shortbread fingers, crushed
50g unsalted butter, melted
1 litre tub Waitrose Vanilla Dairy Ice Cream
2 tbsp Waitrose Cooks’ Homebaking Freeze Dried Strawberries
Wha you need to do:
- Blitz 175g of the strawberries in a food processor. Add the icing sugar then press the whole lot through a sieve to make a sauce. Set aside in the fridge.
- Mix 225g of the crushed shortbread with the melted butter. Press this mixture into the base of a baking parchment-lined slice tin, about 18 x 28cm in size. Chill for 15 minutes. Take the ice cream out of the freezer to soften slightly.
- Smooth the ice cream over the chilled shortbread base. Drizzle with the strawberry sauce then scatter over the fresh strawberries, dried strawberries and remaining shortbread.
- Return to the freezer for at least 2 hours or until firm then remove and leave to stand at room temperature for 10–15 minutes before cutting into bars with a sharp knife.