Phil Vickery’s Summer Strawberry Shortcake | This Morning

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Phil’s in the kitchen with three recipes that’ll make the most of the stunning british strawberries.

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Phil Vickery’s summer strawberry shortcake and strawberry bites

Serve: 6-8
Prep time: 25 mins
Ready: none

Ingredients

• 2 x cooked discs shortbread to fit into the tin or ring
• 1 can condensed milk
• 500g mascarpone cheese
• juice and zest of 3 large lemons
• 450g fresh strawberries, washed and hulled
• 2-3 tbsp strawberry jam

Method

1. Grease and base line a 20cm tin or deep flan ring
2. Place 1 sheet of shortbread into the bottom
3. Beat together the condensed milk and mascarpone cheese until completely smooth
4. Cut enough strawberries in half to arrange, cut side out and place against the ring or tin
5. Chop the rest and add to the mascarpone and milk mix
6. Add the lemon juice and combine thoroughly
7. Spoon into the ring and cover the strawberries. Spread out nice and smoothly.
8. Chill for 4 hours, minimum
9. Once chilled, place the other shortbread disc on top and press down lightly
10. Lift out carefully and dust heavily with icing sugar
11. Serve

Cream filled strawberry bites

Makes about 24

Ingredients

• 24 large strawberries
• 50g dark chocolate, melted and cooled
• 100g cream cheese
• 100g mascarpone
• 100ml double cream, whipped
• 1/2 tsp vanilla extract

Method

1. Using a small sharp knife, cut a thin slice off the strawberry at the stalk end, then scoop some of the strawberry flesh out of the centre
2. Whisk together the cream cheese, mascarpone and whipped cream
3. Divide the mix into two halves
4. Add vanilla extract to one half and fold the melted chocolate into the other
5. Spoon the two fillings into separate small piping bags, then place both small bags into a large piping bag fitted with a large star nozzle
6. Pipe the filling in the strawberries.