- 350g puff pastry, with a little flour for rolling
- 300ml double cream
- About 5 pudding spoons of caster sugar
- 1 lemon (for the zest)
- 400g strawberries
- About 50g white chocolate (so a bar will do just fine)
- Handful of raspberries to serve
Roll out the puff pastry on a floured board until it's about 30cm by 30cm roughly. Add a pudding spoon of sugar to one side and roll it in. Give it a flip and do the same to the other side.
Pop on a baking tray lined with baking paper and then cover with more baking paper and a heavy tin to keep it all pressed down - we don't want the puff pastry to puff that much for this one. If your second tin doesn't quite cover the whole thing, cook for 20 mins then move the tin around a bit so any bits that have "puffed" are pressed down. Cook overall for 28 mins (the pastry should be golden brown).
Take it out and let it cool completely.
Whilst the pastry is cooking, prepare the filling. To do this just bung the cream into a mixing bowl with 3 pudding spoons of sugar and whisk until it's just holding its shape (see the vid if unsure). Cut up your strawberries (into quarters, we like large hunks) and pop those in. Grate in the zest of one lemon and give it all a gentle stir with a spoon.
Cover and chill in the fridge until ready to serve.
Cut the pastry into three equal rectangles (once you have one, use it as a guide for the rest). Spread half the cream on the base piece and spread it about with the back of a spoon. Pop the next piece of pastry on top and gentle press down. Pop the remaining cream mix on and then grate a load of white chocolate on top. Now put the last piece of pastry on and press down again.
To cut, I used a sharp serrated knife and carefully held either side of the knife. If you are too rough with it the pastry will break and slide off. Pop some raspberries on and sprinkle with icing sugar. Makes about 4-5 decent slices.