2 x 250 g punnets strawberries
⅓ cup caster sugar
1 tsp vanilla essence
100 g pure butter shortbread biscuits
- Hull strawberries. Place in an ovenproof dish (8-cup capacity) with 1/3 cup sugar and 1 teaspoon vanilla. Toss well.
- Cook in a very hot oven (240C) for about 10 minutes, turning strawberries halfway during cooking, or until sugar is dissolved and strawberries are just tender. Remove.
- Meanwhile, place 100g shortbread in a snap-lock bag. Seal. Lightly crush with a rolling pin.
- Sprinkle crushed shortbread over strawberries. Serve with cream (optional).