Vanilla sable with strawberry and vanilla cream rec

Name: Vanilla sable with strawberry and vanilla cream recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g (10.6oz) plain flour; 0.5 tsp baking powder; 150 g (5.3oz) butter; 100 g (3.5oz) caster sugar; 1 egg; 1 tsp vanilla; 10 large strawberries; 1 sprinkle of icing sugar, to taste; 0.5 lemon, juice only; 300 ml (10.6fl oz) double cream; 0.5 vanilla pod; 1 sprinkle of icing sugar, to taste; 1 tsp vanilla essence; 1 small handful mint leaves, chopped; 10 strawberries, quartered lengthways with green tops cut off

Servings: persons

300 g (10.6oz) plain flour
0.5 tsp baking powder
150 g (5.3oz) butter
100 g (3.5oz) caster sugar
1 egg
1 tsp vanilla
10 large strawberries
1 sprinkle of icing sugar, to taste
0.5 lemon, juice only
300 ml (10.6fl oz) double cream
0.5 vanilla pod
1 sprinkle of icing sugar, to taste
1 tsp vanilla essence
1 small handful mint leaves, chopped
10 strawberries, quartered lengthways with green tops cut off

1
Pre-heat the oven to 180C.
2
To make the sable, cream the butter and sugar together.
3
Add the egg and vanilla slowly until well mixed.
4
Next, fold in the flour and baking powder.
5
Bring together to a dough mixture and rest in the fridge for around an hour.
6
Roll out to a thin sheet (about 3 mm).
7
Cut 7 cm fluted discs, put on a greased baking sheet and bake for about 12 mins or until golden brown.
8
Remove the sable from the trays and cool on a wire rack.
9
When cool dust with icing sugar.
10
It's now time to make the vanilla cream.
11
Scrape the vanilla seeds from the pod into the double cream.
12
Whip the cream with the sugar and vanilla essence until stiff.
13
Put in a piping bag until required.
14
For the strawberry coulis, blitz the strawberries in a blender with the lemon juice and enough icing sugar to sweeten the mixture.
15
Pass through a sieve and put in a squeezy bottle or jug.
16
To serve, pipe some cream onto one biscuit.
17
Surround the cream with three standing up strawberry quarters.
18
These act as three 3 pillars on top of which you can rest another biscuit.
19
Garnish with chopped mint and the strawberry coulis.

1334

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 300 g (10.6oz) plain flour, 0.5 tsp baking powder, 150 g (5.3oz) butter, 100 g (3.5oz) caster sugar, and more.

Yes, Vanilla sable with strawberry and vanilla cream recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vanilla sable with strawberry and vanilla cream recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions