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SUMMER STRAWBERRY RECIPES

As strawberry season is here, we’ve rounded up some of the best recipes from Sophie Michell and The Detox kitchen to make the most of this delicious summer fruit

Hazelnut Meringue Layer Cake with Sweet Eve Strawberries and Raspberries

Sophie says: 'I love making this as a celebration cake for special occasions. The layers of meringue with the fruit in between look very pretty and it's super easy to make ahead and assemble last minute.'

  • Prep Time 20
  • Cook Time 30

Ingredients

250g whole hazelnuts
8 egg whites
300g caster sugar
200ml double cream
200g Sweet Eve strawberries, hulled and sliced in half
100g BerryJewel raspberries
Icing sugar to decorate
Preheat the oven to 180°C/160°C fan/Gas mark 4.
Blitz the hazelnuts in a blender until very fine.
Take a clean, grease-free bowl and add the egg whites. Whisk the egg whites until they form soft peaks. Gradually add the caster sugar spoon by spoon, whisk well in between. Continue until all the sugar has been added and the mixture is thick and glossy, then fold in the hazelnuts.
Divide the mix between three greased and lined Victoria sandwich tins and then bake it in the preheated oven for about 25-30 minutes, until golden.
When done, take out of the oven, cool in the tins and then carefully remove.
Whip the cream until it forms soft peaks and spread a third of the mixture onto one of the meringues. Add a layer of Sweet Eve strawberries and BerryJewel raspberries, and then top with the second meringue. Repeat the process with the second and third meringue topping the final meringue with the remaining cream and Sweet Eve strawberries until you end up with a top layer of Sweet Eve strawberries.
To finish, sprinkle with icing sugar!

By Sophie Michell

Healthy strawberry ice cream from The Detox Kitchen

Healthy strawberry ice cream from The Detox Kitchen

Strawberry ice-cream

This delicious and creamy ice-cream and so unbelievably quick and easy to rustle up. If you’re tempted to use soya yoghurt in place of coyo, a word of warning- coyo freezes much better than soya so it’s worth trying to get hold of some.

  • Serves 4

Ingredients

250g coyo yoghurt
200g strawberries
A few mint leaves and strawberries to garnish
Half and quarter the strawberries and mix together with the yoghurt.
Place in the freezer for 3-4 hours until set.
Serve and enjoy.

By The Detox Kitchen

Strawberry and coconut Eton mess from The Detox Kitchen

Strawberry and coconut Eton mess from The Detox Kitchen

Strawberry and Coconut Eton Mess

  • Serves 4

Ingredients

200g strawberries, halved
250g coyo yoghurt
Preheat the oven to 180°.
Line a baking tray with greaseproof paper.

By The Detox Kitchen

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