There’s a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you’re having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.
°375 ml (1 1/2 cups) 35% whipping cream
°30 ml (2 tbsp.) icing sugar
°3 vanilla puddings, 99 g each
°1/2 angel food cake of 283 g
°450 g (1 lb) strawberries
°30 ml (2 tbsp.) honey
Using an electric mixer, whip the cream until soft peaks form. Add the icing sugar and beat again until stiff peaks form.
Transfer one-third of the whipped cream to a bowl. Book cool.
Fold the puddings into the rest of the whipped cream, gently folding the mixture with a spatula.
Cut the angel food cake into small cubes.
Using a fork, mash a third of the strawberries. Dice the rest of the strawberries.
In a bowl, mix the diced strawberries and the crushed strawberries with the honey.
In four verrines with a capacity of 250 ml (1 cup) each, divide half of the strawberry preparation, the pudding mixture and the cubes of angel food cake. Repeat to form a second layer. Top with reserved whipped cream.