1 punnet strawberries
150 g caster sugar
400 g plain flour
180 g unsalted butter, cubed
2 egg yolks
1 tsp vanilla bean paste
400 ml thickened cream
Preheat oven to 200 degrees.
Into a mixer, whisk together the butter, sugar and vanilla until creamed and light in colour.
Beat in the eggs one at a time. Sprinkle in the flour and mix until thoroughly combined. Dust bench with flour and knead. Wrap in cling film and place in fridge to rest.
Once rested, in between sheets of baking paper, roll the pastry out to around 5 mm in thickness. Cut into large circles with a cookie cutter, place onto a baking tray and cook for 10 minutes.
Cut 2 or 3 strawberries into segments for the garnish. With the remaining strawberries, blitz to a pulp in a food processor.
Into a mixer, whisk the cream until almost a butter-like consistency. Stir through the strawberry mixture and pop into the fridge until firm. Once firm, dollop a generous amount of strawberry mousse onto the pastry circles, garnish with sliced strawberries and serve.