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Carina Contini recipe: Strawberry cream crunch

This Festival friendly recipe Strawberry cream crunch for will help feed your tribe between shows, writes Carina Contini

Published: August 22, 2016
Categories: ,

Strawberry cream crunch

1 Rinse the strawberries and pat dry, cut in half and remove stalks.

2 Lightly beat the cream and icing sugar. Then scrape the vanilla pod into the cream and continue to beat until it forms soft peaks. Leave to chill in the fridge to firm up for 20 minutes or so.

3 Pre-heat your oven to 180C/Gas Mark 4. Spread the porridge oats out on a baking tray and drizzle with maple syrup. Bake in the oven for 8 minutes until golden and crispy. Shake the tray occasionally. Then leave to cool.

4 To make the strawberry sauce, blend 75g of fresh strawberries with the icing sugar together in a food processor. You can strain once blended if you prefer your sauce lump-free.

5 To serve, start layering the cream, then some strawberries into a chilled glass. Then spoon some of the sauce on top and add more strawberries. Sprinkle the toasted oats on top and drizzle a little more maple syrup over the top if you’d like an extra sweet kick.



  • 350g fresh Scottish strawberries
  • 200ml double cream
  • 75g icing sugar
  • ¼ vanilla pod
  • 150g of medium sized porridge oats
  • 4 heaped tbsp of maple syrup
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