• 700g strawberries, washed, hulled and quartered
  • 60g caster sugar, plus 1 tbsp
  • Juice and zest of 1 lime
  • 4 fresh mint leaves, finely shredded
  • 250ml whipping cream
  • 100g Greek-style yogurt


  1. 1

    Place half the strawberries and 30g sugar in a small saucepan. Cook over a medium-low heat, stirring, for 5 minutes, until the berries have softened and thickened slightly. Remove from the heat and stir in the lime juice. Chill for 1 hour.

  2. 2

    Meanwhile, stir together the remaining strawberries and 30g sugar in a medium bowl. Chill for 30 minutes, stirring occasionally, until the berries have released some of their juices.

  3. 3

    Make the lime and mint sugar by combining half the lime zest with the finely shredded mint in a small bowl and stir in 1 tbsp sugar.

  4. 4

    Whip the cream to soft peaks. Gently fold in the yogurt and the remaining lime zest until combined. Fold the chilled strawberry compote into the whipped cream.

  5. 5

    Spoon macerated strawberries into a bowl followed by the strawberry cream. Repeat, finishing with macerated strawberries. Top with the mint sugar. Serve chilled.

Nutritional Details

Each serving provides
  • Energy 1009kj 241kcal 12%
  • Fat 17.8g 25%
  • Saturates 11.0g 55%
  • Sugars 17.2g 19%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 816kj/195kcal

Each serving provides

17.3g carbohydrate 2.3g fibre 1.9g protein

Also in these Scrapbooks

Back to top