This recipe for strawberries was provided by Paul Wilderbeek – supervising chef at The schoolhouse Restaurant, Mayfield Vineyard.

• 200gm Plain flour
• 120gm unsalted butter
• 50gm icing sugar
• 1 egg yolk
• 1/4 teaspoon vanilla

Combine butter and sugar with creaming. Add egg yolk then vanilla and flour. Knead together to a paste. Roll into a thick roll shape. Wrap in plastic and refrigerate for 40mins. Slice into thin slices about 4mm thick place on a baking sheet covered with baking paper and bake for 20mins at 165 c or until nice golden colour. Cool.

Cream Chantilly

• 300ml thickened cream
• 50gm icing sugar
• 1/2 teas vanilla

Combine ingredients and whip to soft peaks. Keep cold.

Strawberries

• 2 punnets strawberries
• 30ml cointreau
• sugar to taste (may not be needed at all)

To Serve

Layer the strawberries and cream in alternate layers with the sable biscuit until you have two layers of everything. Finish with a light dusting of icing sugar.