1 punnet of strawberries (8oz)
4 tablespoons of good quality, clear honey
About 8 ounces of gluten-free sponge cake of your choice (NOT fruit cake)
Sherry or fruit juice to moisten the cake
2x 200ml tubs of crème fraiche
• Wash and hull the strawberries, cut into small dice and place in a bowl. Add the honey and stir together. Set to one side and leave until the honey has drawn lots of juice out of the strawberries.
• Cut the cake into small cubes, place in a large bowl and moisten thoroughly with sherry, orange juice or best of all, a mixture of the two. Set aside until the cake has absorbed all the liquid and is thoroughly soggy.
• When the cake is soggy and the strawberries have exuded lots of juice, add the strawberries to the cake and mix thoroughly.
• Add the crème fraiche and mix thoroughly.
• Put in the fridge for at least an hour for the flavours to amalgamate.
• Serve in soup bowls as a dessert and make sure everybody wears a bib!