Layers of lusciousness

You're probably familiar with layered tray-bakes such as lasagne. Now that classic savoury recipe has inspired these simple, sweet and luxurious puddings

- ALI GRAVES

Wimbledon lasagne

SERVES 4 

Ingredients

For the shortbread 

165g butter, softened

80g caster sugar, plus extra for finishing

250g plain flour, plus extra for dusting

1 tsp vanilla extract

For the Pimm’s cream

300ml double cream

25g caster sugar

50ml Pimm’s (or orange juice for an alcohol-free version)

To serve

300g strawberries, hulled and halved

Handful of fresh mint leaves finely shredded, plus a sprig to decorate

1 tbsp icing sugar

1. In a large mixing bowl, beat together the butter and caster sugar. Stir in the flour until well combined. Add the vanilla extract, then lightly knead the dough and gather it into one firm ball.

2. Lightly flour a piece of parchment paper. Place the dough on the parchment paper and roll it out into a rectangle measuring approx. 27 x 20cm and 1.5cm thick. Lightly score two lines across the dough, dividing it into three smaller 9 x 20cm rectangles (this makes it easier to cut to size once it’s baked). Prick the dough all over with a fork. Lift the parchment paper and transfer the dough to a baking sheet. Chill in the fridge for 20 minutes.

3. Preheat oven to 200°C/180°C fan/gas mark 6. Bake the dough in the oven for 12–15 minutes, until golden brown.

4. Remove from the oven. Immediately divide the shortbread into those three smaller rectangles, cutting along the scored lines. Sprinkle with caster sugar and transfer to a rack to cool.