Forget about the rain with some seriously tasty summer desserts

When it came to weather, the June Bank Holiday definitely did NOT deliver.

Staying in because of rain can be fairly frustrating when you know it really should be summer weather by now. So, why not busy yourself with some baking (procrasti-baking in this case) and whip up some delicious deserts for you to snack away on during tonight's Netflix marathon?

We have two delicious strawberry based recipes that, combined with Avonmore’s new Summer Whipped Cream, will bring sunshine into your kitchen and make you forget about what is actually going on outside your window.

1. Strawberry Shortcakes with Summer Whipped Cream


For the shortcake you will need

  • 325g plain flour
  • ½ tsp salt
  • 1 tbsp. baking powder
  • 5 tbsp. caster sugar
  • 125g unsalted butter (frozen)
  • 1 large egg (beaten)
  • 125ml Avonmore Fresh Cream
  • 1 large egg white (lightly beaten)

For the filling you will need:

  • Approx. 300g strawberries
  • 1 tbsp. caster sugar
  • Avonmore Summer Whipped Cream


  1. Mix the flour, salt, baking powder, and 3 tbsps. of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour.
  2. Whisk the egg into the fresh cream, and pour into the flour mixture a little at a time, using a fork to mix.
  3. Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm. Dip a 6 ½ cm round cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out.
  4. Place the shortcakes about 2 ½ cm apart on a greased or lined baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tbsps. of caster sugar.
  5. Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack.
  6. Meanwhile, crush half the strawberries with the spoonful of sugar, and halve or quarter the remaining strawberries, depending on their size.
  7. The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, and then dollop on plenty of the Avonmore Summer Whipped Cream.


2. Knickerbocker Glory


  • Your favourite ice cream.
  • Strawberry jelly
  • Peaches, strawberries and raspberries – halved
  • Avonmore Summer Whipped Cream
  • Wafers
  • 10g Avonmore Butter
  • 50g brown sugar


  1. Fry the peaches for one minute in the butter and sugar to make a coulis.
  2. Layer all ingredients into a tall glass.
  3. Pour the peach coulis over the sundae to finish.
  4. Add a wafer to decorate.