Summer party cake
This generous cake is big enough to feed a crowd and is a combination of all our favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery shortbread
Chocolate bark & chocolate-coated strawberries
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 200g chocolate bark and 9 chocolate-coated strawberries
Skip to ingredients
- 300g white chocolate
- 9 strawberrieswith stalks intact
- some crushed biscuitsand meringues
- freeze-dried strawberry
Nutrition: per 25g chocolate bark
- kcal123
- fat6g
- saturates4g
- carbs14g
- sugars12g
- fibre0g
- protein2g
- salt0.1g
Method
step 1
Use baking parchment to line a baking tray, and a second tray or flat plate for your strawberries. In a bowl, gently melt the chocolate in a microwave for 30 secs at a time on Medium until melted, or in a bowl over a pan of simmering water.
step 2
Holding the strawberries by the stalk, gently dip each one into the chocolate, just over halfway up. Allow any excess to drip back into the bowl, then lay carefully onto your parchment set.
step 3
Pour the remaining chocolate onto the lined tray and gently tip it until you have a thin sheet. Sprinkle over some crushed biscuits and meringues, and lots of the freeze-dried strawberries. Allow to set completely.
step 4
Once set, break into shards, then lift off from the parchment. If storing, put back on the tray on clean parchment and lay over some cling film, making sure you keep it in a cool, dry place so it doesn't melt.
