Line a 20cm x 30cm flat baking tray with clingwrap. Combine 500ml strawberry yoghurt with 250g chopped strawberries and fold in ½ cup cream, whipped. Pour into the prepared tray and freeze until firm. Cut to size and sandwich between 24 strawberry wafers.
Try our sweet and delicious strawberry duck recipe!
Strawberries are a member of the rose family… and it is the only fruit which carries its pips on the outside. They are also an excellent source of vitamin C, as six strawberries contain the same amount of vitamin C as one orange.
The name probably derives from the Anglo-Saxon term for the wild strawberry plant, ‘strawberries’, meaning runners. The other possible origin relates to the bed of straw upon which the berries were cultivated to stop them coming into contact with soil.
Store strawberries covered in the fridge on a layer of paper towel, but be sure to use them within two to three days. Do not wash or remove their caps before storing (or washing) as strawberries will absorb moisture.