Honey Strawberry Vanilla Trifle

Directions

Shortbread Crumble

1. Preheat oven to 170°C for 20 minutes.
   

2. In a mixing bowl, sift the plain flour and add sugar and salt.
   

3. Using your fingers, rub the cold butter cubes into your dry mix until the mixture resembles a crumble. There can be some larger pieces and some smaller pieces. If required, sprinkle more flour to achieve a more crumblelike texture.
   

4. Line a tray with parchment paper and loosely spread out the crumble. Bake for 25 to 30 minutes, until golden brown in color. Halfway through at the 15-minute mark, use a spatula or spoon to rearrange the crumble to ensure even browning.
   

5. Once fully baked and golden brown, remove from the oven and let it cool to room temperature. Store in an air-tight container until ready to be used.
   

Honey Cream

1. Chill a metal mixing bowl in the freezer for 20 minutes.
   

2. Once ready, pour heavy cream and honey into the mixing bowl.
   

3. Using either a hand-whisk or a stand mixer, whisk heavy cream until it forms medium to stiff peaks.
   

4. Once ready, store in an air-tight container in the fridge, until ready to assemble.