Chef Series: Sofian Msetfi’s Strawberries With Whipped Vanilla Yoghurt & Lime Shortbread

It’s finally the time of year every strawberry farmer in the country dreams about – Wimbledon season is upon us. This means you’ve probably been planning some strawberry recipes for any watch parties you’re hosting or big screen visits you have lined up. Well, this week’s Chef Series takeover might just have the ultimate strawberry dessert that is in equal parts impressive and delicious.

Sofian Msetfi, Executive Chef of the 4 AA Rosette restaurant Ormer Mayfair, has presented a light, creamy and zesty strawberry dessert with vanilla yoghurt and lime shortbread that will have everyone asking; “Where did you get that recipe from?”.

Strawberries With Whipped Vanilla Yoghurt & Lime Shortbread

Prep time: 10 mins

Cook time: 30 mins

Serves: 6 People


  • 500g strawberries
  • 100g thick Greek yoghurt
  • 1 vanilla pod
  • 15g icing sugar
  • 100g honey
  • 20g lemon juice
  • 40g caster sugar
  • 1 lime zest
  • 300g soft flour
  • 200g salted butter
  • 100g caster sugar



1. Take 200g of the English strawberries, remove the stalks and cut them in half. In a large bowl, mix the honey, 40g caster sugar and lemon juice together with the strawberries.

2. Mix well and leave in a warm place for four hours. Once marinaded, sieve the liquid, put it to one side and discard the solids.

3. Prepare the rest of the strawberries in your desired shape, and marinade them in the previously prepared strawberry consommé.

Lime Shortbread

1. Cream together the softened salted butter and 100g caster sugar, slowly add the soft flour in two parts. Once all combined, mould into a brick shape, cover and rest for 1 hour.

2. Once rested, cut into desired shapes and bake at 170C for 12 mins until golden brown. Remove from the oven, dust with icing sugar and lime zest and leave to cool.

Vanilla Yoghurt

Combine Greek yoghurt, 15g icing sugar and a scraped vanilla pod into a bowl, and whip with a whisk until light and fluffy.

For Assembly

Either pipe the yoghurt with a piping bag and nozzle or use a dessert spoon to scoop from the set mix. Add the remaining components to your liking on the dish and finish with some reserved consommé.

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