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Step 1
Stir sugar and water in a small saucepan over medium heat until the sugar dissolves. Stir in half the strawberry. Set aside to cool. Process in a food processor until smooth. Strain to remove the seeds. Discard seeds. Place strawberry mixture in a shallow dish and stir in the Cointreau.
Step 2
Use an electric beater to beat the cream and icing sugar in a bowl until soft peaks form. Fold in the sour cream.
Step 3
Dip half the biscuits into strawberry mixture and place over base of a serving bowl. Top with half the remaining sliced strawberry. Spoon over half the cream mixture. Repeat with remaining biscuits, strawberry mixture, sliced strawberry and cream mixture. Place in fridge for 6 hours or overnight to develop the flavours. Top with extra strawberry.