serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 500 ml (17 oz/2 cups) milk
- 300 g (10½ oz) fresh or frozen strawberries
- 90 g (3 oz/1⁄3 cup) plain buttercream frosting (see note)
- 2 scoops strawberry ice cream
- 125 ml (4 oz/½ cup) strawberry syrup (see note)
Pink buttercream frosting
- 125 g (4½ oz/½ cup) unsalted butter, softened
- 185 g (6½ oz/1½ cups) icing (confectioners’) sugar, sifted
- 2 tbsp milk
- few drops of pink food colouring
Topping
- 20 strawberry chocolate candies
- 2 scoops strawberry ice cream
- 2 jelly/jam-filled donuts
- 2 large strawberries, cut in half
- 2 strawberry chocolate lollipops
- pink cotton candy, for decorating
Instructions
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
To make the pink buttercream frosting, place the butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in half the icing sugar and the milk, then the remaining icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Add food colouring to desired intensity and beat for another 1 minute.
Line the inside of each glass with syrup. Using a piping bag fitted with a star nozzle, pipe the frosting around the outer rims, then decorate with the strawberry chocolate candies. Gently pour in the shake and top with a scoop ice cream.
Top each glass with a doughnut. Gently stick in the lollipop and decorate with fairy floss and strawberry halves.
Note:
• To make plain buttercream frosting, place 125 g (4½ oz/½ cup) softened unsalted butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in 92 g (3¼ oz/¾ cups) sifted icing sugar and 2 tablespoons milk, then another 92 g (3¼ oz/¾ cups) sifted icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week.
• To make a batch of strawberry syrup, combine the sugar with 1½ tablespoons of caster sugar with 1½ tablespoons water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Add 250 g (9 oz) strawberries, hulled, 150g (5½ oz/½ cup) strawberry jam and 1½ tablespoons glucose syrup, and stir for 1 minute or until well combined. Remove from the heat and set aside to cool to cool completely. Puree with a hand-held blender for 1 minute or until smooth. Transfer into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
