Butter Crunch Part:

Domecq Fresh Butter 100g

Sugar 100g

High Gluten Flour 70g

Cream Part:

Domecq Fresh Cream 500g

Sugar 75g

Orange Flavor Ricardo 12g

Making Process:

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1. After the butter is softened, add the sugar and mix well.

2. Add high gluten flour and mix to form a dough, then use a four-sided planer to shape it into granules.

3. Put the butter pastry into a baking dish and bake. Baking temperature 190 ℃, baking time of about 12 minutes. The shortcrust pastry is golden brown.

4. Refrigerated whipping cream, sugar whipped to the degree of the emergence of grain (with a whisk in the whipped cream in a circle, you can see clear lines can be). Pour the orange-flavored liqueur into the whipped cream and stir well.

5. Spread the butter crumbs on the bottom of the cup (about 15g).

6. Place a layer of whipped cream (about 25g) over the top of the butter crumbs.

7. Cut the strawberries into 1/4 pieces and spread them on top of the cream.

8. Layer another layer of whipped cream on top of the strawberries. Framed a cream flower as a decoration.

9. Sprinkle the butter crunch on top of the cream flower, and cut half of the strawberry on top of the cream flower.

Tips:

If you have extra butter cookies at home, you can also replace the butter crisps.

It is recommended to use fruits, such as strawberries, mangoes, kiwis, etc. can be used. Fruits such as watermelon and honeydew melon are not recommended.

About the flavored wines those fruit flavored liquors can be applied.