Steps
- Preheat the oven to 400°F / 200°C. Roll 350g of puff pastry on a lightly floured, lightly sugared surface to slightly larger than 11 × 12in / 28 × 30cm.
- Transfer to sugared parchment on a baking sheet and sprinkle lightly with sugar. Cover with parchment and a heavy baking sheet; bake for 25-30 minutes, until golden and crisp, then cool.
- Whip 300ml of heavy cream, 3 tablespoons of superfine sugar, and seeds from 1 vanilla bean until soft peaks form.
- Fold in 600g of hulled chopped strawberries, finely shredded leaves from 1 small bunch of basil, and zest from ½ lemon. Chill until needed.
- Trim the pastry to 11 × 12in / 28 × 30cm and cut into three equal rectangles. Layer pastry, half the cream, pastry, half of 50g of grated white chocolate, the remaining cream, and the last pastry.
- Smooth the sides and coat the top and edges with the remaining white chocolate. Slice carefully with a serrated knife.