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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Strawberries


See more Recipes from Waitrose



Strawberry and rose water vanilla sponge

The perfect summer cake, a real winner for afternoon tea

  • Preparation time:20 minutes
  • Cooking time:40 minutes, plus cooling time
  • Total time:1 hour, plus cooling time 

Serves: 10


  • 220g unsalted butter, softened
  • 4 medium eggs
  • 200g Cooks’ Ingredients Fairtrade vanilla sugar
  • 220g self-raising flour, sifted
  • 150ml double cream
  • 1 tbsp icing sugar, plus extra for dusting
  • 150g essential Waitrose greek-style natural yogurt
  • 400g essential Waitrose strawberries, hulled and sliced
  • 150g essential Waitrose strawberries, hulled
  • 1½ tbsp icing sugar
  • 2 tbsp fresh orange juice
  • 1 tsp rose water


  1. Preheat the oven to 180C, gas mark 4. Grease a 20cm spring-form cake tin and line the base with baking parchment
  2. In a large bowl, beat the butter and sugar with an electric hand whisk until pale and fluffy. Add the eggs, 1 at a time, beating well after each addition. Using a large metal spoon, gently fold in the flour until just combined. The mixture should drop off the end of the spoon when tapped – just add a little milk if it’s too thick.
  3. Spoon the mixture into the prepared cake tin, level the top with the back of the spoon and bake for 40 minutes, or until springy to the touch. Allow the cake to stand for 5 minutes, then remove from the tin and cool on a wire rack. Peel off and discard the baking parchment, then cut the cake in half horizontally.
  4. To make the strawberry sauce, simply blitz all the ingredients in a blender until smooth
  5. Whip the cream until it forms soft peaks, then sift in the sugar. Fold in the yogurt and spread the mixture on the bottom cake; scatter over two-thirds of the strawberry slices. Press on the top layer of the cake, then dust with icing sugar and top with the remaining strawberry slices. Pour the strawberry sauce over the cake.

Strawberry and white chocolate cheesecake

  • Vegetarian
  • Preparation time:25 minutes
  • Cooking time:5 minutes
  • Total time:30 minutes 

Serves: 10


175g Biscoff Caramelised Biscuits
100g unsalted butter, melted
400g strawberries, hulled
200g bar Waitrose Belgian White Chocolate, broken into squares
2 x 200g packs essential Waitrose Creamy Soft Cheese
25g caster sugar
170ml double cream
Few mint leaves, to decorate


1. Put the biscuits in a large plastic food bag and crush with a rolling pin until finely ground. Transfer to a bowl and stir in the butter. Tip into a 20cm loose-based round cake tin with a depth of about 4cm. Use the back of a teaspoon to pack the mixture in a thin layer around the sides of the tin then press the remainder over the base.

2. Halve 250g of the strawberries and arrange over the biscuit base, cut sides face down. Chill while preparing the filling.

3. Melt the chocolate in a heatproof bowl, either over a pan of hot water (making sure the base doesn't touch the water) or in the microwave in short spurts. Stir frequently so the chocolate melts evenly. Beat the soft cheese in a separate bowl with the sugar and 2 tbsp boiling water until smooth. Beat in the chocolate and 4 tbsp of the cream. Spoon into the tin and spread in an even layer.

4. Whisk the remaining cream until just holding its shape then spread it over the filling. Halve the remaining strawberries (or slice if large) and scatter over the cream. Chill for at least 3 hours before removing from the tin. Serve scattered with fresh mint leaves.

Cook’s tip

If you don’t have the right tin, use a shallower loose-based tart tin and pile the filling up more in the centre. Alternatively, use a spring-release tin, spreading the biscuit mixture 4cm up the sides.

Cranachan with Strawberries Soaked in Liqueur

Try our version of the classic Scottish dessert, made with strawberries, caramelised oatmeal and yogurt.

  • Vegetarian
  • Preparation time:20 minutes, plus cooling
  • Cooking time:3 minutes
  • Total time:33 minutes, including cooling 


  • 600g strawberries, hulled and quartered
  • 50ml Védrenne Supercassis liqueur
  • 25g caster sugar
  • 50g The Oatmeal Of Alford Medium Oatmeal
  • 50g light brown soft sugar
  • 500g pot Waitrose Natural Wholemilk Bio Yogurt
  • 4 small sprigs fresh mint, to decorate


  1. Place the strawberries in a large bowl and gently stir in the liqueur and caster sugar. Leave for 10 minutes or so to allow the fruit to soften and absorb the flavour of the liqueur.
  2. Meanwhile, place the oatmeal and brown sugar in a small heavy-based saucepan over a gentle heat and cook for 2-3 minutes, stirring continuously until the sugar has dissolved and the oatmeal is golden and caramelised. Remove from the heat. Spread the oatmeal out on a plate to cool, breaking up any large clusters with a fork.
  3. Just before you are ready to serve, fold the caramelised oatmeal gently into the yogurt. Assemble the dessert by spooning a layer of the strawberries and liqueur into the base of 4 small glasses. Top with a layer of the yogurt mixture. Repeat the layers, spooning any remaining liqueur over the top. Decorate each one with a sprig of mint and serve immediately.

Cook's tips

Use other summer berries such as raspberries or blueberries, or make the dessert with desiccated coconut instead of oatmeal.

Caramelise the oatmeal in advance, cool and then store in an airtight container for up to 1 week.

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