750 mlsparkling shiraz 190 gmcaster sugarPeeled rind and juiceof 1 orange and 1 lemon2cinnamon quills2star anise3punnets strawberries (about 750gm), hulledTo serve:crushed honeycomb (optional)Yoghurt sorbet175 mlsorbet syrup, chilled (see note)200 gmnatural Greek-style yoghurt1lemon, finely grated rind and juice only¼vanilla bean, scraped seeds onlyShortcake125 gmplain flour90 gmbutter, coarsely chopped30 gmpure icing sugar, sieved2 tspeggwhite1vanilla bean, scraped seeds only
For yoghurt sorbet, whisk syrup, yoghurt, lemon rind and juice and vanilla seeds in a jug to combine, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes 400ml.
Combine all ingredients except strawberries and honeycomb in a saucepan, and simmer over medium-high heat until infused (3-5 minutes). Meanwhile, place strawberries in a large heatproof bowl, pour spiced wine over, cool, then refrigerate to marinate (4 hours-overnight).
Meanwhile, for shortcake, preheat oven to 130C. Combine flour, butter and icing sugar in a bowl, then rub with your fingertips until fine crumbs form. Add eggwhite and vanilla seeds, mixing gently to combine. Roll on an icing sugar-dusted piece of baking paper to 5mm thick, transfer on paper to an oven tray and bake until light golden (15-20 minutes). Cool on a wire rack and set aside.
Divide strawberries and a little marinating liquid among chilled serving glasses, top with sorbet, broken shortcake pieces and honeycomb, if using, and serve immediately.
Note To make sorbet syrup, combine 150gm caster sugar with 165ml water and 2 tsp glucose in a saucepan. Bring to the boil, stirring to dissolve sugar, then remove from heat. Sorbet syrup will keep indefinitely refrigerated in an airtight container.