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Ingredients

• 4 oz unsalted butter
• 2 oz caster sugar
• 6 oz plain flour
• 1 large punnet strawberries
• 1 large pot double cream

Directions

Beat 4 oz unsalted butter until soft with a wooden spoon. Beat in 2 oz caster sugar and then 6 oz plain flour . Form into a paste using your hands.

With some extra caster sugar lightly dust a work surface and then roll out the mixture to a thickness of about 3mm.

Use a 3inch cookie cutter to cut out the biscuits and place them onto a lightly greased baking tray. You should have enough paste to make 12 shortbread biscuits, and as each of the final deserts requires 2 you should be able to serve 6.

Bake in the oven for 30 minutes at 150C (300F or Gas Mark 2), remove from oven and allow to cool on a wire rack.

Wash, hull and quarter 1 large punnet strawberries . Whip 1 large pot double cream until thick and then fold in the quartered strawberries.

Assemble each desert by placing a single shortbread biscuit on a plate dollop a sixth of the cream and strawberry mixture on top and then place a second biscuit on top.