Instructions: Liquidise the strawberries with 55g (2oz) caster sugar and the rum or lemon juice and chill thoroughly.

To make the Chantilly cream, whisk the double cream until it begins to thicken. Beat in the remaining sugar and the vanilla essence. Add the milk a little at a time until the cream falls into soft folds. Return to the fridge to chill for 30 minutes.

Pour a layer of strawberry puree in the bottom of four individual glasses followed by a layer of Chantilly cream. Add a little more strawberry puree and top with the remaining cream. Decorate with sliced strawberries, chill for a further 30 minutes and serve with Waitrose Shortbread Fingers.

NOTES : The delicacy of strawberries and the lightness of Chantilly Cream go well together. Rum is a particularly good addition to fruit and enhances the strawberry flavour, but you can use lemon juice instead if you prefer.

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