Serves 4-6, with extra shortbread

This is an elegant version of strawberries and cream. Instead of clotted cream, chopped strawberries are folded into a mixture of whipped cream and mascarpone to create a light, eggless mousse to serve with lemony shortbread.

For the shortbread
250g plain flour
1/4 tsp fine sea salt
125g unsalted butter
100g caster sugar, plus extra for sprinkling
1 large free-range egg, beaten
Finely grated zest of 1 lemon

For the strawberry mousse
300g ripe strawberries
2 tbsp icing sugar, plus extra for serving
2 tbsp crème de pêche (optional)
150g mascarpone
150ml double cream, lightly whipped

1 Make the shortbread: sift the flour with the salt. Using an electric mixer, beat the butter and sugar together until pale and creamy. With the motor running, gradually add the egg; if the mixture looks like it is curdling, add a tablespoon of sifted flour. Put the mixer on its lowest setting and add the lemon zest, followed by the flour in batches. Do not overwork the dough – stop mixing as soon as it comes together.
2 Scrape the dough on to a large piece of clingfilm. Shape into a 5cm-diameter log and wrap well. Chill for 2 hours or until firm.
3 When ready to bake, preheat the oven to 160C/Gas 3. Without removing the clingfilm from the dough (this makes it easier to slice), use a sharp knife to cut out 5mm thick slices, then peel off the clingfilm from each round. Arrange the rounds on a baking sheet and prick lightly with a fork. If you like, sprinkle the rounds with a little caster sugar. Bake for about 20 minutes until lightly golden.
4 Hull half of the strawberries then roughly chop. Place in a bowl and mix with the icing sugar and a drizzle of crème de pêche, if using. Leave for 20 minutes, then purée in a food processor. Using a hand whisk, beat the mascarpone and cream together until thick, then fold through the strawberry purée.
5 Hull and halve the remaining strawberries. For a fancy presentation, pipe the strawberry mousse over a round of shortbread set in the middle of a serving plate. Arrange a layer of strawberries on top, then pipe on another layer of mousse. Finally, sandwich the mousse with another round of shortbread. Dust with a little icing sugar to serve. For a simpler affair, spoon the strawberry mousse into small serving bowls, scatter over the strawberry halves and serve with a plate of lemon shortbread on the side.

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