Berried treasures

Make the most of our favourite British summer fruit in these tempting cakes and bakes

Strawberries & cream cheesecake

■Serves 8-10 ■ Prep 45 mins plus at least 4 hrs setting and cooling Cook 15 mins VEGETARIAN

150g butter, melted, plus extra for the tin

300g digestive biscuits

650g soft cheese

175g icing sugar

300ml double cream

1 vanilla pod, halved lengthways and seeds scraped out

1 tsp vanilla extract

200g strawberries, hulled and chopped

FOR THE TOPPING

250g strawberries, 100g hulled and quartered, 150g halved

50g caster sugar

1 tsp cornflour

1 Lightly butter the base and sides of a deep 20cm springform cake tin and line the bottom with baking parchment. Put the digestive biscuits in a food processor and whizz to crumbs, then add the melted butter and pulse again briefly. Tip into the tin, spread out and press down firmly to make an even base. Put into the fridge to set.

2 Put the soft cheese in a mixing bowl and use an electric whisk to whisk until fluffy. Add the icing sugar and gently whisk until smooth. Pour the cream into a separate bowl, add the vanilla seeds and vanilla extract, and whisk to very soft peaks. Gently fold the cream and chopped strawberries into the soft cheese mixture.