savour the sunshine

Enjoy a taste of summer with five fruity recipes that make the most of the seasonal bounty

- ANNA GLOVER

Strawberries and cream shortbread cheesecake

We’ve combined two favourites – strawberries with cream and cheesecake – into one frozen crowd-pleaser.

30 MINUTES + FREEZING | SERVES 8 | EASY

butter 60g, melted, plus extra for the tin

shortbread biscuits 150g, bashed into crumbs

double cream 200g

strawberries 300g, hulled and chopped

soft cheese 400g icing sugar 100g

TO SERVE

double cream 150ml

icing sugar 2-3 tsp

strawberries 200g, halved

shortbread biscuits 2, bashed into crumbs

1 Butter and line a 20-22cm springform tin with baking paper. Mix the butter and biscuit crumbs in a bowl until it looks like damp sand, then press into the base of the tin using the back of a spoon. Chill while you make the filling.

2 Put the double cream and 100g of the chopped strawberries into a food processor. Pulse for 30 seconds until you have a softly whipped cream – when you run a spoon through it, it should leave a channel and the cream should not fall back in on itself.

3 Mix together the soft cheese and icing sugar in a large bowl, then fold in the whipped strawberry cream and another 100g of the chopped strawberries. Tip the remaining 100g of chopped strawberries to the food processor (no need to clean it first) and whizz to a purée. Swirl this through the cheesecake mixture using a spoon or cutlery knife until it is just marbled.