50g strawberries

75g icing sugar

2 tbsp lemon juice

150g shortbread biscuits

Tub of vanilla ice cream

Tub of strawberry ice cream

150ml whipping cream

Optional: wafers, chocolate flakes and toasted almonds

1) Hull and quarter the strawberries. Set aside one-third and place the other two-thirds in a pan with the icing sugar and lemon juice. Simmer for 20 minutes until the berries have softened, then blitz in a blender.

2) Break the shortbread biscuits into chunks. Line the base of each of 4 sundae glasses with 1 tbsp of the broken shortbread, then add 1 tbsp of the fresh strawberry quarters. Top with 1 scoop of vanilla ice cream, followed by 1 scoop of strawberry ice cream. Repeat the layers of biscuits and fruit, before adding an extra scoop of vanilla ice cream.

3) Whisk the cream and top each sundae with a good blob.

4) Drizzle the strawberry puree over the sundaes, making sure it dribbles all the way down the insides of the glass to the lower layer.

Optional: Stick a chocolate flake into each, along with a fan-shaped wafer. Break a further 2 chocolate flakes into crumbs and scatter them over the top, along with some toasted flaked almonds.