This magnificent concoction of fresh berries, whipped cream and ice cream is what summers were invented for!
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.