Strawberry fool

Serves 4

500g strawberries
100g icing sugar
Juice of 1 lemon
40g caster sugar
250ml double cream
250ml Greek yoghurt

In a food processor, blitz 400g of the strawberries with the icing sugar and lemon juice to make a purée. Finely dice the remaining strawberries and sprinkle with caster sugar. In a large bowl, whip the cream until it forms soft peaks, add yoghurt and beat until it thickens. Fold in the strawberry purée and diced strawberries.

Pour into 4 glasses or one large glass serving bowl. Refrigerate for 1 hour if in glasses, 2-3 hours if in a bowl.