Summer layered strawberry cheesecakes

Using a stand mixer with a whisk attachment (or use a large bowl and an electric hand mixer), whip the cream until it forms soft peaks. Add the soft cheese and combine on a medium speed until smooth.

Melt the chocolate in a heatproof bowl, either over a pan of just-simmering water, or in the microwave on high at 30 second intervals, stirring intermittently. Once the chocolate has melted, allow to cool slightly, then incorporate slowly into the soft cheese and double cream mixture with the vanilla paste, ensuring it is evenly combined.

Break up the shortcake biscuits into a fine crumb – either pulse in a food processor with the baked strawberries, or bash in a large bowl with the end of a rolling pin, then mix in the strawberries.

Set aside 6 small strawberries, or 3 large ones, halved for decoration, and finely chop or mash the remaining berries with a fork. Tip into a bowl, add ½ the lemon zest and all the juice. Finely chop the leaves from 1 mint sprig, then stir in with a fork, mixing for a couple of minutes, until compote-like.

Reserve 2 tbsp of the crumbs for later. Take 6 glass tumblers (approx 350ml) and begin layering. Use ½ the shortcake mix at the bottom. Follow with a layer of cheesecake mix (about ½ the mixture between the glasses), a layer of the strawberry compote (using about ½ between the glasses), remaining crumbs and cheesecake mix, finishing with the strawberry.

Spoon the reserved crumbs centrally onto each cheesecake, and top with the reserved strawberries, or strawberry halves. Finely chop the remaining mint leaves, scatter over with the remaining lemon zest, and serve.