Preparation time: 30 minutes
Make in advance: mascarpone filling (several hours ahead)
1 tbsp double cream
1/2 vanilla pod, seeds removed
1 tbsp icing sugar, plus extra for dusting
200g-250g fresh Jubilee strawberries, hulled and sliced horizontally
zest of 1/2 small lemon or orange
1 x small pack of shortbread rounds (I used 1 x 160g Lemon shortbread thins)
Add the lemon or orange zest to the Jubilee strawberries and carefully stir this through. In a bowl, mix together the mascarpone, cream, vanilla seeds and icing sugar.
Place 6 shortbread rounds on a board and arrange a layer of sliced strawberries on top. Then using a teaspoon divide the mascarpone cream between each one, followed by another layer of strawberries. Finish with another shortbread round and a dusting of icing sugar.