To serve, crush the remaining custard cream biscuits and cut the frozen strawberry ice cream slab into squares. Sprinkle the biscuits over top and finish with a fresh strawberry half and tuck in!

3. Preheat the oven to 180°C and place the macerated strawberries and the juices into a 20 cm square baking tin. Remove the dough from the fridge and flatten to a thickness of 3 cm. Place on top of ...

Fresh strawberries make this easy cobbler wonderful. It's a light and refreshing summer dessert. The crust is sweet and ...

Set aside. Preheat oven to 200°C (180°C fan) mark 6. Mix strawberries with cornflour and empty into a 23cm (9in) round baking dish. Strain summer cup mixture into the dish. Bake for 20min ...