Toss the strawberries with the caster sugar and half the lemon juice. Set aside for 30 mins.

Meanwhile, whisk the cream with the icing sugar, vanilla and the rest of the lemon juice until billowy and just holding its shape. Beat the soft cheese into the whipped cream until smooth, and set aside. Or, transfer the mixture to a piping bag fitted with a star nozzle. Will keep chilled for up to a day.

Tip a third of the macerated strawberries into a blender, along with their juices and the jam, then blitz to make a sauce.

To assemble, divide half the crushed shortbread between four sundae or highball glasses. Pipe over some of the cheese mixture or spoon it on top, then arrange a few strawberry slices around the inside of the glass and drizzle in some strawberry sauce. Add the rest of the crushed shortbread, then spoon or pipe in another layer of cheese mixture, add a scoop of ice cream, and arrange most of the remaining sliced strawberries on top (reserve a few for garnishing). Spoon in the rest of the sauce, then top with another scoop of ice cream and spoon or pipe over the remaining cheesecake. Garnish with a couple of strawberry slices each and serve with long spoons.