Step 1 Line the bottom and sides of an 18cm cake tin - can be square or round.

Step 2 Whisk the double cream, melted chocolate, icing sugar and vanilla together until soft peaks form.

Step 3 Place the shortbread in a layer at the bottom of the tin. Smother it in a layer of thickened cream, pressing it down the crevasses. Spread over a layer of strawberry jam, followed by a layer of sliced strawberries. Continue to layer with shortbread, cream, strawberry jam and strawberries. Finish with a layer of cream, then neatly garnish with the remaining strawberries.

Step 4 Chill overnight ideally, or at least 4-6 hours. Before serving, spoon the final tablespoon of strawberry jam into a cup and stir through a boiling water to slacken the mix. Use a pastry brush to spread the glistening jam over the strawberries, as the final glaze.