Whip the double cream to soft peaks together with 2 tsps of the icing sugar. Chill.
Prepare the gelatin according to instructions on the packet.
Place the strawberries in a saucepan and gently simmer for five mins. Give them a bash with a wooden spoon to help them break down.
Puree them in a food processor.
Put them back in the saucepan and add the sugar.Stir well to dissolve and bring back up to a bubble. Immediately remove from the heat.
Add the gelatin and give the puree a whisk with a hand whisk. Set aside to cool.
When cool mix together completely with the chilled cream.Pour into your serving dishes or dish. I use individual glass bowls.Saves me a job later!
Chill for at least 4 hours.
Preheat the oven to 180 C. Line your cake tin.I use an 8 ” normal cake tin with bake o glide- a reusable liner that I leave in my tins ready to use after washing from the previous bake.
Place the butter, flour and salt in a food processor.You can rub in by hand or paddle mixer on a free standing mixer. Whizz/mix until mixture is sandy and then add the sugar and mix again until the mixture starts to clump together.
Tip the mixture into your tin and press it level with your fingers or a spoon gently.It just needs a bit of patience, ( sanctimonious bitch)
Bake in the oven for 12-14 mins until golden brown. Keep a close eye on it as too brown and it can taste burnt.
Allow to cool in the tin for ten mins before cutting out your shapes and placing on a wire tray to cool completely.