To make the strawberry coulis, cut 300g of the strawberries into small pieces & add them to a small pot with 100g icing sugar & lemon juice. Bring to a boil & then let it simmer for 10-12 minutes. Remove from the heat & let it cool.

To make the strawberry cheese filling, mash 180g of the strawberries in a bowl using a potato masher. Then add in 125g of cream cheese to the mashed strawberries & whisk them together. Set aside.

In another bowl, whisk together the remaining cream cheese, icing sugar & vanilla extract. Set this aside as well.

Next, whip up the double cream using a hand mixer until it forms soft peaks. Fold in half of the whipped cream into the strawberry cheese mixture & half into the cheese vanilla mixture.

Place the shortbread biscuits into a ziplock bag & bash them into small pieces using a rolling pin.

To assemble the trifle, place a substantial amount of bashed shortbread pieces in your trifle bowl. Then spoon in the strawberry & cheese fillings, layering them with the coulis, remaining strawberries (cut into halves & also whole) and also shortbread pieces. Continue layering until you have used up all your ingredients. Let your trifle chill in the fridge for at least 1 hour before serving.