Strawberry Cheesecake Eton Mess



  • 120ml (4 fl oz) double cream
  • 35g (1 oz) plus 2 tablespoons icing sugar
  • 225g (8 oz) cream cheese
  • 165g (6 oz) fresh strawberries for pureeing, plus 165g (6 oz) extra, chopped
  • 1/2 teaspoon vanilla extract
  • 1 pack of Roots & Wings Organic All Butter Shortbread


Serves 6

Whip the cream in a large bowl until stiff peaks form. Beat in two tablespoons of icing sugar and set aside.
In a separate bowl beat together the cream cheese and the icing sugar until smooth, then add the vanilla extract.
Blitz the strawberries in a blender into a lovely smooth puree. Set aside 2 tablespoons of the strawberry puree. Mix the puree into the cream cheese mix, then fold in the whipped cream.

Have 6 little glasses or small bowls ready.

Crush 3 biscuits and tip into the base of each glass. When you're ready to serve, put 3 small teaspoons of the cream cheese and strawberry mix on top of the crushed biscuits. Add a few of the chopped strawberries, break up half a shortbread and add to each pot. Repeat the process then top with a final crumble of shortbread and pour over the reserved puree.