Summer Strawberry Shortcake

Method

1. Grease and base line a 20cm tin or deep flan ring.
2. Place 1 sheet of shortbread into the bottom.
3. Beat together the condensed milk and mascarpone cheese until completely smooth.
4. Cut enough strawberries in half to arrange, cut side out and place against the ring or tin.
5. Chop the rest and add to the mascarpone and milk mix.
6. Add the lemon juice and combine thoroughly.
7. Spoon into the ring and cover the strawberries. Spread out nice and smoothly.
8. Chill for 4 hours, minimum.
9. Once chilled, place the other shortbread disc on top and press down lightly.
10. Lift out carefully and dust heavily with icing sugar.
11. Serve.