Easy No-Cook Strawberry Cheesecake Sundaes

In a medium bowl, toss the sliced strawberries with the golden caster sugar and half of the lemon juice. Set aside for at least 30 minutes to allow the fruit to macerate and release its natural juices.

While the strawberries rest, whisk the double cream with the icing sugar, vanilla extract, and the remaining lemon juice until it becomes billowy and just holds its shape. Gently beat the soft cheese into the whipped cream until the mixture is smooth. For a professional look, transfer this mixture to a piping bag fitted with a star nozzle.

Take about one-third of the macerated strawberries along with their juices and the strawberry jam. Place them in a blender and blitz until smooth to create a vibrant strawberry sauce.

To assemble, divide half of the crumbled shortbread between four sundae or highball glasses. Pipe or spoon in a layer of the cheesecake mixture, then arrange a few strawberry slices against the glass and drizzle with the prepared sauce. Add the remaining shortbread, another layer of cheesecake mixture, and a scoop of ice cream. Top with the remaining strawberries, more sauce, and a final scoop of ice cream. Garnish with reserved strawberry slices and serve immediately with long spoons.