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Phil's summer strawberry shortcake and strawberry bites

Strawberry season is officially in full swing and this year's harvest has been so bountiful you can buy them by the bucket load. With the supermarkets offering 1kg buckets for just a few quid, Phil shows us some top treats we can make with them.

Serve: 6-8Prep time: 25 minsReady: none


2 x cooked discs shortbread to fit into the tin or ring1 can condensed milk500g mascarpone cheesejuice and zest of 3 large lemons450g fresh strawberries, washed and hulled2-3 tbsp strawberry jam


  • Grease and base line a 20cm tin or deep flan ring

  • Place 1 sheet of shortbread into the bottom

  • Beat together the condensed milk and mascarpone cheese until completely smooth

  • Cut enough strawberries in half to arrange, cut side out and place against the ring or tin

  • Chop the rest and add to the mascarpone and milk mix

  • Add the lemon juice and combine thoroughly

  • Spoon into the ring and cover the strawberries. Spread out nice and smoothly.

  • Chill for 4 hours, minimum

  • Once chilled, place the other shortbread disc on top and press down lightly

  • Lift out carefully and dust heavily with icing sugar

  • Serve

Cream filled strawberry bites

Makes about 24


24 large strawberries50g dark chcolate, melted and cooled100g cream cheese100g mascaprone100mldoible cream, whipped1/2 tsp vanila extract


  • Using a small sharp knife, cut a thin slice off the strawberry at the stalk end, then scoop some of the strawberry flesh out of the centre

  • Whisk together the cream cheese, mascarpone and whipped cream

  • Divide the mix into two halves

  • Add vanilla extract to one half and fold the melted chocolate into the other

  • Spoon the two fillings into separate small piping bags, then place both small bags into a large piping bag fitted with a large star nozzle

  • Pipe the filling in the strawberries

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