The perfect combination of strawberries and cream, with the tangy addition of good-quality yoghurt.
500g strawberries, hulled
3 tbsp icing sugar, or to taste
250ml thickened cream
250ml Greek yoghurt
8 coconut macaroons, crumbled
In a food processor, blitz half the strawberries with icing sugar to make a puree.
Slice the remaining strawberries and set aside.
Whip cream until stiff peaks form. Add yoghurt and beat until thick.
Fold in strawberry puree and sliced strawberries.
Pour into serving glasses and refrigerate for one hour.
Sprinkle with crumbled macaroons before serving.