250 g (8 oz) strawberries
8 digestive biscuits
4 teaspoons strawberry jam
250 g (8 oz) cream cheese
2 teaspoons icing sugar
Icing sugar, to decorate

Hull and slice the strawberries, reserving 4 for decoration.
Fan the 4 reserved strawberries.
Spread a digestive biscuit with 1 teaspoon of the strawberry jam.
Beat the cream cheese to soften and stir in the icing sugar, then spread one-quarter of it over the biscuit.
Lay a few strawberry slices on top of the cream cheese, then top with a second biscuit.
Lay a fanned strawberry on top and dust with icing sugar.
Repeat to make 3 more shortcakes.
Chill for at least 1 hour before serving.