Method
Hull the strawberries. Discard the cores and place 400g of the fruit into a food processor. Add the icing sugar, the juice from the lemon and the Fraise liqueur (A French liqueur produced from strawberries.) Whiz to a purée. Fine dice the remaining strawberries and sprinkle with the caster sugar. Whip the cream until soft peeks are formed, but not fully stiffened. Gently fold in the Greek yoghurt, then continue whisking until it thickens. Slowly fold in the strawberry purée. Add the diced strawberries and stir in. Pour into serving dishes and refrigerate for at least an hour. Garnish with fresh mint and serve with shortbread fingers. A splash of whiskey may be used in place of the liqueur.