This dessert is ridiculously easy and ridiculously good.
250 gmstrawberries, hulled, coarsely chopped, plus extra, sliced, to serve20 mlGrand Marnier70 gmpure icing sugar, sieved400 gmcrème fraîche200 gmthickened cream1 tspvanilla bean pasteTo serve:shop-bought shortbread or meringue, crushed
Pulse strawberries, Grand Marnier and 2 tbsp icing sugar in a food processor to a rough purée and set aside.
Whisk crème fraîche, cream, vanilla and remaining icing sugar in an electric mixer until soft peaks form (2-3 minutes), then fold in half the strawberry purée to combine, divide among 4 serving bowls and refrigerate until required. Just before serving, top with sliced strawberries and crushed shortbread, then drizzle with remaining strawberry purée.