STEP 1:

Add Del Monte Frozen British Strawberries to a large saucepan along with the lemon juice, caster sugar. Cover the saucepan with a lid and place over a low-medium heat for about 10 minutes and allow the strawberries to thaw and eventually begin to simmer. Lower the heat and simmer the strawberries for a further 5 minutes, or until they are soft, then remove the saucepan from the heat and set aside to cool to room temperature.

STEP 2:

In a large bowl, whisk the cream with the caster sugar and vanilla extract until soft peaks form, then gently fold through the mascarpone.

STEP 3:

When the strawberries have cooled to room temperature, blitz in a high-speed blender until you have a smooth coulis.

STEP 4:

Pour about 1cm of strawberry coulis into the base of a 25cm x 25cm dish, then lay the trifle sponges across the top, pushing them down into the coulis a little. Cover with more coulis and spoon over the whipped vanilla cream. Top with a layer of sliced strawberries and repeat the process once more to fill the dish.

STEP 5:

Cover and transfer to the fridge for at least 2 hours or, ideally, overnight for the sponge fingers to soften and soak up the coulis.

STEP 6:

Remove from the fridge about 20 minutes before serving