Prepare the Strawberries: First, wash your strawberries and pat them completely dry with a paper towel. This is an important step to ensure the filling doesn't become watery. Slice the green leafy tops off each strawberry, creating a flat surface. Then, use a small paring knife or a melon baller to carefully hollow out a cavity in the centre of each strawberry. Be gentle to avoid piercing through the sides. Slice a tiny sliver off the bottom of each strawberry so they can stand upright on your serving platter.

Make the Biscuit Crumb: Place the digestive biscuits in a sealed plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, you can pulse them in a food processor. Transfer the crumbs to a small bowl, pour over the melted butter, and mix with a fork until all the crumbs are lightly coated. Set aside.

Whip the Cream Cheese: In a large bowl, using a hand mixer or stand mixer fitted with the whisk attachment, beat the softened cream cheese on medium speed for about 1-2 minutes until it's completely smooth and free of lumps.

Add Flavourings: Add the sifted icing sugar, vanilla extract, and a pinch of salt to the cream cheese. Beat again on low speed until just combined, then increase to medium and beat for another minute until fluffy. Scrape down the sides of the bowl.

Whip the Double Cream: In a separate, chilled bowl, whip the cold double cream until it forms stiff peaks. A good way to check is to lift the whisk out of the cream – the peak should hold its shape without flopping over. For a more detailed guide on whipping cream, BBC Good Food has an excellent tutorial.

Combine the Filling: Gently fold about a third of the whipped cream into the cream cheese mixture using a spatula to lighten it. Then, add the remaining whipped cream and fold until the mixture is uniform in colour and texture. Try not to overmix, as this can deflate the cream. I find a gentle figure-of-eight motion works best for me here.

Fill the Strawberries: Transfer the cheesecake filling to a piping bag fitted with a star tip (like a Wilton 1M). Carefully pipe the filling into each hollowed-out strawberry, creating a generous swirl on top. If you don't have a piping bag, you can use two small teaspoons to fill them.

Garnish and Chill: Sprinkle the buttery biscuit crumbs over the top of the cheesecake filling. Arrange the finished strawberries on your serving plate or tray. For the best flavour and texture, chill them in the refrigerator for at least 15-20 minutes before serving. This allows the filling to firm up slightly.