This lovely summery dessert would work just as well with other seasonal soft fruits. Try raspberries, blackberries or stewed gooseberries.
4kg/9lb strawberries
750g/1lb 10oz icing sugar
400g/14oz caster sugar
2 litres/3½ pints double cream
3 litres/3½ pints plain yoghurt
Place a third of the strawberries in a food processor with the icing sugar and blend to make a purée. You may have to do this in batches.
Chop the remaining fruit and place in a large bowl, sprinkle over the caster sugar and set aside.
Whip the cream in a very large bowl until soft peaks have formed then stir in the yoghurt, chopped strawberries and the purée.
Spoon into large bowls and refrigerate until ready to serve.
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