Hull and half a punnet of strawberries, reserve a third of the best berries and place the rest in a food processor and blitz with lemon juice and icing sugar to make a puree.
Place the reserved strawberries in a bowl and sprinkle with caster sugar and a small dash of rose wine or a nice liquor and leave to macerate.
In a large bowl, or food processor, whip double cream until it forms soft peaks then add the same amount of greek yogurt and beat until it thickens.
Scoop the cream / yogurt mixture into glasses with the occasion scoop of the strawberry puree forming uneven layers.
Refrigerate for an hour or so to set.
Decorate the top with the macerated strawberries and serve.
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