250g strawberries, hulled, finely chopped plus a few for decoration
Preheat oven to 200°C, 180°C fan, Gas mark 6. Grease a baking tray.
Place the flour, cornflour, Stork, caster sugar and vanilla essence into a food processor and blitz until a dough just forms. Turn out onto a floured surface and roll out thinly. Using a 7.5cm cutter cut out 12 shortbread biscuits and using a palette knife (biscuits are quite fragile) carefully place on the baking sheet and bake for 8-10 minutes or until biscuits are just tinged golden brown. Leave to cool.
Line a 20cm x 30cm swiss roll tin with a sheet of clingfilm so that it overlaps the sides.
In a bowl gently blend the mascarpone with the caster sugar. In another bowl whip the Elmlea Double until it holds its shape. Fold the mascarpone and Elmlea together then stir through the strawberries and pour into the swiss roll tin. Level the surface and leave to freeze.
Remove the strawberry ice cream from the freezer and leave to soften for 15 minutes or so. Using the same size biscuit cutter cut out rounds of ice cream. Sandwich between 2 biscuits, dust with icing sugar and decorate with a strawberry.