Method

1. Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball.

2. Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar.

3. Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.)

4. Meanwhile, make the filling. Place the strawberries, port and sugar into a pan and heat gently until the sugar dissolves, stirring and mashing the strawberries into a chunky salsa. Allow to cool.

5. Fold together the whipped double cream, yoghurt and whipped egg white.

6. Fold in the strawberry salsa, leaving swirls.

7. Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream.

8. Place one whole strawberry on top of each dollop and serve.