1. Turn an 8 inch loose bottomed cake tin upside down and sit it into the flan case. Press down to stamp out a circle. Grease the sides of the cake tin with oil and line with parchment paper. With a long, sharp knife, carefully slice the disc in half horizontally, giving two thin layers. Drizzle the orange juice evenly over each one. Set aside the best- looking disc for the top and sit the other one in the bottom of the tin.

2. Hull the strawberries and taking 250g (about 8) of the largest ones, cut them in half down their length. Arrange them all around the inside edge of the cake tin, pointed ends up and cut sides facing out. Roughly chop a further 250g of strawberries and set aside.

3. To make the filling, snap the white chocolate into a small heatproof bowl, add 50ml of cream and melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, stir until smooth and leave to cool to body temperature.

4. Beat the mascarpone in a large bowl for a minute to loosen. Sift in the icing sugar and beat in along with the vanilla seeds. Whisk the remaining 250ml of cream in another bowl until just stiff. Beat the cooled chocolate into the mascarpone, then fold in the whipped cream and chopped strawberries.

5. Spoon the filling into the cake tin, spreading it level. Place the remaining cake disc on top, best side up. Cover with cling film and chill for at least 3 hours until firm. This can be prepared up to 24 hours in advance.

6. When ready to serve, carefully remove the gateau from the tin and sit on a serving platter or cake stand. If liked, lay a doiley on top, dust the icing sugar over and then carefully remove the doiley to reveal a pretty pattern. Alternatively, simple dust the icing sugar evenly over. Arrange 50g of the remaining strawberries, halved if large, on top with the mixed berries and mint sprigs to decorate. Cut into wedges and serve with strawberry puree.

1. Homemade Keeling’s Strawberry Puree

   Makes 250ml

   The remaining 250g of Keeling’s strawberries from above
   2-3 tsp sifted icing sugar, optional
   squeeze of lime juice, optional

   Place the hulled strawberries in a food processor or liquidiser and blend until completely smooth. Pass through a sieve into a bowl. If you like, add icing sugar a teaspoon at a time to give your preferred sweetness or add lime juice for a bit of bite. This is ready to serve but will keep for 2-3 days, covered in the fridge.