In a cup, add the gelatin and tablespoon of water and heat in the microwave for 10 - 15 seconds until dissolved. Give it a stir and set aside.

Puree the washed strawberries and place in a mixing bowl and add the dissolved gelatin. Give it a good stir. Taste the strawberry mixture and add as much powdered sugar as you wish. I only added 1 ½ tablespoons as my strawberries were already sweet.

Whip up the cream until semi stiff. Do not over whip as it will be too stiff. Then add the cream to the strawberry mix and gently combine so you don't knock out the air.

Transfer the mousse in to a container and cover with plastic wrap. Refrigerate for about 4 hours or until firm.

Set the oven to 160 C / 310 F /gas 2 and line a cookie sheet with Parchment Paper.

Place all the ingredients together in a food processor and mix until the mixture forms a dough (you can also mix by hand with a wooden spoon in a bowl using soft butter).

Place the dough mixture on a flour dusted work surface and roll out to ⅛ inch thickness. Use a cookie cutter and cut out shapes then place on the baking tray.

Use a fork and prick the surface of the shortbread like in the photo.

Sprinkle the surface with caster sugar and bake for 20 - 25 minutes until slightly firm and pale in colour. The shortbread should not go brown.

Remove from the oven and allow to cool for 10 minutes in the baking tin, then carefully transfer (use a slicer or palette knife as they might break) to a cooling rack and allow to cool completely. The shortbread will become crunchy once it has completely cooled.

Once the mousse has firmed in the fridge, transfer to a piping bag and pipe the mousse over half of the cookies. Place the other half of the cookies on top of the mousse, making a sandwich. Serve or return to the fridge until ready.