Iced strawberry meringue cake
First, make the strawberry sauce. Whizz the strawberries with the lemon juice and the icing sugar, then pour through a sieve into a bowl and discard the seeds. Crumble the meringue into the cream and swirl through the sauce.
Line a 23cm (9in) springform cake tin with cling film, then pour the mixture into the lined tin. Completely cover in cling film and freeze overnight.
Remove from the freezer for three minutes before serving.