Preheat oven to 160C.

Cream the butter and sugar together either by hand or by using a mixer.

Gradually add in the flour until the mixture resembles fine breadcrumbs, then knead the breadcrumb mixture into a smooth soft dough.

Roll the dough into a sausage shape, wrap it in cling film and store it in the fridge until hard.

Slice the dough into 1cm slices, place on a baking tray and cook for 30 minutes until golden brown, remove and allow to cool, then put the shortbread into a bag and crush it up into biscuit crumbs.

Mix the crumbs with 2 tbsp. of whisky and mould into the bottom of a greased cheesecake tin and place in the fridge for 1 hour.

Keep 2 – 3 of the strawberries for decorating, but otherwise cut the rest of the strawberries into quarters.

Mix the cream cheese and sugar together either by hand or by using a mixer.

In a separate bowl beat the cream together with the remaining whisky until the mixture forms stiff peaks.

Gradually fold the cream cheese and sugar mixture into the cream until well combined, and then fold in the quartered strawberries.

Spoon the mixture on top of the biscuit base and refrigerate overnight, or at least 4 hours if you can’t wait that long!

Before serving remove from the fridge and decorate with the remaining strawberries.