In a plastic bag using a rolling pin or bottle crush the digestive biscuits
and then transfer the crumbs to a bowl.
Pour the melted butter over the crumbs.
Mix the crumbs and butter thoroughly until
the crumbs are completely coated.
Line the bottom of a cake tin or tart tin with the crumb and butter mixture.
Chill in the fridge for an hour to set firmly.
Place the cream cheese, icing sugar and the vanilla in a bowl,
then beat with an electric mixer until smooth.
Pour in the double cream and continue beating until
the mixture is completely combined.
Spoon the cream mixture onto the biscuit base,
making sure that there are no air bubbles.
Leave to set in the fridge overnight.
Cut the strawberries lengthways in slices and place on top of the cake.
Allow the cake to return to room temperature before serving.
What delicious items have you baked or cooked lately? I'm always look for a new recipe to try.