Strawberry scone trifle

In a small saucepan, heat the caster sugar (2 tbsp) with 3 tablespoons of water and simmer until syrupy. Add the thyme (2 sprigs), remove from the heat and set aside.

Take 500g of the King strawberries (500 g) and halve them. Place in a bowl and cover with the M&S Remarksable Value lemon (1) and syrup. Stir to combine and set aside to steep for 5 minutes.

Whip the whipping cream (300 ml) with the icing sugar (2 tbsp) until soft peaks form. Spread the halves of scones (8) with the strawberry conserve (170 g) and place a layer at the bottom of your trifle dish. Scatter over some of the syrupy strawberries then spoon over a layer of custard (400 g) followed by a layer of cream. Repeat the layers before finishing with the remaining fresh King strawberries (200 g) and crumbling over the mini shortbread fingers (as needed) to serve. Spoon over any leftover strawberry syrup just before serving.