• Line 6 x 1 cup muffin patties with cling wrap with an overhang, to help remove the shortcakes when ready to serve.
• Combine the crushed biscuits and butter, and press firmly into the base of the lined patties. Refrigerate until required.
• In a bowl mix the mascarpone and honey until smooth. Cut any large strawberries in half.
• To serve, remove the shortcakes from the muffin pattie and remove the cling wrap. Place 2 tbs of the mascarpone mixture onto each base, top with a few strawberries and brush with the jam.

For a tempting twist:

• Puree a 300g box of frozen, thawed raspberries with 3 tbs caster sugar to make a sauce, and drizzle over the top of the shortcakes instead of using the jam.