Add half the strawberries to a heavy-based saucepan and crush a little using a potato masher.
Add the remaining strawberries, sugar and lemon juice, gently heat until the sugar has dissolved
Bring to the boil and cook for 10-15 mins or until the jam has reached 102 degrees c, or until it has reached setting point.
Turn off the heat and leave for 10 mins. Once cooled pour into sterilised jars.
Shortbread Biscuits
Add the butter and sugar to a bowl, mix together until combined then add the flour and salt.
Once the mixture resembles breadcrumbs add to a work surface and knead together gently until it turns into dough.
Wrap the dough in cling film, chill on the fridge for min 30 mins.
Remove from the fridge, dust the work surface with flour and roll the dough until 3mm thick. Use a cookie cutter to stamp out the biscuits. Add to a lined baking tray.
Use a fork to prick holes in the tops of the biscuits, bake @180c 10 mins.
Assemble
To make Strawberry Shortbread S’mores layer chocolate then a marshmallow on top of half the biscuits. Grill in the oven for 4-5 mins.
Add sliced strawberries and a tbsp of strawberry jam, then top with a shortbread biscuit. Squeeze together and enjoy.
