Add the strawberries and lemon juice to a food processor and pulse until they are blended - it's up to you how smooth you want them, but I like it so they still have some chunks to add texture. Set to one side.

Add the cream cheese to a large mixing bowl and beat with an electric whisk for around 30 seconds until smooth.

Add the condensed milk and vanilla extract and beat together with the whisk for around 1 minute until combined.

Pour in the double cream and beat with the whisk for around 5 minutes until it starts to form soft peaks. Once this happens stop whisking - you don't want to over-whisk the mixture.

Pour half of the ice-cream mixture into a 24cm square baking tin. Dollop half the blended strawberries randomly on top and crumble over half of the gluten free shortbread. Use a knife to swirl the strawberries and biscuit into the mixture so it creates a ripple.

Pour the rest of the mixture on top and repeat with the remaining strawberries and biscuits. Once swirled, smooth out the top and freeze for around 5 hours until set.