Strawberry and shortbread ice cream

Preheat oven to 180 °C and grease a shallow 18 cm cake tin with butter.
Mix the flour and sugar together in a bowl and rub in the butter.
Knead until you have a smooth dough.
Press the dough into the prepared tin, prick with a fork and bake for 20 to 25 minutes.
Cool for 5 minutes in the tin and turn out.
Cut half the shortbread into fingers and chop the rest coarsely.
Chop most of the strawberries coarsely.
Process half the chopped strawberries until smooth.
Whip the cream and icing sugar together until stiff and fold in the strawberry purée, chopped strawberries and chopped shortbread.
Freeze and serve with shortbread fingers and the remaining strawberries.