Prep time: 15–20 minutes
1 tablespoon icing sugar
a squeeze of lemon juice
500g strawberries, hulled and quartered
Purée the raspberries into a large bowl by working them through a fine sieve with a wooden spoon. This will remove all the seeds from your sauce. Stir the sugar and lemon juice into the raspberry purée, then pour it over the strawberries. Leave to stand until you want to serve.