Prepare the biscuit base: Place the digestive biscuits into a sturdy resealable bag and crush them with a rolling pin until you have a mixture of fine crumbs and small pebbly bits. You want a texture that feels slightly coarse between your fingers. Transfer the crumbs to a small bowl and pour in the melted butter. Stir with a fork until every crumb looks damp and the mixture clumps together when pressed. The colour will deepen to a warm golden brown.

Divide the crumb layer: Spoon the buttery biscuit mixture evenly into four serving glasses or small bowls. Press each portion down firmly with the back of a spoon so you have a compact, even base. You should hear a soft, satisfying crunch as you press. Set the glasses aside.

Whip the creamy filling: In a large mixing bowl, beat the softened cream cheese with an electric whisk until it is smooth and fluffy, with no lumps remaining. This should take about a minute. The mixture will look pale and airy. Add the icing sugar and vanilla extract, then whisk again until fully combined. The aroma of vanilla will fill your kitchen.

Fold in the double cream: Pour the double cream into the cream cheese mixture. Fold gently with a spatula until the cream is fully incorporated and the mixture is thick, silky, and holds soft peaks. When you lift the spatula, the cream should cling to it without sliding off. Be careful not to overmix, or it may become grainy.

Layer the strawberries and cream: Place a layer of sliced strawberries over the biscuit base in each glass. Spoon a generous dollop of the creamy mixture on top, spreading it gently to the edges. The cream will look smooth and glossy against the red fruit. Repeat with another layer of strawberries and another of cream, finishing with a final layer of strawberries on top. The layers should be visible through the glass, creating a pretty striped effect.

Chill and garnish: Place the dessert cups in the fridge for at least 30 minutes to allow the flavours to settle and the cream to firm up slightly. Just before serving, garnish each cup with a fresh mint leaf and a sprinkle of grated white chocolate, if using. The bright green mint against the red strawberries and white cream makes a stunning presentation.