Lemon and Strawberry Hearts

Perhaps these little treats are too summery for this time of year, but they're so dinky and light I can't resist knocking up a batch whenever I have some cream that needs using up. Cream usually needs to be used within three days, and if I have no use for it (or in this case - I'm sick of drizzling it over mince pies) I whip it, and stir in lemon juice/zest and some icing sugar. The lemon helps preserve the cream, meaning that you can enjoy it for a few days more. I use it to sandwich puff pastry hearts that I've cut from a ready rolled sheet (and then drizzled with chocolate). Throw in a few sliced strawberries and you have the perfect little dessert.