20-25 big strawberries
250 ml Orley Whip
½ of a 379 g tin condensed milk
zest and juice of 1 lime
juice of 1 lemon
Take a very sharp pairing knife and hull the strawberries and hollow them out even bigger. Be careful not to cut through the bottoms.
Keep the strawberries in the fridge and mash up the hollowed out bits. Mix the condense milk, juices and zest as well as the strawberries. Whip the Orley whip until it forms stiff peaks and fold into the condensed milk mixture.
Allow to set for a while. Spoon into a piping bag and fill the strawberries. Place the tops of the strawberries back on and serve.