250g cream cheese, softened
280g jar of lemon butter
200g Butternut Snap biscuits
250g fresh strawberries, halved
Line 10 holes of a muffin tray with paper shells. Place a buttersnap biscuit, flat-side up, into each.
In a large bowl, using an electric beater, beat cream cheese and lemon butter until smooth and velvety. Spoon the mixture evenly across the 10 biscuits.
Freeze for at least 3 to 4 hours. To serve, remove the paper shell and garnish each with strawberries.