Strawberry shortcake

unsalted butter , for greasing

270 g plain flour , plus extra for dusting

1 tablespoon baking powder

55 ml double cream , plus extra for brushing

450 g ripe strawberries , sliced

2 tablespoons caster sugar

1 tablespoon icing sugar

1 tablespoon vanilla extract

Method

1. Preheat the oven to 220ºC/gas 7. Lightly grease a baking sheet with butter.
2. Sift the flour, baking powder and a pinch of sea salt into a bowl. Add 300ml of the cream and mix into a dough.
3. Gently knead on a lightly floured surface, then pat into a 25cm round, about 7mm thick.
4. Cut out 4 rounds with a lightly floured 7.5cm to 8cm cutter and place on the baking sheet. Gather scraps of dough and pat out again. Cut out another 2 rounds.
5. Brush the tops of the shortcakes with cream and bake for 15 to 20 minutes, or until golden. Transfer to a rack to cool.
6. Slice the strawberries and place in a bowl with the caster and icing sugars and vanilla extract, stirring to combine or gently mashing.
7. Beat the remaining cream in a bowl until it’s just holding soft peaks.
8. Split the shortcakes in half and dollop with the whipped cream, then add some of the strawberry mixture and sandwich together. Serve with any remaining cream and strawberries.

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