Strawberry Shortcake Recipe

175 g/6 oz self-raising (self-rising) flour
5 ml/1 tsp baking powder
30 ml/2 tbsp icing (confectioners) sugar

75g/3 oz butter, diced
120 ml/4 fl oz milk
350 g/12 oz strawberries, hulled
30 ml/2 tbsp caster (superfine) sugar

300 ml double (heavy) cream
A few drops of vanilla essence (extract)

Method:

Sift the flour, baking powder and icing sugar into a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the milk to form a soft, slightly sticky dough. Knead gently on a lightly floured surface. Shape into a round and press gently into a greased 18 cm/7 in round cake tin (pan). Bake in a preheated oven at 230°C/450°F/gas mark 8 for about 15 minutes until well risen and golden brown. Turn out on to a wire rack to cool.

Split horizontally. Slice half the strawberries and sprinkle with half the sugar. Whip the cream with a few drops of vanilla essence and the remaining sugar until softly peaking. Sandwich the shortcake halves together with half the cream and the sliced strawberries. Spread the remaining cream on top and decorate with the whole strawberries.