Strawberry Shortcake Recipe

Makes 8-10 slices

2 2/3 cups self-rising flour

2. 1 1/2 tablespoons baking powder

1/4 teaspoon salt

3 tablespoons or 2/3 chilled, cut unsalted butter

1/2 cup superfine sugar

1 cup buttermilk

Granulated sugar

Filling:

1 cup heavy cream

2 tablespoons powdered sugar

1/2 tablespoon vanilla extract

1 pound strawberries

1. Preheat the oven to 375 Fahrenheit degree. Grease and flour a baking sheet. Sift the flour, baking powder and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

2. Combine 5 tablespoons of the superfine sugar and the buttermilk in a bowl then add this to the flour mixture. Mix to form a smooth dough, but do not overwork at this stage. Turn the dough onto a lightly larger than the other. Roll out each ball of dough to form a round about 1 inch thick.

3.Place the dough round on the prepared baking sheet. Brush off any excess flour. Brush the tops with buttermilk and sprinkle with granulated sugar. Bake in the oven for 20-25 minutes or until golden brown. Transfer to a wire rack and leave to cool completely.

4. Filling: Whip the cream in a bowl until soft peaks form, then whisk in the powdered sugar and vanilla extract, mixing well. Set aside. Put the strawberries in a saucepan with 2 tablespoons of water and the remaining 3 tablespoons of caster sugar and heat gently for 2-3 minutes to soften the fruit. Remove the pan from the heat.

6. Spoon the whipped cream onto the larger of the cooled shortcake rounds and spoon over the warm strawberries and juice. Top with the second shortcake round and serve immediately.

7. Enjoy!

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