INGREDIENTS

Yields  8

• 2 cups plain flour
• 1 tablespoon baking powder
• 1/4 cup caster sugar
• 125g unsalted butter, chilled, chopped
• 1 egg
• 2/3 cup pure cream
• 1/2 x 300ml tub double cream
• 250g strawberries, hulled, sliced
• Icing sugar mixture, for dusting

Directions for the Strawberry shortcake 2

1. Step 1Preheat oven to 200°C/180°C fan-forced. Grease and line base of a 6cm-deep, 20cm (base) round cake pan with baking paper.
2. Step 2Sift flour and baking powder into a large bowl. Add sugar. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Whisk egg and pure cream in a jug. Add egg mixture to flour mixture. Mix with a flat-bladed knife until a soft dough forms.
3. Step 3Place dough in prepared pan. Using fingertips, press evenly over base of pan. Bake for 15 to 20 minutes or until golden. Cool in pan for 5 minutes. Turn out onto a wire rack to cool.
4. Step 4Using a serrated knife, cut shortcake in half crossways. Spread double cream over cut-side of base. Top with strawberries. Sandwich with shortcake top. Dust with icing sugar. Serve.

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