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Preparation Time: 15 minutes
Cooking time: 12 minutes
Serves: 6

If served as six portions, provides 631 cals, 64g fat (of which 24g saturates), 23g sugar and 0.9g salt per portion.

Ingredients

- 2 tbsp icing sugar
- 300ml (10fl oz) double cream, lightly whipped to soft peak
- 3 tbsp strawberry jam
- 450g (1lb) fresh strawberries, hulled and ½ thickly sliced
- 275g (10oz) self-raising flour
- 1½ tsp baking powder
- 1 pinch of salt
- 75g (3oz) unsalted butter, cubed and chilled
- 50g (1¾oz) caster sugar
- 1 medium egg, beaten
- 2 drops of vanilla extract
- 5 - 6 tbsp (75ml - 90ml) milk
- Handful of flaked almonds, optional

Method

1. Pre-heat the oven to 230°C/Fan 210°C/Gas Mark 8.

2. In a bowl add 1 tbsp icing sugar, double cream and strawberry jam, lightly mix, cover and store in the fridge.

3. Add the sliced strawberries into a bowl and evenly coat with remaining icing sugar, cover and store in the fridge.

4. In a large bowl, add the flour, baking powder, and salt, mix together. Add the butter and rub in roughly, then stir in the sugar. Make a well and add the egg, vanilla extract and stir in ¾ of the milk to form a soft dough. Add more milk if needed, but there should be roughly 2 tbsp remaining.

5. Turn onto a lightly floured surface and knead gently. Roll out evenly to 1cm (½in), and move carefully onto the lined baking tray. Glaze with remaining milk mixture.

6. Bake in the oven for 12 minutes; it should be well risen and golden brown.

7. Remove from the oven and cover with a clean tea towel and leave to cool on tray for 10 minutes.

8. Using a serrated knife, cut the shortcake in half horizontally. Add ¾ of the strawberry cream on the base, add the sliced strawberries on top. Place a smaller amount of cream on top, and garnish with flaked almonds if desired.