Strawberry Shortcakes

Preheat the oven to 220°C, (fan 200°C, gas mark 7).   

Place the flour, salt, baking powder and 50g of the sugar into a bowl, add the cubed butter and rub together using your fingers until you get a breadcrumb like texture.

Whisk together the whole egg and the cream and add to the flour mixture a little at a time mixing with a fork until the dough comes together. You might not need all the egg mixture.

Turn the dough out onto a lightly floured surface and gently roll out to a thickness of 2-3cm. Cut out discs using a 6-7cm cutter, re-working the dough to get as many discs as possible.

Place the discs onto a baking tray and brush the tops with the lightly whisked egg white then sprinkle with the reminder of the caster sugar.

Bake in the oven for 10-15 minutes until golden brown, then place on a wire rack to cool slightly.

To serve take half of the strawberries and crush them with the sugar using a fork, then slice the remaining strawberries and whip the cream.

Whilst still warm split the shortcakes in half and spoon on some of the crushed strawberries and sliced strawberries. Place the other halves on top and finish with a dollop of whipped cream.