STRAWBERRY SHORTCAKE

Serves 6

450 - 700 g (1 - 1 1/2 lb) strawberries

225 g (8 oz) plain flour

15 ml (3 level tsp) baking powder

1.25ml (1/4 level tsp) salt 50 g (2 oz) caster sugar

125 g (4 oz) English butter

225 ml (7 1/2 fl oz) milk

150 ml (5 fl oz) fresh double cream

icing sugar

1.  Reserve six whole strawberries and mash the rest (with a little sugar if liked) in a bowl. Leave to stand for 1 hour.

2. Grease two 20 cm (8 inch) sandwich tins.

3. Sift the flour, baking powder and salt into a bowl. Stir in the caster sugar and rub in 75 g (3 oz) butter to give a coarse oatmeal consistency. Stir in the milk and mix until just blended.

4.  Divide the dough between the two tins, spread level then dot with the remaining butter.

5.  Bake in the oven at 230°C (450°F) mark 8 for about 1 2 minutes, until well risen, golden and firm to the touch. Turn out and cool on

a cake rack.

6. Whip the fresh cream until stiff. Place one shortcake upside down on a serving plate; cover with a thick layer of whipped fresh cream then the crushed strawberries. Top with the other layer of shortcake, the right side up.

7. Dust top with icing sugar and then pipe six rosettes with remaining whipped fresh cream and decorate each with a strawberry.