1lb Strawberries  – 2oz Sugar

8oz plain flour – 4 teaspoons  Baking powder

1/2 teaspoon salt  – 3oz butter

4 fluid oz milk – 1/2 pint double cream

Method   Gas Mark 7 Electric 220

Set aside enough Strawberries to decorate the top of the shortcake, slice the remainder and sprinkle with some of the sugar and leave for 1 hour

Sift the flour, baking powder and salt, stir in the remaining sugar, rub 2oz butter until crumbly bind to a dough with the milk.

Knead the dough very lightly until smooth and cut in half.

Roll into  1″ round diameter, place one round into a flat baking tray.

Melt the remaining butter and brush over the surface of the shortcake which is on the baking tray.  Carefully place the second round on top of it, bake for 12 mins or until golden, leave to cool, while the shortcake is still warm gently split the layers lightly whip the cream and spread 3/4 over the bottom layer of the shortbread,  arrange the slice fruit over the cream and top with the second layer of shortbread, spread the remaining cream over the top layer and decorate with the whole strawberries.

Serve warm or chilled.

You can substitute the strawberries for any other available fruit blackberries, raspberries, blueberries, peaches, pineapples etc, a mixed fruit shortcake is also delicious and can be a beautiful centre piece.