Strawberry Shortcake Ingredients (available in the Farm Shop)
100g (3½ oz) cold butter
350g (12 oz) self raising
100g (3½ oz) caster sugar
100ml (3½ fl. oz) milk
1tsp vanilla extract
Juice of ½ lemon
250ml (8 fl. oz) whipping
1 tbsp icing sugar
250g (9 oz) strawberries
3 tbsp strawberry jam
Rub the butter into the flour until it resembles breadcrumbs and stir in caster sugar. Stir in the beaten egg, half the vanilla, the lemon juice, all but 1 tbsp of the warmed milk and then use your hands to make a dough.
Roll out lightly on a floured surface to about 2cm (¾in.) thick. Cut out 8 rounds. Glaze just the tops with milk, transfer to a lightly floured baking tray
and bake at 220°C/gas mark 7 for 10-12 minutes until risen and golden – if they sound hollow when you tap the base they are cooked. Cool on a wire
Whip cream to stiff peak stage with the remaining vanilla and icing sugar. Cut each shortcake in half spread jam over each half. Top with the vanilla cream
and finish with the sliced strawberries.