- 4 punnet strawberries, hulled and halved
- 1/4 cup (55g) caster sugar, plus 2 tbsp, to sprinkle
- 4 cup (1l) cream
- 4 cup (600g) plain flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 125 gram unsalted butter, cut into cubes
- 1 egg yolk, mixed with 1 tsp water
- 1Preheat oven to 200°C (180°C fan). Line 2 baking sheets with baking paper.
- 2Place strawberries and sugar in a bowl, toss well to combine, then set aside. Whip 2 cups of the cream to form soft peaks, then refrigerate until needed.
- 3To make shortcakes, place flour, baking powder and salt in a processor and pulse until well combined. Add butter and pulse until mixture resembles small pebbles. Transfer to a bowl, add remaining 2 cups cream and mix well with a fork until smooth. If mixture is too dry, add a few more tablespoons of cream or milk. Turn out onto a floured work surface and roll into a 2cm-thick square.
- 4Use a 7-8cm diameter cookie cutter to cut circles from dough. Place circles 5cm apart on prepared baking sheets and brush with egg yolk mixture. Sprinkle with extra caster sugar and bake until cooked through, puffed, and browned at the edges, about 12 mins. Cool on wire racks.
- 5To serve, split shortcakes in half, place bottoms in shallow bowls, spoon over whipped cream, then strawberries with their juices. Replace tops. Serve remaining cream and strawberries alongside.
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