Ingredients

325g plain flour
1/2 teaspoon salt
1 level tablespoon baking powder
5 tablespoons caster sugar
125g unsalted butter
1 egg
125ml double cream
1 egg white

Filling

300g strawberries
1 tablespoon icing sugar
250ml double cream
1 lime, zest and juice
A splash of Grand Marnier (optional)

1. Sift the flour, baking powder and salt into a bowl. Add three tablespoons of caster sugar and stir well.

2. Grate in the well chilled butter. Mix together gently, ensuring the butter is evenly distributed throughout the flour.

3. Add the egg and 125ml of the cream. Mix to make a dough. Just push the ingredients together, don't over work the mixture, it should be a pliable soft dough.

4. Roll out the dough on a heavily floured work top, to a thickness of approximately 2cm. Cut out discs using a 6.5cm cutter; aim for at least eight discs.

5. Place onto a non stick baking tray. Brush the pastry with beaten egg white. Sprinkle with the remaining caster sugar. Cover and chill in the fridge for at least an hour.

6. Place in to a pre-heated oven, gas 7, 220c, and cook for 10 to 15 minutes until golden brown.

7. Make the filling. Pour the 250ml cream into a mixing bowl. Add the icing sugar. Whisk together until thick, add the zest and lime juice and the Grand Marnier if you wish.

8. When baked remove the shortcakes from the oven. Remove from the tray onto a cooling rack. Chop the strawberries and add to the cream.

9. Carefully split the cooled shortcakes. Generously spoon on the whipped cream and strawberries onto the bottom of the shortcake. Top with the other half of the shortcake.