2 cups self-raising flour
2 tbs caster sugar
1/2 tsp salt
4 tbs butter, softened
1/4 cup cream, plus 1 cup extra, whipped for serving
2 punnets of strawberries
1 preheat oven to 180c. sift the flour, sugar and salt together.
2 cut the butter into small cubes then add to the flour mixture. with your fingertips rub the mixture until it resembles breadcrumbs.
3 pour in the cream and mix gently with your hands until a soft dough forms. rest for 5 minutes.
4 on a floured surface, roll the dough to a thickness of 1 cm. cut into 6cm rounds and transfer to a lined baking sheet. gather the offcuts and repeat.
5 bake for 10 minutes or until golden. cool slightly then split. spread the bottom with a little strawberry jam. stack with sliced strawberries then cream and top with the shortcake. dust liberally with icing sugar and serve immediately.