Strawberry cream shortcake

Ingredients

1 cup	Self raising flour
⅓ cup	Flour
½ cup	Icing sugar
1 tsp	Vanilla essence/extract
150 g	Butter
2 Tbsp	Raw sugar
1 to serve	Whipped cream (Main)
6 to serve	Strawberries (Main)

Directions

1. Heat oven to 180 degC. Grease a 20cm springform cake tin and line the base with nonstick baking paper. Place flours, icing sugar, vanilla and butter in the bowl of a food processor.
2. Process just until the mixture comes together. Turn out onto a lightly floured work surface and lightly knead, then press mixture into the base of the cake tin.
3. Brush the surface of the mixture lightly with cold water and sprinkle with raw sugar. Score eight wedges in the surface. Bake for 25 minutes or until light golden brown.
4. Remove to cool in the tin for 10 minutes. Serve topped with whipped cream and strawberries.