Melted unsalted butter, for greasing 270g (9¾oz) plain flour 1tbsp baking powder 550ml (20fl oz) double cream, plus extra for brushing 450g (1lb) strawberries, sliced 1tbsp caster sugar 1tbsp icing sugar 1tsp vanilla extract Preheat the oven to 220°C/gas 7 and lightly grease a baking sheet. Sift the flour, baking powder and a pinch of salt into a bowl. Add 300ml (½pt) of cream and mix to a dough. Gently knead on a lightly floured surface, then pat into a 25cm (10in) round, about 7mm (½in) thick.
Cut out 4 rounds with a 7½-8cm (2¾-3¼in) cutter and place on the baking sheet. Gather the scraps of dough and pat out again to cut another 2 rounds. Brush the tops with cream and bake for 15-20 minutes or until golden. Transfer to a rack to cool.
Gently mash or stir the strawberries in a bowl with the sugars and vanilla. Beat the remaining cream until it just holds soft peaks. Once cool, halve the shortcakes and sandwich together with cream and the strawberry mix.