STRAWBERRY SHORTCAKES

TAKES 40 MINS, PLUS COOLING MAKES 10

300g self-raising flour

175g lightly salted butter, diced

85g caster sugar, plus extra to sprinkle

Finely grated zest of 1 large orange, plus

2tbsp juice

1tsp ground cardamom

2 eggs

FOR THE FILLING

300ml half-fat creme fraiche

300g strawberries, hulled and halved

1

Preheat oven to 220C/gas 7. In a bowl rub together the flour and butter until the mixture resembles fine breadcrumbs. Add the sugar, zest, cardamom, eggs and 1tbsp water. Mix to form a soft dough.

2

Roll out to a cylinder shape about 20cm long. Cut across into 10 slices and space well apart on a lightly greased baking tray. Sprinkle the tops with a little extra caster sugar and bake for 15 mins until risen. Transfer to a wire rack to cool.

3

For the filling, mix together the creme fraiche and orange juice. Split the shortcakes in half and sandwich them together with the strawberries and cream. Sprinkle with caster sugar before serving.