DIRECTIONS

• 1. Sift flour and baking powder together.
• 2. Add 2 tablespoon sugar. Rub in butter till it resembles coarse bread crumbs.
• 3. Pour in milk and mix to form a soft dough. Let sit in fridge for a 10 – 15 minutes so it is easier to handle.
• 4. Pre-heat oven to 220 C.
• 5. Roll out dough on a floured surface ¼ inch thick. Use a round cookie cutter or a glass to cut rounds and set aside.
• 6. Bake on a cookie sheet for 10-12 minutes on 220 degrees C or until golden. Set aside to cool completely.
• 7. In the meanwhile prepare filling by slicing the strawberries. In a bowl mix sliced strawberries with 4 tablespoon sugar. In another bowl, whip the cream for decoration.
• 8. Split the shortcakes in half. Spread cream and strawberries on one split shortcake and top with the other half, decorate with a swirl of cream on top and put a strawberry on it.