Strawberry Shortcake

Ingredients (serves 10)

• 1/2 cup caster sugar
• 250g strawberries, hulled, sliced
• 1 1/2 cups self-raising flour
• 110g butter, chilled, chopped
• 1 egg, lightly beaten
• 1 egg white
• 1/2 teaspoon caster sugar, extra
• 1/2 cup thickened cream, whipped

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 4.5cm-deep, 20cm round cake pan. Line base with baking paper.
2. Place strawberries and 2 teaspoons of sugar in a bowl. Stir to combine. Set aside.
3. Place flour and remaining sugar into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
4. Make a well in centre of mixture. Add egg. Using a butter knife, stir until combined. Turn out onto a lightly floured surface. Lightly knead until a smooth dough forms. Shape into a 12cm disc. Lightly press into prepared pan. Brush with egg white and sprinkle with extra caster sugar. Bake for 30 minutes or until golden. Cool in pan for 5 minutes. Transfer to a wire rack. Cool.
5. Using a serrated knife, carefully cut shortcake in half crossways. Place base on a plate. Top with cream and strawberry mixture. Sandwich with shortcake top. Serve.