Ingredients:
4 tbsp unsalted butter, cut into pieces, plus extra
1 3⁄4 cups all-purpose flour, plus extra for dusting
1 tbsp baking powder
½ tsp salt
¼ cup sugar
2⁄3 cup heavy cream, plus extra if needed
For the coulis
1lb 2oz (500g) strawberries, hulled
2–3 tbsp confectioner’s sugar
2 tbsp Kirsch (optional)

For the filling:
1lb 2oz (500g) strawberries, hulled and sliced
¼ cup sugar, plus 2–3 tbsp
1 cup heavy cream
1 tsp pure vanilla extract

Method:
1 Preheat the oven to 425°F (220°C). Butter a baking sheet. Sift the flour into a bowl with the baking powder and salt, and stir in the sugar. Rub to form crumbs. Add the cream, tossing; add more, if dry. Add the butter and rub in with your fingertips to form crumbs.

2 Press the crumbs together to form a ball of dough. On a floured surface, lightly knead the dough. Pat out a round, 1⁄2in (1cm) thick, and cut out 6 rounds with the cutter (see Baker’s Tip). Transfer to the baking sheet and bake for 12–15 minutes. Cool on a wire rack.

3 For the coulis, purée the strawberries, then stir in the confectioner’s sugar and Kirsch.

4 For the filling, mix the strawberries and sugar. Whip the cream until soft peaks form. Add 2–3 tablespoons of sugar and the vanilla. Whip until stiff. Cut the cakes in half.

5. Put the strawberries on the bottom halves, followed by the cream. Top each with its lid. Pour the coulis around. Serve immediately.

Strawberry Shortcakes