Strawberry Shortcake

I made this dish purely because it was a beautiful sunny afternoon and at about 3-4PM the light was perfect - which meant perfect light for food photography! I have a huge struggle with getting perfect light when it's not natural - all the lights in my house are yellow which end up making my food look disgusting!

Anyhow, I didn't want to miss the opportunity so I made something quick with ingredients I had.

STRAWBERRY SHORTCAKE

Preheat the oven to 200 degrees celcius.

Hull and quarter 2 punnets of washed strawberries.
Sprinkle with caster sugar to coat, leave at room temperature.

In a bowl combine 2 cups of self-raising flour, a pinch of salt, 4 tbsp sugar and 1 tbsp baking powder.

Mixing with a spoon, gradually add 300ml cream and mix until it resembles coarse crumbs.

Turn out onto a floured surface and knead until a ball is formed.

Rest for 15 minutes.

Roll out dough 2cm thick and cut out 8x8cm squares. (I managed about 6 squares)

Place squares onto a lined baking tray, brush with water and sprinkle with sugar.

Bake for 15 minutes, cool on a rack.

Whip 300ml cream with a few tbsp of sugar until soft peaks form.

ASSEMBLY:

In a dessert dish place one shortcake and place strawberries on top.

Place a dollop of cream on top.

Place another shortcake over top and top with strawberries.

Place another dollop of cream on top.