• For the shortcakes
  • 300 grams plain flour
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon bicarbonate of soda
  • 40 grams caster sugar
  • ¼ teaspoon fine salt
  • 90 grams unsalted butter, cold, cut into chunks
  • Zest of 1 lemon
  • 1 egg
  • 200 millilitres double cream
  • 3 tablespoons granulated sugar
  • For the strawberries
  • 227 grams Tesco strawberries, hulled and quartered
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla bean paste
  • Juice of 1 lemon
  • To serve
  • 200 millilitres double cream
  • 1 tablespoon icing sugar
  • ½ teaspoon vanilla extract


  1. Heat oven to 200 C / 180 C fan. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, bicarbonate of soda, sugar, and salt.
  3. Add butter and lemon zest and rub the butter into the flour mixture until you are left with a mixture that resembles sand - a few larger flecks of butter are okay but try not to have too many.
  4. In a small bowl, whisk the egg with the cream in and whisk together. Pour into butter-flour mixture and mix it together into a cohesive dough.
  5. Divide dough into 8. Place the granulated sugar into a small bowl and roll each piece of dough into a ball in your hands then roll it in the sugar, coating everywhere but the base, which you should leave bare.
  6. Place it, bare spot down, on the prepared baking sheet. Repeat with remaining dough. Bake for 15 - 20 minutes, until golden all over. Let cool completely.
  7. To macerate the strawberries, mix all the ingredients in a medium bowl and allow to sit for 15 minutes, or more if you wish.
  8. To serve, whisk the double cream, icing sugar and vanilla to medium peaks. Split the shortcakes in half across the middle and divide the cream between them. Using a slotted spoon, remove the strawberries from the macerating liquor and place on top of the cream on the shortcakes. Replace the lid and serve immediately.