- 400g pack Waitrose British Strawberries, hulled and halved, or quartered if large
- 2-3 tbsp caster sugar, to taste
- Finely grated zest of 1 lemon
For the shortcakes:
- 300ml pot essential Waitrose Double Cream
- 2 camomile teabags
- 90g unsalted butter, cubed
- 2 tbsp whole milk
- 250g plain flour, plus extra for dusting
- 2 tsp baking powder
- 50g caster sugar, plus 1 tbsp
- 1/2 tsp vanilla bean paste or extract
- Preheat the oven to 200°C, gas mark 6. Mix the strawberries, caster sugar and lemon zest in a small bowl and set aside to soften a little.
- Warm 125ml cream in a small pan with the teabags until simmering. Remove from the heat, add the butter and infuse for 5 minutes. Squeeze the teabags and discard. Rewarm the pan to melt the butter, if needed, then stir in the milk. In a large bowl, sift the flour and baking powder, then mix in the infused cream with 50g caster sugar and a pinch of salt, bringing together to make a rough dough.
- On a lightly floured surface, roll out the dough to a 2cm thickness. Cut out six biscuits with a 6cm round cutter, rerolling the dough as needed. Place on a lined baking tray and chill for 15 minutes.
- Brush the tops with a little cream and bake for 12-15 minutes, until light golden. Place on a wire rack to cool, then carefully split in half horizontally. Whip the remaining cream with 1 tbsp sugar and vanilla to soft peaks. Spoon onto half the shortcakes, add the strawberries, then balance the remaining shortcakes on top.
Preparation time: 20 mins
The shortcakes can be frozen for up to 1 month. Thaw thoroughly before filling and serving.