Classic Strawberry Shortcakes

Classic Strawberry Shortcakes Ingredients:
200ml Cream
1 c Signature Range Strawberry Jam
Zest of 1Lemon, finely grated
Icing sugar for dusting
1/2 c Sugar
1 tsp Cinnamon, ground
2 tbsp Baking Powder
125G Cold Butter, finely diced
Pinch Salt
1 Egg, beaten
2 1/2 c Flour

Directions:
500g Strawberries is required for this recipe - this is a seasonal product

Preheat the oven to 220°C.

Put flour, salt, sugar, cinnamon, zest and baking powder into a bowl. Mix well.

Add butter, rub into the dry ingredients with your fingertips so mixture resembles breadcrumbs.

Mix egg and cream, add to flour and butter mixture. Mix quickly but only long enough so everything comes together in a ball. The dough will be soft and sticky but not collapsing.

Turn out on a floured surface and using fingertips, press dough out 3cm thick. Cut rounds with 6cm diameter cookie cutter and place on a lightly oiled baking tray. Push offcuts together, without kneading the dough, and repeat until all is used up.

Place in oven and bake 10-15 minutes until well cooked. Remove from the oven and cool completely.

Split each shortcake in half and sandwich together with strawberry jam, plenty of strawberry halves and a dollop of mascarpone. Place the tops back on and dust well with icing sugar. Serve immediately. Makes 10.