Fruit Shortcake

submitted by Hazel Wyatt ...
Luscious cream filled layers with tangy fruits. Simple to make and will impress.

Ingredients

8oz /225g plain flour
2tsp /10ml baking powder
a pinch  of salt
2oz /50g caster sugar   
3oz /75g chopped butter
milk
5fl oz /150ml double or whipping cream
1lb /450g strawberries or other berries

Method

1. Preheat oven to Mark 5 /375 F /190 C  and grease 2x8ins/20cm sandwich tins.
2. Sift flour, baking powder and salt into a bowl.
3. Stir in caster sugar and rub in butter to give a course consistency.
4. Stir in sufficient milk to form a soft springy dough.
5. Divide dough equally in two. Roll out lightly or press with knuckles evenly into base of tins.
   
6. Bake for about 15-20 minutes until golden brown and firm to the touch. Turn out carefully and allow to cool on wire rack.
7. Whip cream until it is stiff enough to hold its shape.
8. Place one shortcake upside down on serving plate and spread with 3/4 of cream and fruit. Reserve one or two pieces for decoration.
   
9. Top with second shortcake, right side up. Pipe on remaining cream and decorate with fruit.