American Strawberry Shortcake

For the base
100g Self raising flour
1/2 teaspoon baking powder
35g butter
35g caster sugar
1 small egg

Filling
4-6 strawberries
1 teaspoon caster sugar (optional)
100ml double or whipping cream

Method
1. Preheat oven 180oC 350oF gas 5 Put a little soft butter onto a piece of kitchen paper & wipe the inside of a 4 inch cake tin.
2. Sieve the flour and baking powder into a large bowl.
3. Cut up the butter into small pieces and rub in using fingertips until it looks like breadcrumbs.
4. Stir in the sugar and mix together.
5. Beat the egg, add gradually, stir with a round bladed knife until the mixture begins to stick together (if dry add 1 tablespoon of milk).
6. Knead the mixture lightly.
7. Turn onto a floured surface,form into a round shape. Press evenly into the prepared tin.
8. Bake at 180oC for approx 20 minutes, or until golden and firm. Cool on a wire rack.
9. Filling - Wipe the strawberries using kitchen paper and remove the stalks, then slice 2-3 strawberries for decorating the top. Lightly crush a further 2-3 for the filling. Sprinkle over a little sugar (1 teaspoon)
10. Whip the cream and reserve.
11. When the shortcake is nearly cold, split in half, spread the cream over the base and gently put the crushed strawberries on top.
12. Replace the top, decorate with cream and sliced strawberries and enjoy!