Strawberry and Cream Shortcakes serves six

20 mins to prepare and 10 mins to cook, plus 15 mins chilling time / 458 calories per serving


100g (3 1/2oz) Golden Cow unsalted butter, softened

40g (1 1/2oz) sugar, plus 1 tbsp extra

150g (5oz) Neill’s plain flour, plus extra for dusting

300g (10oz) strawberries, hulled and halved

6 tbsp maple syrup

1/2 vanilla pod, seeds scraped out

175ml (6fl oz) Tesco Northern Irish double cream

4 tbsp Clandeboye Greek yoghurt


Preheat the oven to gas 4, 180°C, fan 160°C. Using an electric whisk, beat the butter and sugar until smooth. Work in the flour to make a dry dough (adding a splash of milk, if needed). Shape into a flat disc, wrap in cling-film; chill for 20 minutes.

Meanwhile, put the strawberries in a pan with the maple syrup and 4 tbsp water. Bring to the boil, then simmer for 2 minutes. Remove the fruit and set aside. Increase the heat for 2-3 minutes, until the liquid has reduced by two-thirds. Leave to cool.

On a lightly floured surface, roll out the dough to 5mm (1/4in) thick. Using a 7cm (3in) cutter, stamp out 12 rounds, re-rolling the scraps as needed. Cook, on a lined baking tray, for 10-12 minutes, until golden. Leave to cool on the tray for a few minutes, before transferring to a wire rack.

Mix the vanilla seeds with 1 tbsp sugar and scatter over the warm biscuits; leave to cool completely.

Meanwhile, in a bowl, whip the cream and yoghurt to soft peaks. Arrange 6 biscuits on a plate and top each with a spoonful of the cream, some strawberries and a drizzle of the syrup. Balance the remaining 6 biscuits on top.