- Making time 20 minutes
- Preparation time 15 minutes
- 250 g self-rising flour
- Two teaspoons of baking powder
- 75 g unsalted butter, diced
- 40 g caster sugar
- One egg, lightly beaten
- Three tablespoons milk
- 15 g butter, melted
- 250 g strawberries, hulled and sliced
- Icing sugar, for dusting
For the elderflower cream
- 300 ml double cream
- Two tablespoons elderflower syrup or undiluted cordial
No matter who you are, no matter what you did, no matter where you’ve come from, you can always change, become a better version of yourself.
- Sift the flour and baking powder into a mixing bowl or a food processor, add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in the sugar, gradually add the egg and milk, and continue mixing until the mixture just comes together to form a dough.
- Roll out the dough on a lightly floured surface until 1 cm thick, stamp out 8*7 cm circles using a plain round biscuit cutter, transfer to a large, lightly oiled baking sheet and brush each round with a little melted butter.
- Bake in a preheated oven, 2000C, set timer for 15 minutes until risen and golden, remove from the oven and transfer to a wire rack to cool. While they are still warm, carefully slice each cake in half horizontally and return to the wire rack to cool completely.
- Make the elderflower cream, put the cream and elderflower syrup in a mixing bowl and whip until thickened.
- Spread the cream over the base of each cake, top with sliced strawberries and the cake lids, and serve dusted with icing sugar.