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The title here is a little bit misleading - it's basically a very big scone, filled with cream and strawberries. Maybe not what you were expecting, but very tasty all the same. Taken from the BBC Good Food Magazine.
Serves 6 (generously!)
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Preheat oven to 220°C/Gas Mark 7. Lightly grease a baking sheet. Tip the flour into a bowl, add the butter (cut into small pieces) and rub into fine crumbs. Stir in all but two tablespoons of the sugar.
Finely grate two teaspoons of orange rind, then squeeze the juice of the orange into a separate bowl. Stir the rind into the flour mixture. Lightly beat together the egg, milk and four tablespoons of orange juice, then pour into the flour. Stir quickly with a round bladed knife to form a soft dough. Lightly work the mixture into a ball.
Transfer the dough to a lightly floured surface and press out to an 18cm/7in round, approx 2cm/0.75in thick. Transfer to the baking sheet, lightly score into six wedges, brush with milk and bake for 15 minutes, until the shortcake is risen and golden.
Reserve three even-sized strawberries. Slice the rest and mix with the rest of the sugar and a tablespoon of orange juice. Whip the cream until it just holds its shape. Slice the shortcake in half horizontally. Spoon the sliced strawberries onto the bottom half, then top with most of the cream (reserve approx. 3 tbsps). Put the other shortcake circle on top.
Cut the reserved strawberries in half. Spoon a blob of cream on each wedge of the shortcake and top with a strawberry half. Lightly dust with icing sugar, cut into wedges and serve.
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