Strawberry Shortcake

Ingredients:
- Biscuits:
8oz SR flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
4oz butter, chilled
About 150ml milk
- Filling:
strawberries
sugar
whipping cream for topping, or non-dairy whipped topping

Method:

• Preheat the oven to 185 degree
• In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. 
• Cut butter into about 8 pieces and add to the mixture. 
• Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. 
• Transfer the mixture to a large bowl and make a well in the center. 
• With a fork stir in the cream or milk, just until dough is moist. (Be very careful not to overwork, The dough doesn't have to hold together well at this point)
• Let the dough stand for a minute. 
• Turn the dough out onto a lightly floured surface. 
• Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
• Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. 
• Transfer to a buttered foil-lined cookie sheet. 
• Brush on a little milk or cream and sprinkle tops with some sugar, if desired. 
• Bake for 10 to 15 minutes, until risen and golden brown. 
• Remove to a platter and split each biscuit horizontally with a serrated knife. 
• Butter the hot buscuits then top with about 1/3 cup of berry mixture. 
• Replace the tops and top with a tablespoon or so of berries. 
• Serve with whipped cream for topping. 

Serves 8.