Strawberry Shortcake

Method

1. Hull 120 g of strawberries. Slice two thirds of them about 5 mm thick and crush the rest lightly with a fork so they give up their juice. Toss both with 1 tsp of caster sugar in a small bowl and leave at room temperature for 30 minutes, stirring once, until a glossy syrup forms.
2. Heat the oven to 220C and line a small baking tray with baking paper. Whisk 60 g of plain flour, 1 tbsp of caster sugar, 0.75 tsp of baking powder and 1 pinch of fine salt in a bowl.
3. Add 15 g of cold diced butter and rub it in with your fingertips only until the mixture looks like coarse breadcrumbs with a few pea-sized flakes still visible — those flakes make the shortcake flaky, so stop before it turns to sand.