Strawberry & chamomile shortcakes

Name: Strawberry & chamomile shortcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 400 g Waitrose British Strawberries, hulled and halved, or quartered if large; 3 tbsp caster sugar, to taste; 1 Lemon, finely grated zest

These delicately flavoured shortcakes have a complex, subtle spiciness from the infused chamomile and are a match made in heaven for sweet British strawberries.

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Makes6
CourseDessert
Prepare20 mins
Cook20 mins
Total time40 mins
Pluschilling, resting and cooling

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400g Waitrose British Strawberries, hulled and halved, or quartered if large
3 tbsp caster sugar, to taste
1 Lemon, finely grated zest

FOR THE SHORTCAKES

300ml double cream, plus extra for glazing
2 chamomile tea bags
90g unsalted butter, cubed
2 tbsp whole milk
250g plain flour, plus extra for dusting
2 tsp baking powder
50g caster sugar, plus 1 tbsp
pinch salt
½ tsp vanilla bean paste or extract

Preheat the oven to 200°C, gas mark 6. Mix the strawberries, caster sugar and lemon zest in a small bowl and set aside to soften a little.
Warm 125ml cream in a small pan with the teabags until simmering. Remove from the heat, add the butter and infuse for 5 minutes. Squeeze the teabags and discard. Rewarm the pan to melt the butter, if needed, then stir in the milk. In a large bowl, sift the flour and baking powder, then mix in the infused cream with 50g caster sugar and a pinch of salt, bringing together to make a rough dough.
On a lightly floured surface, roll out the dough to a 2cm thickness. Cut out six biscuits with a 6cm round cutter, rerolling the dough as needed. Place on a lined baking tray and chill for 15 minutes.
Brush the tops with a little cream and bake for 12-15 minutes, until light golden. Place on a wire rack to cool, then carefully split in half horizontally. Whip the remaining cream with 1 tbsp sugar and vanilla to soft peaks. Spoon onto half the shortcakes, add the strawberries, then balance the remaining shortcakes on top.