500g strawberries, hulled and sliced
3/4 cup sugar
3 cups plain flour
4 tsp baking powder
3/4 tsp salt
200g unsalted butter, cold and cubed
1/2 cup cream
2 eggs
1 cup whipped cream, for serving

Method:

• Wash hands.
• Preheat oven to 180°C.  Line a baking tray with baking paper.
• In a medium bowl, toss the strawberries and 1/4 cup sugar and put aside until later.
• In a food processor, blend the flour, baking powder, 1/2 cup sugar and the salt until combined.  Add the cubed butter and blend until the mixture resembles fine breadcrumbs.
• In a separate bowl, whisk together 1/2 cup cream and the eggs and then pour this into the food processor with the flour.  Blend until it starts to clump together.
• Turn the dough out onto a board and knead lightly.  Roll out to 2cm thick.  Use a scone cutter to cut round biscuits and place these on an oven tray.
• Bake in the oven for 20 minutes until golden brown.  Transfer to a rack to cool.
• To serve, place a biscuit onto a plate and top with a spoonful of strawberries and some of the liquid.  Then, place a dollop of whipped cream on top of the strawberries.

SMARTY TIP: Biscuits can also be cut in half and the strawberries and cream used as a filling instead.

Eat Rarely