Strawberry shortcake with whipped cream

Preheat your oven to 200 °C / 390 °F. In a large bowl of a food processor sift together flour, sugar, baking powder, pinch of salt and small cubes of cold butter. Pulse until the batter is just combined. There may still be visible parts of butter. Transfer to a large bowl, add cold whipping cream and stir to combine.

Flour a clean work surface. Transfer the dough to a work surface and gather the dough together to form a rectangle. Fold the dough into thirds, as you would a letter. Form a rectangle. Dip a pastry cutter (8cm (3-inch) in diameter) in flour and cut out 8 circles (about 2 cm (0.8-inch) thick).

Put the scones on a baking tray lined with baking paper. Make sure there's enough space between each scone. Brush the top of each scone with a little extra whipping (not whipped) cream. You can optionally sprinkle with sugar. Place in the oven and bake for about 18 - 20 minutes or until golden and risen.

Remove from oven and cool.

While the scones are baking, clean your strawberries, cut in large chunks. Place them in a bowl with two tablespoons of sugar, combine and leave for a few minutes. Whip the whipping cream.

Cut the scones in half lengthwise. Serve with sweetened strawberries, whipped cream. Optionally you can also add remaining strawberry liquid from strawberries and fresh mint leaves.