Strawberry and Elderflower Shortcake

For the shortcake:

1. Place the plain flour, caster sugar, baking powder, salt and cold cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs.
2. Add the egg yolks, double cream and vanilla extract and pulse until the mixture comes together into a dough (it will be soft and slightly sticky).
3. Remove the mixture from the food processor and press onto a lined baking tray, approximately 4cm in depth. Cover with a light layer of clingfilm and place in the fridge for 1 hour.
4. Preheat the oven to 200/180 degrees fan.
5. Once the dough has hardened, use a 6cm round cutter (or something similar) to cut out discs of shortcake.
6. Brush the top with melted butter and sprinkle with demerara sugar and bake for 15-18 minutes until golden.

For the elferflower strawberries:

1. Place the elderflower cordial, lemon juice and caster sugar in a bowl and leave to sit for 10 minutes so the sugar dissolves.
2. Place the cut strawberries in the syrup and leave them to sit preferably outside for 1-2 hours, until they have broken down and softened.

To assemble:

1. Mix 80g of full fat crème fraiche with 1/4 tsp of vanilla bean extract.
2. Once cooled, cut one piece of shortcake in half. Layer the shortcake with spoonfuls of vanilla crème fraiche and strawberries.
3. Sprinkle with icing sugar and serve.

Enjoy!