Strawberry Shortcake

• 2 cups sliced strawberries, hulled
• 4 tbs (1/3 cup) caster sugar
• 1 egg
• 2/3 cup (160ml) milk
• 2 cups (300g) plain flour, sifted
• 1 tbs baking powder
• 100g unsalted butter, chopped
• 1/2 cup strawberry jam
• 200ml thickened cream, lightly whipped
• Icing sugar, to dust

1. Preheat oven to 180°C. Line base and grease sides of a 20cm springform pan.
2. Place strawberries in a bowl with half the sugar, stir to combine and set aside.
3. Beat egg with milk and set aside. Place flour, remaining sugar, baking powder and 1/2 teaspoon salt in a large bowl and rub in butter with fingertips. Add egg and milk and mix with a fork until combined.
4. Spread dough into pan. Bake for 15-20 minutes until golden. Remove and cool.
5. To serve, split cake and lift off top half. Spread bottom half with jam, cover with cream and top with strawberries. Replace lid and dust with icing sugar.