Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7. Put the flour, caster sugar, bicarb and a pinch of salt into a food processor and very briefly pulse to combine. Add the chilled butter and lemon zest and pulse the butter into the dry ingredients until combined but not resembling breadcrumbs. Transfer to a separate bowl and chill in the fridge for 15 minutes.
Whisk the cream and egg together. Remove the bowl from the fridge and slowly pour in the cream mixture a little at a time, stirring into the flour mixture with a fork. Once the dough is starting to come together, use your hands to fully bring together to form a dough.
Lightly flour a work surface and roll the dough out to a thickness of about 3cm. Use a 7cm round cookie cutter dipped in flour to cut out as many shortcakes as you can. You may need to reform the scraps to get all 8.
Put onto a baking-paper-lined baking tray in two rows of four, sitting them 1cm apart from each other. Brush with a little extra cream and sprinkle with sugar. Bake for about 15 minutes or until well-risen and golden. Remove from the oven and leave to cool on a wire rack.
Whip together the double cream, vanilla and icing sugar until holding soft peaks.
Split the shortcakes in half, spread a teaspoon of melted strawberry jam on one half followed by a dollop of cream and a few sliced strawberries and put the other half on top to serve.