1 Preheat oven to 200°C (180°C fan). Line 2 baking sheets with baking paper.

2 Place strawberries and sugar in a bowl, toss well to combine, then set aside. Whip 2 cups cream to soft peaks, then refrigerate until needed.

3 To make shortcakes, place flour, baking powder and salt in a processor and pulse until well combined. Add butter and pulse until mixture resembles small pebbles. Transfer to a bowl, add remaining 2 cups cream and mix well with a fork until smooth. If mixture is too dry, add a few more tablespoons of cream or milk. Turn out onto a floured work surface and roll into a 2cm-thick square.

4 Use a 7-8cm diameter cookie cutter to cut circles from dough. Place circles 5cm apart on prepared baking sheets and brush with egg yolk mixture. Sprinkle with extra caster sugar and bake until cooked through, puffed, and browned at the edges, about 12mins. Cool on wire racks.

5 To serve, split shortcakes in half, place bottoms in shallow bowls, spoon over whipped cream, then strawberries with their juices. Replace tops. Serve remaining cream and strawberries alongside.