SIMPLE STRAWBERRY SHORTCAKES

Preheat your oven to 180 deg C. Grease and line 2 oven trays with baking paper. Using an 8 cm fluted cookie cutter, cut out 12 rounds from 2 sheets of shortcrust pastry. Place rounds on the trays. Bake rounds for 10 minutes or until crisp. Set aside and cool. Slice and quarter 250 gm of fresh strawberries. Beat 300ml of cream in a small bowl until peaks form. Now spread strawberry jam over eight rounds. Place 4 rounds on a serving plate. Top shortcakes with half the strawberries and cream, then top with another shortcake, jam side up. Repeat with remaining strawberries and cream, sandwich together and top with remaining round. Dust with sifted icing sugar to serve.