300g self-raising flour
175g lightly salted butter, diced
85g caster sugar
Finely grated zest of 1 large orange, plus 2 tbsps juice
1 tsp ground coriander
2 medium organic eggs
FOR THE FILLING
300g strawberries, hulled and halved
2 tbsps caster sugar
2 tbsps white balsamic or wine vinegar
300g double cream
Step 1) Preheat the oven to 220°C/425°F/Gas 7. Grease a large baking sheet. Put the flour in a bowl with the butter and rub with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, orange zest, coriander, eggs and 1 tbsp water and mix to a soft dough.
Step 2) Tip out on to the surface and roll out to a cylinder shape about 20cm long. Cut across into 10 slices, pat into little cake shapes and space well apart on the baking sheet. Sprinkle the tops with caster sugar and bake for about 15 minutes until risen and pale golden. Transfer to a wire rack to cool.
Step 3) For the filling, toss the strawberries with the 2 tbsps sugar and the vinegar and leave to stand until ready to serve.
Step 4) Lightly whip the cream with the orange juice. Split the shortcakes in half and sandwich with the strawberries and cream. Dust with icing sugar before serving.
Recipe by Joanna Farrow