Step 1

Preheat the oven to 200°C/gas mark 6.

Step 2

In the bowl of an electric mixer fitted with a paddle attachment, combine flour, sugar, bicarbonate of soda and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.

Step 3

Combine the eggs and double cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with the 1 tbsp of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Step 4

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 2cm thick. You should see lumps of butter in the dough. Cut into squares with a 10cm plain or fluted cutter, then cut them in half diagonally to make triangles. Place on a baking tray lined with baking paper.

Step 5

Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 mins, until the outsides are crisp and the insides are fully baked.

Step 6

Serve warm or leave to cool.

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