2 cups flour
2 tsp baking powder
½ tsp baking soda
2 tbs sugar, plus more for sprinkling
6 tbs cold butter
¾ cup buttermilk
3 pints fresh garden strawberries
¼ cup sugar
200g container Devon Cream
whipped cream (1 cup cream, whipped with 1 tbs sugar)
In a large bowl, whisk together flour, baking powder, baking soda and sugar. Cut in butter until mixture resembles coarse crumbs. Make a well in the centre and add buttermilk, using a fork to loosely bring ingredients together. Turn out onto a lightly-floured surface and knead 5-6 times. Pat into a 9x9-inch square, using a bench scraper (flat plastic tool, used to scrape up flour and pastry from countertops, available in kitchen shops the world over) to help create straight edges and eliminate waste. Cut into 9 even squares and sprinkle with more sugar. Place on a Silpat-lined baking sheet, at least 1-inch apart, and bake in a 400-degree oven for about 12 minutes, until shortcakes are puffed up and just lightly golden on tops. Let cool at least 10 minutes before serving.
To serve, split each shortcake in half horizontally. Spread bottoms with Devon Cream and line with sliced berries that have been macerated in sugar for at least 10 minutes. Top with whipped cream and top halves of shortcake.