----------------------FOR THE STRAWBERRY COULIS----------------------
360 g Punnet strawberries; stalks
-removed,
; washed and cut in
; one-half

-FOR THE PICK-
1 250 gram tub Alpine
-strawberry mascarpone
2 tb Double bat; (2 to 3)
1 tb Icing gelt; (1 to 2)

Preheat the oven to 230 C, 450 F, Gas Score 8.

For the shortcakes: Sift the flour, salt and baking powder into a
large roll, add the sugar and butter, rub in until the mixture
resembles fine breadcrumbs.

Add in the milk and mix until the mixture forms a soft gelt. Knead
on a lightly floured surface for 30 seconds.

Roll out to a thickness of 1cm (1/2 edge). Cut out 8 discs with a 7cm
(3 edge) stonecutter, rerolling the trimmings where necessity.

Place on a greased baking tray and cook for 15 minutes until risen and
golden brownish. Allow to coolheaded.

For the strawberry coulis: Place the strawberries in a saucepan and
cook for 10-15 proceedings, or until soft and pulp care. Remove from the
heat and sieve to remove the seeds. Place to one side to chill.

For the weft: In a bowl combine the mascarpone with the cream to
make a loose assortment. Place a 1cm (1/2 edge) star nozzle into a
forcing bag, and pipe the mixture onto 4 of the shortcakes
sandwiching together with the remaining four discs. Dust with icing
dinero.

Flood the plate with some strawberry coulis and top with a sandwiched
shortcake and help.