250g ripe strawberries, hulled
1 tbsp caster sugar, or to taste a squeeze of lemon juice
2 tbsps thick double cream
about 300g wild strawberries, hulled

For shortcakes:

6 large free-range egg yolks
120g caster sugar, plus extra for sprinkling
120g unsalted butter, softened
170g strong (bread) flour, plus extra for rolling
1 1/2 tsps baking powder

First make the shortcake dough. Beat the egg yolks with the sugar until thick and creamy, then gradually beat in the butter. Sift the flour and baking powder together, and mix in. Knead lightly to a soft dough then wrap in cling film and chill for 30 minutes.

On a lightly floured board, roll out the dough to a thickness of 5mm. Cut out 6 discs about 12cm diameter, re-rolling as necessary. Use a coffee saucer as a template. Place on a non-stick baking sheet, and prick the discs a few times with a fork. Press the centres to make a slight dip and pinch the edges into a slight rim. Chill for 30 minutes.

Preheat the oven to 150C, Gas 2. Sprinkle the discs with a little sugar and bake for 12 minutes or until pale golden. Allow to sit on the baking sheet for a minute to firm, then, using a palette knife, slide onto a wire rack to cool and crisp.

Process the large strawberries to a purée, adding sugar to taste plus a squeeze of lemon juice and the double cream.

Just before serving, spoon the strawberrry coulis into the centre of the shortbreads, and arrange wild strawberries around the side. Serve with sweetened, lightly whipped cream.

· Originally, this recipe appeared as part of the feature Mad for it: Lynn Barber meets Gordon Ramsay