Mix together 170 g plain flour, 100 g sugar, 2 tsp baking powder and a pinch of salt. In another bowl, whisk a large egg,
160 ml buttermilk, 60 g melted butter, the zest and juice of a lemon and a tsp vanilla extract. Add the dry ingredients
and stir until just incorporated, then fold in 200 g sliced strawberries. Tip into a greased and floured 23 cm diameter
cake tin and bake for 20 – 25 minutes in a 170°C oven, until a knife in the centre comes out clean. Let cool for 10 minutes,
then remove from the pan to a wire rack to cool completely. Meanwhile, cut 500 g strawberries in half and sprinkle with
2 – 3 Tbs caster sugar. Let macerate for 30 minutes or so, while the shortcake cools. Spread the top of the shortcake
with a thick layer of crème frâiche and pile on the strawberries.