- To prepare the yoghurt cream, whip the double cream and icing sugar until stiff peaks form. Gently fold in the yoghurt and put in fridge while you prepare the shortcakes. I have used quite a bit of icing sugar here - reduce if you prefer it less sweet.
- Hull and quarter your strawberries. Toss them with the lemon juice, sugar, vanilla seeds and grenadine in a bowl and set aside (or put in fridge).
- Preheat the oven to 190C/375F. Put the flour, baking powder, sugar and salt in a food processor. Pulse briefly to combine. Add the cubed cold butter and pulse in short bursts until butter is just mixed in. Lightly whisk the yoghurt, zest and egg in a measuring jug and slowly add to the dough while pulsing in short bursts. You may not need to add all the yoghurt mix - when the dough forms clumps, stop processing.
- Tip the dough on a floured worktop and pat it into a rectangle approximately 3cm/1in thick with your hands. Add a bit of flour if dough is too sticky but avoid handling it too much. Cut 4 rounds with a floured 8cm/3in cutter, reshape dough and repeat.
- Place rounds on a tray lined with baking parchment. Brush with the egg wash and sprinkle with some caster sugar. Bake for 20-25 minutes until shortcakes are well risen and nicely coloured. Cool completely before serving.
- When you are ready to serve your shortcakes, cut in two using a serrated knife. Drain the strawberries and reserve the juices. Spoon some strawberries over each shortcake, add a spoonful of the whipped yoghurt cream and drizzle with some strawberry juice. Top with other half of the shortcake and dust with icing sugar.
- Note: you can replace the strawberries with other fresh or stewed fruit. The shortcakes are just as tasty spread with butter and jam. They at their best on the day of baking, but keep well in an airtight container for a day or two.