Strawberry Shortcakes

Preheat the oven to 160C/gas2.
Put the flour and butter into a bowl and rub together, then add the sugar and semolina and work the ingredients together to form a ball of dough,(or use a food processor).

Roll the dough out on a floured surface to about 0.5cm thick. Using a round cookie cutter, or the top of a glass, cut the dough into circles. Place the circles onto a lightly greased tray and sprinkle with demerara sugar.

Bake the shortbread for 30-40mins until they are pale golden and cooked through. Dont let it get too brown. Allow to cool for a few minutes then carefully lift each shortbread with a palette knife and place on a wire rack to cool completely. (They can now be stored in an airtight container).

Meanwhile to make the filling, place the strawberries, port and sugar into a pan and heat gently until the sugar dissolves, stirring and mashing the strawberries into a chunky salsa. Allow to cool.

Fold together the whipped cream, yoghurt and whipped egg white. Fold in the strawberry salsa, leaving swirls.

Place one shortbread circle on a plate and place on a large dollop of the strawbeery mix. Cover with another shortbread and slice one whole strawberry on top of each and serve.