With the UK celebrating Mother’s Day on Sunday, why not make these extra special Strawberry Shortcakes to show her how much she is loved and appreciated? (From ‘Grandma’s Best Recipes’).

Strawberry Shortcakes, serves 6. 

Ingredients:

225g/8oz self-raising flour, plus extra for dusting

½ tsp baking powder

100g/3½oz golden caster sugar

85g/3oz unsalted butter, plus extra for greasing

1 egg, beaten

2-3 tbsp milk, plus extra for brushing

FILLING

1 tsp vanilla extract

250g/9oz mascarpone cheese

3 tbsp icing sugar, plus extra for dusting

400g/14oz strawberries

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease a large baking tray.

2. Sift the flour, baking powder and sugar together into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Beat the egg with 2 tablespoons of the milk and stir into the dry ingredients with a fork to form a soft, but not sticky, dough, adding more milk if necessary.

3. Turn out the dough onto a lightly floured surface and roll out to a thickness of about 2 cm/¾ inch. Stamp out rounds, using a 7-cm/2¾-inch biscuit cutter. Lightly press the trimmings together and stamp out more rounds. 

4. Place the rounds on the prepared baking tray and brush the tops lightly with milk. Bake in the preheated oven for 12-15 minutes, until firm and golden brown. Place on a wire rack to cool.

5. To make the filling, stir the vanilla extract into the mascarpone cheese with 2 tablespoons of the sugar. Reserve a few whole strawberries for decoration, then hull and slice the rest. Sprinkle with the remaining sugar. 

6. Split the shortcakes in half horizontally. Spoon half the mascarpone mixture onto the bases and top with the sliced strawberries. Spoon over the remaining mascarpone mixture and replace the shortcake tops. To serve, dust the shortcakes with icing sugar and top with the reserved whole strawberries.