Recipe(tried): strawberry shourtcake

this should be what you are looking for??? I hope...
i have made this many times and my family prefers this type to the spong cake ones as well.
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strawberry shortcake
extracted from "The baking Book", p. 36

this shortcake is similar to british scones, but is made with cream istead of eeg and milk, giving a texture and taste somewhere between a scone, shortbread and spongecake. serve with a jug of thick pouring cream, if liked.

MAKE SURE YOU HAVE VERY LIGHT, COLD HANDS WHEN DEALING W/ THE DOUGH OR THE CAKES WILL BE TOUGH!!!

serve 4-5
450g/1 lb. ripe strawberries, hulled
1-2 T. caster sugar to taste
about 85g/3oz unsalted butter, at room temp. for spreading

short cake
250g/8-3/4oz s.r. flour
1/2 t. b. powder
a large pinch of salt
80g/2-3/4 oz caster suagr
80g/2-3/4oz unsalted butter(chilled and diced)
about 230ml/8 fl. oz whipping cream, chilled
a few drops of pur vanilla essence

a 7.5cm/3in plain round biscuit cutter
a baking tray, greased

preheat oven to 220C/425F/Gas mark 7

thickly slice the strawberries and toss with a little suagr. Set aside.
sift the flour, B. powder, salt & sugar into a bolw.
add the diced butter & quickly rub into the dry ingredients w/ the tips of yoru finger until teh mixture resembles lumpy crumbs.
add cream and vanilla and mix w/ a round bladed knife until the mixture comes together to form a stiff dough.
turn on to a lightly floured work surface and pat into a brick. using a rolling pin, roll out the dough to a rectangle 1/2 in thick. fold the dough into 3: fold the bottom 1/3 up to cover the center 1/3, then fold the top 1/3 down over this, to make 3 layers. (like the way you will do with a letter!)
roll or pat out the dough again until it is 1 in thick. cut out rounds using the biscuit cutter, then gently knead and re-roll the trimmings to give 4-5 rounds in all.
place the dough rounds on the tray and bake in the oven for 10 min. reduce the oven temp. to 180/350f/gas mark 4, and bake for a further 10-15 min or until firm and golden. (do not over bake.) leave on the tray to cool slightly, then carefully transfer to a wire rack to cooly completely.

(this is just one way to serve. we sometimes just put whipped cream and strawberries together in the center of the shortcakes.)

when ready to serve, preheat the oven to 180c/350f/gas mark 4. split the shortcakes in 1/2 horizontally and butter the cut surface. dive 2/3 of the straberries amon the shortcake bases. cover w/ the lids and arrange the rest of the berries on the top. put the assembled shortcakes on a bakign tray and heat in the oven for 3-4 min. or until they are warm and the butter is starting o melt. eat immediately, w/ cream.