To start, turn the oven onto 180°c bake and line a 20cm square tin with baking paper. Set aside.

For the dough, beat together the butter, sugar and vanilla extract until pale and fluffy. Then add in the egg and beat once again until well incorporated. Add the flour and baking powder and mix through until a dough forms. Press 2/3 of the dough over the base of the prepared baking tin and keep the remaining 1/3 to be used shortly.

For the filling, dice up the strawberries into smaller pieces and set aside. Next, in a medium sized bowl, beat together the cream cheese, sugar, vanilla and egg until smooth then pour overtop of the prepared base. Scatter the freshly diced strawberries over top, before sprinkling the remaining dough over top.

Bake for 35-40 minutes or until the top is nice and golden.

Remove from the oven and allow to cool before slicing. I recommend allowing this shortcake to cool and set completely in the fridge before cutting. Serve as is or with extra cream.

Store remaining shortcake in the fridge.