Sift the flour and icing (confectioners') sugar into a medium bowl. With a table knife, cut the butter into small pieces and add to the mixture. Mix and knead together until the mixture forms a smooth dough. Stir in the egg yolk and 2 tablespoons of the cream, and blend well. Cover the dough with waxed paper and chill in the refrigerator for 30 minutes.

Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).

Divide the dough into two equal pieces and roll out each piece to a 23 cm (9 in) circle. Put the circles on a well-greased baking sheet and put the sheet into the oven. Bake for 12 to 15 minutes, or until the edges of the shortcakes are golden brown.

Meanwhile, thinly slice the strawberries. Beat the remaining cream until it forms stiff peaks, then lightly fold the strawberries into the cream. Spoon the mixture into a heap in the centre of one of the shortcakes. Cut the other circle into eight equal triangles. Pile the triangles up against the strawberry mixture, sprinkle over the castor (superfine) sugar and serve.