Individual strawberry shortcakes recipe
 The semolina lends a little crunch to these biscuits, topped with a light, sweet cream and tart strawberries. 225g/8oz plain flour100g/3½oz caster sugar225g/8oz butter, at room temperature100g/3½oz semolina25g/1oz demerara sugar 225g/8oz plain flour 100g/3½oz caster sugar 225g/8oz butter, at room temperature 100g/3½oz semolina 25g/1oz demerara sugar 500g/1lb 1½oz strawberries, plus extra to garnish1½ tbsp port2 tbsp caster sugar300ml/10½fl oz double cream, whipped to soft peaks300ml/10½fl oz thick, natural yoghurt2 egg whites, whipped to stiff peaksextra strawberries, to garnish 500g/1lb 1½oz strawberries, plus extra to garnish 1½ tbsp port 2 tbsp caster sugar 300ml/10½fl oz double cream, whipped to soft peaks 300ml/10½fl oz thick, natural yoghurt 2 egg whites, whipped to stiff peaks extra strawberries, to garnish Method Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball.Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar.Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.)Meanwhile, 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 double cream, yoghurt and whipped egg white.Fold in the strawberry salsa, leaving swirls.Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream.Place one whole strawberry on top of each dollop and serve. Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball. Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball. Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar. Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar. Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.) Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.) Meanwhile, 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. Meanwhile, 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 double cream, yoghurt and whipped egg white. Fold together the whipped double cream, yoghurt and whipped egg white. Fold in the strawberry salsa, leaving swirls. Fold in the strawberry salsa, leaving swirls. Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream. Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream. Place one whole strawberry on top of each dollop and serve. Place one whole strawberry on top of each dollop and serve.