To make the macerated strawberries, hull and quarter the strawberries, directly into a bowl so you don’t lose any juices. Add in the granulated sugar*, mint, and liqueur of choice, if using. Stir to combine and set aside for at least 30 minutes, but do give them a stir every now and then.

Preheat the oven to 180°C.

To make the shortcakes, place the flour, baking powder, caster sugar and salt into a food processor bowl.* Add the chilled, cubed butter and pulse until combined and small butter clumps have formed. Empty out into a large mixing bowl.

In a separate, small bowl, whisk together the egg, 3 tablespoons of milk and the lemon zest. Make a well in the dry ingredients and pour in the egg mixture. Using a fork, mix until a shaggy dough forms. If it’s a little dry, add in the remaining tablespoon of milk and mix until the dough comes together.

Turn the dough out onto a sheet of baking paper and pat it together gently into a flat circle. Add another piece of baking paper over the top and roll out the dough to about 3cms (1 inch) thick. Using a 7cm, circle cookie cutter, press straight down to cut individual shortcakes out of the dough. Transfer the shortcakes to baking paper lined baking trays. Push the dough scraps together and cut out more shortcakes until all the dough’s been used up. Brush the tops with a little milk and pop them in the oven for 15 to 20 minutes or until golden brown and cooked through. Set aside to cool a little and firm up enough to be sliced in half.

When ready to serve, make the Chantilly cream.* Combine the heavy cream, sugar and vanilla in a bowl and whisk – using a hand whisk, hand mixer or stand mixer – until soft firm peaks form (don’t accidentally make butter!). Taste and add more sugar to your liking, if needed, and whisk again briefly. Set aside.

To assemble the strawberry shortcakes, slice the cooled shortcakes in half horizontally using a serrated knife. Slather some Chantilly cream onto the bottom half, top with spoonfuls of the macerated strawberries (don’t forget some syrup!) and sandwich together with the top half of the shortcake. Serve as is, or, for a truly decadent strawberry shortcake, dollop on a bit more cream and garnish with a fresh strawberry and mint leaves. Enjoy immediately!