Chocolate chip strawberry shortcakes

Method

1. Hull and halve the strawberries, toss with 2 tbsp caster sugar, 1 mint sprig and a squeeze of lemon, then set aside to macerate.
2. Meanwhile, pulse the plain flour, 50g caster sugar, baking powder, a pinch of salt and the chilled butter in a food processor until the mixture resembles breadcrumbs. Add the milk, 80g double cream and the dark chocolate chips, then pulse again until it comes together into a wet dough.
3. Turn out onto a floured surface, roll into a 5cm thick log, then cut into 6 even pieces. Put them on a tray lined with baking paper, then chill in the fridge for 30 minutes (see tips). Once chilled, brush with a little double cream, sprinkle with caster sugar, then bake in a 180°C fan/gas 6 oven for 25 minutes. Leave to cool a little, then transfer to a wire rack to cool completely.
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4. Whip the 300ml double cream with the vanilla extract to soft peaks, then split open each shortcake and dollop in most of the cream. Spoon in some strawberry halves, put the lids back on, then top with the remaining cream, strawberries and a few mint leaves.