400g SR flour
1/2 tsp salt
100g caster sugar
140g butter plus extra for greasing
2 eggs
5 tbs milk

For the sauce

250g blackcurrants (thawed if frozen)
2 tbs caster sugar
4 tbs creme de cassis
200ml chilled white dry sparkling wine

For the filling

250g mascarpone
3 tbs icing sugar plus extra for dusting
2 tbs milk
400g hulled and sliced strawberries

Make the shortcake: preheat oven to 160 Fan. Tip the flour, salt and sugar into a large bowl and rub in the butter with your fingertips until the mixture resemples breadcrumbs. Make a well in the centre. Beat together the eggs and milk and pour it into the well, then squash everything together to make a soft dough. Pat it out on a buttered baking sheet and shape it into a round about 23cm across. Bake for 30 mins until pale golden. Remove from oven and leave the shortcake on the baking sheet until slightly cooled, then transfer to a wire rack until completely cold. 

Make the sauce: put the blackcurrants and 2 tbs of water in a small pan and sprinkle over the caster sugar. Heat gnetly for 4-5 mins until the fruit has softened. Push through a sieve into a bowl, then stir in the cassis and chill until needed.

Make the filling: in a large bowl, mix the mascarpone, icing sugar and milk until well combined.

Split the shortcake like a scone. Spread the filling over the bottom half, scatter with strawberry slices, dust with a little icing sugar and top with the other shortcake half. Cut into 8 wedges and serve dusted with a little more icing sugar. Stir the wine into the sauce and serve separately.