Tiny strawberry shortcakes

Ingredients:

• 1 cup of premium flour, plus extra for working
• 2 tbsp sugar, plus extra for sprinkling
• 1.5 tsp baking powder
• 1/4 teaspoon salt
• 2/3 cup heavy cream, plus extra for greasing
• 1 tbsp lemon juice
• 0.5 tsp lemon zest
• 3 large strawberries, hulled and finely diced
• 2 tsp strawberry jam
• Whipped cream and finely chopped mint leaves, for topping
• Special equipment: round cookie cutter with a diameter of 2.5 cm.

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 200°C. Line 2 baking sheets with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cream, lemon juice, and lemon zest, and stir with a wooden spoon until the dough comes together. Form the dough into a ball and transfer it to a floured work surface. Form it into a 1 cm thick disk.
3. Using a round cookie cutter, cut out as many cookies as possible. Carefully gather the scraps together and repeat the process. Place the cookies on the prepared baking sheets, spacing them 2.5 cm apart. Brush with cream and sprinkle with a little sugar.
4. Bake 1 baking sheet of cookies in the center of the oven until golden brown, about 10 minutes; repeat with the second baking sheet. While the cookies are still warm, use the round side of a 1/4 teaspoon measuring spoon to make an indentation in the top of each cookie. Transfer to a wire rack to cool completely.
5. In a small bowl, combine the strawberries and jam and fill each cookie cavity with a little of the strawberry mixture. Top with a dollop of whipped cream and a mint leaf. Shortcakes can be made 2 hours before serving and stored in the refrigerator..