By Rowley Leigh
Sweet, fragrant strawberries, please: if you can get hold of Mara des Bois or introduce a few wild strawberries into the mix, so much the better. The ground rice in the shortcake produces an extra-light texture.
First, make the shortcake. Blend the butter and sugar in an electric mixer until light and fluffy. Sift the flour and ground rice with a pinch of salt into the sugar and butter mixture. Knead very gently together just until it forms a paste. Turn out onto a sheet of greaseproof paper and roll up into a cylinder 7–8cm (2¾–3¼in) diameter. Chill for at least 2 hours.