Pecan Swirl Strawberry Shortcakes

• 140g plain flour (1 cup)
• 115g cornmeal (2/3 cup)
• 1 1/2 TBS granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 240ml double cream (1 cup heavy cream)

• 90g raw shelled and toasted pecan nuts (90g)
• 1 1/2 TBS granulated sugar
• 2 TBS butter, at room temperature

• 50g granulated sugar
• 2 pounds strawberries, washed, hulled and sliced
• 300ml double cream (1 1/4 cups)
• 2 TBS icing sugar
• icing sugar to dust

1. First make the biscuits.  Preheat the oven to 190*C/376*F/ gas mark 5. Line a large baking tray with baking parchment.  Set aside.
2. Measure the flour, corn meal, sugar. baking powder, and salt and give it a good whisk to combine.  Add the cream and stir it togehr with a spatula until you get a soft dough.  Set aside.
3. To make the filling, put the nuts into a small food processor with the sugar and pulse until finely ground combindwith some larger pieces. Add the butter and pulse again to combine.
4. Pat the dough out on a lightly floured surface to a 12 by 9 -inch rectangle with the long edge facing you.  Spread the pecan filling over this to within 1 inch of the top edge, spreading it out evenly.  Roll up tightly from the long edge like a jelly roll.  Cut the roll into 8 equal slices.  Place, evenly spaced and leaving plenty of room around them for expanding, on the prepared baking sheet. Press lightly to flatten just a tiny bit.
5. Bake in the preheated oven for 20 to 25 minutes until golden brown.  Scoop off onto a wire rack and allow to cool completely before proceeding.
6. Mix your berries with the granulated sugar and let sit for about 10 minutes to macerate.
7. Whip the cream together with the icing sugar until it forms soft peaks.
8. To serve, carefully slice the biscuits in half through the centre. Place the bottoms onto serving plates. Top with a portion of berries, a dollop of whipped cream and the biscuit tops. Dust lightly with icing sugar and serve immediately.

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