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Method:
Preheat the oven to 220ºC / 425ºF / Gas 7.
Start by macerating the strawberries. In a bowl mix together the strawberries, sugar and lemon. Let the fruit sit for 10-15 minutes and then chill until ready to use.
In a mixer, put the flour, baking powder, sugar, salt and butter and mix until you have a breadcrumb like texture. Then stir in the single and double cream until just incorporated (the dough will be slightly sticky). Transfer to a floured work surface and with floured hands, gently knead. Then form the dough to a 20 x 15cm (8 x 6 inch) rectangle, adding more flour if needed. Using a sharp knife, cut the dough in half and then into rectangles to make six shortcakes. Brush the tops with a little extra cream and sprinkle with granulated sugar. Bake until the tops are lightly golden 12-13 minutes. Remove from the oven and cool on a wire rack.
Meanwhile, make the whipped cream. Using a balloon whisk, beat the cream and vanilla extract until soft peaks form. Then add the crème fraîche and honey and beat until incorporated. This will take about 30 seconds. Chill until ready to use.
To assemble, slice the shortcake horizontally and spoon over a generous layer of jam. Top with the whipped cream and the strawberries and some of the juices onto the open shortcake. Serve right away.
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