(Serves six to eight)

1 kg prepared fruit
1 to 2 teaspoons rosewater
Sugar to taste
250 g plain flour
1 tablespoon baking powder
Half teaspoon salt
75 g butter, diced
3 tablespoons plain yoghurt, beaten with 1 egg
Butter and cream to serve

Put the fruit in a bowl, sprinkle with rosewater and sugar, and mash lightly with a fork.

Sift the dry ingredients together, including 25 g sugar. Rub in the butter until it resembles coarse breadcrumbs. Mix in the wet ingredients lightly, and then turn out onto a floured board. Knead for half a minute, and shape into a circle about 20 cm in diameter.

Place on a baking sheet, and bake in a pre-heated oven at 200°C, gas mark 6 for 15 to 20 minutes, or until golden brown. Split the cake, spread the bottom with butter, and pile on half the fruit. Top with the second half of shortcake. Serve the remaining fruit separately with the cream, or pile it on top of the cake before serving.