Prepare the Strawberries: In a medium bowl, combine the quartered strawberries, 50g of caster sugar, and the tablespoon of lemon juice. Gently stir to combine, then set aside at room temperature for at least 20 minutes to macerate. This process draws the juice out of the fruit, creating a lovely natural syrup.

Preheat and Prep: Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper.

Mix the Dry Ingredients: In a large mixing bowl, whisk together the plain flour, 50g caster sugar, baking powder, and salt. This ensures everything is evenly distributed.

Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with a few larger, pea-sized pieces of butter remaining. This is crucial for a flaky texture.

Form the Dough: Pour in the buttermilk and use a fork or a spatula to gently bring the mixture together into a soft, slightly shaggy dough. Do not overmix! What works best for me is to tip it onto a lightly floured surface and gently knead it just two or three times to bring it together.

Cut the Shortcakes: Pat the dough out to about 2cm (¾ inch) thickness. Use a 6-7cm round cutter to stamp out 6 shortcakes. Press straight down without twisting the cutter to ensure a good rise. Re-pat any scraps to get the final shortcakes.

Bake: Place the shortcakes on the prepared baking tray. Brush the tops with the beaten egg wash and sprinkle generously with demerara sugar for a crunchy top. Bake for 12-15 minutes, or until they are well-risen and a beautiful golden brown.

Cool and Assemble: Transfer the baked shortcakes to a wire rack to cool slightly. They are best served warm. To assemble, split a shortcake in half, spoon a generous amount of the juicy strawberries over the bottom half, add a large dollop of clotted cream, and place the top half on. Serve immediately.