Heat the oven to 220C (200C fan)/425F/gas mark 7 and line a baking tray with greaseproof paper.

Sift the flour into a large bowl, then whisk in the granulated sugar, baking powder, salt and cardamom.

Add the butter and rub into the flour bowl until the mixture resembles coarse breadcrumbs (or use a pastry cutter or food processor).

Add 120 ml of the cold cream and quickly stir to form a soft dough.

Turn out the dough on to a floured surface and knead briefly – 20-30 seconds – until it just comes together.

Roll out the dough until it is about 2.5 cm thick, then use a 6.5 cm cookie cutter to stamp out eight biscuits.

Place the biscuits 7.5 cm apart on the prepared tray, and brush the tops with the remaining 45 ml cream and sprinkle with demerara sugar.

Bake for 18-20 minutes, until golden brown and well risen.

Remove and leave the biscuits to cool on the tray for 10 minutes, then transfer to a rack and leave to cool until just slightly warm.

In a medium bowl, gently crush a quarter of the strawberries with the sugar and pomegranate molasses, then fold in the remaining strawberries and season to taste.

Leave to macerate for 30 minutes.

For the whipped cream, combine the cream, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment, and beat on low until it just begins to thicken.

Increase the speed to medium and whisk to soft peaks.

Slice each shortcake in half and put the bottom halves on serving plates.

Place a spoonful of macerated strawberries and a dollop of whipped cream on each, then top with the remaining shortcake halves.

Serve immediately.