Preheat the oven to 190C/375F and spray a 10 inch skillet with cooking spray.

Place halved strawberries and 3tbsp sugar into a medium sized bowl and toss until all the strawberries are coated in sugar. Leave to one side.

Now make the shortcake: place flour, baking powder, bicarb, salt and sugar into a large bowl and mix briefly to combine.

Add in cubes of cold butter and then either use a pastry blender, or your fingers to cut the butter into the flour mixture until you have a coarse breadcrumb texture. Some pea sized lumps of butter is fine.

Place eggs, vanilla and cream into a jug and beat lightly with a fork.

Add half of the cream mixture to your flour mixture and start to mix with a fork. Add in the remaining cream mixture, slowly (you may not need it all) and continue mixing until a soft dough forms.

Reserve around 1/2 cup strawberries for the top, but tip the rest of the strawberries into your prepared skillet and spread into a level layer.

Drop large spoonfuls of the shortcake mixture all over the strawberries. it doesn't matter if the dough doesn't entirely cover all of the strawberries; it will rise and spread in the oven.

Place in the oven for 15-20 minutes, until risen, very lightly golden and the strawberries are bubbling around the edges. Top will sound hollow if you tap on it.

Leave to cool for at least 45 minutes before serving; it tastes great hot or cold (Yes, I tried!).

Before serving; place a large helping of whipped cream into the centre and top with the strawberries you left to one side; sprinkle with icing sugar, if desired and serve!

Strawberry Shortcake Cobbler will keep in an airtight container, in the fridge for 2 days.