Cream together your softened butter, clotted cream, caster sugar and vanilla extract using an electric hand whisk until light and fluffy (you can do this by hand it will just take longer!).

Once combined, add in your gluten free plain flour and xanthan gum. Mix together once more. Use your hands to bring the dough together into a ball.

Wrap up the dough in some cling film and allow to sit in the fridge for at least an hour to firm up.

Preheat your oven to 160C / 140C Fan and prepare a baking sheet with non stick baking paper.

Once chilled, lightly flour a surface (I like use non stick baking paper too) and roll out your dough to between 1cm and 1.5cm thick.

Cut into rounds - I use a fluted biscuit cutter. Place on your prepared baking tray.

Bake in the oven for 15-20 minutes or until the edges start to go golden. It can sometimes take a little longer.

Allow to cool briefly on the tray before transferring to a cooling rack to finish cooling. Optionally dust either with a sprinkling of caster sugar or icing sugar to finish.

In a bowl whip up the double cream and icing sugar until it's nice and thick. You can always just used more clotted cream too.

Sandwich two of the shortbread biscuits together with some of the whipped cream and sliced strawberries.