For the Shortcake : This can be done by hand or in the processor. Put the flour, baking powder, salt and sugar into the processor and pulse a couple of times. Otherwise put in a bowl and whisk together.

Add the cold butter and process only till the butter and flour mixture takes on a appearance of largish crumbs. Otherwise, do this using your fingers to ensure the butter doesn't melt.

Empty the flour-butter mixture from the processor into a bowl. In another bowl, whisk the buttermilk, vanilla, egg (or flax seed mixture). If substituting the egg with the flax seed mixture, whisk the flax seed powder and warm water and keep aside till slightly thick in consistency).

Add to the flour butter mixture and mix till it all just comes together as a dough. Do not knead the dough very much as it will result in tough biscuits. Transfer the dough to a lightly floured surface and pat into a circle about 1-inch thick. Cut into 3-inch circles. For a more rustic looking shortcake, lightly shape the dough (floured hands) into 8 circles, like I did.

Place the biscuits/ scones close together, leaving very little space in between, on a greased tray and bake at 210C (415F) for about 20 minutes till lightly brown. Let them cool slightly on a rack.

For the filling, start by chopping the strawberries. Put about one third of the chopped strawberries in a blender to just break them down. Do not puree. Now put all of the strawberries, sugar, orange juice and vanilla in a bowl. Mix and refrigerate for about an hour. If they stay in the fridge for too long, the strawberries will become mushy.

For the cream, whip the cream, vanilla extract and sugar using an electric hand mixer till stiff. Refrigerate till needed. It will stay in the fridge for a few hours.

Assembling the Strawberry Shortcakes : The biscuits/ scones can be made a few hours ahead and warmed slightly before assembling. Cut each warm biscuit/ scone into half. Place the bottom half on a plate and place some strawberry mixture, along with some syrup, on it. Top whipped cream and place the other biscuit/ scone half over it. Top this with whipped cream and top with some more of the strawberry mixture. Serve immediately.