Preheat the oven to 170°C or 340°F. Line a 20 x 20 cm baking tray with baking paper.
Beat butter and sugar until light and creamy.
Add egg and vanilla and beating well
Sift flour and baking powder into creamed mixture and mix until all combine
Divide mix into thirds and press ⅔ of the shortcake mix in your prepared pan
Add the cooked rhubarb on top of the dough
Then place strawberries half on top of rhubarb mix
Take the last ⅓ of your dough and drop small pieces all over the top of the fruit covering as much of the top as possible.
Bake on fan bake for 35 – 40 minutes. The top should be nice and golden.