Strawberry and almond shortcakes with cassis cream


  • Serves 12 people

  • 400 ml thickened cream
  • 70 ml crème de cassis (see note)
  • 60 gm pure icing sugar, sieved
  • 500 gm strawberries (about 2 punnets), trimmed and cut into wedges
  • To serve: baby basil (optional)
  • Almond shortcakes
  • 70 gm almonds
  • 300 gm (2 cups) plain flour
  • 50 gm rice flour
  • 120 gm raw caster sugar
  • Finely grated rind of 1 orange
  • 220 gm cold butter, coarsely grated
  • For brushing: eggwash
01   For almond shortcakes, preheat oven to 160C. Spread almonds on an oven tray and roast, stirring occasionally, until browned (3-4 minutes), then coarsely chop and set aside. Combine flours, sugar, orange rind and a pinch of salt in a bowl, add butter and rub in with your fingertips until coarse crumbs form. Turn onto a work surface, bring together with the heel of your hand, then press into a 1cm-thick rectangle and place on a tray lined with baking paper. Refrigerate to rest (30 minutes), then cut into rounds with a 7cm-diameter cutter. Brush with eggwash, scatter with almonds and place on oven trays lined with baking paper. Bake until just golden (12-15 minutes), cool completely on trays, then store in an airtight container until required. Almond shortcakes will keep for 1 week.
02   Whisk cream, half the crème de cassis and half the icing sugar in a bowl until soft peaks form, refrigerate until required.
03   Combine strawberries with remaining crème de cassis and icing sugar in a bowl and toss to combine, refrigerate until required.
04   To serve, spoon a little cream mixture onto shortcakes, pile strawberries on top, scatter with baby basil and serve.

Note Crème de cassis, a blackcurrant liqueur, is available from select bottle shops.

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