Strawberry Almond Shortcakes

Strawberry Almond Shortcakes
Strawberry Almond Shortcakes
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Strawberry Almond Shortcakes

I just love the idea of ‘shortcakes’ – such a cute name.

I still remember the first time I grew my own strawberries, I couldn’t believe how strong the flavour and aroma were.

When I’m lucky enough to have access to amazing strawberries this is my favourite way to serve them. Although it’s pretty tasty with mediocre berries too.


The raspberries may seem like a strange addition, it’s an idea I ‘swiped’ from Melbourne chef Andrew McConnell.

They add an extra boost of berry flavour but you can skip them if you don’t have any rasps handy.

Total Time 30 minutes
Servings 6 people

Ingredients

  • 200 g (7oz) almond meal
  • 2 tablespoons psyllium husks
  • 2 teaspoons baking powder
  • 1/8 teaspoon pure stevia powder*
  • 2 eggs
  • 200 g (7oz) sour cream or greek yoghurt
  • handful raspberries optional
  • 2 x 250g (9oz) punnets strawberries to serve
  • whipped cream or double cream to serve

Instructions

  1. Preheat your oven to 180C (350F). Line a tray with baking paper.

  2. Mix almond meal, psyllium, baking powder and stevia in a medium bowl. Add eggs, and sour cream / yoghurt. Stir until just combined. Add raspberries (if using) and gently stir again. Stand for a few minutes to allow the psyllium to soak up the extra moisture.

  3. Divide mixture into 6 and form each into a little shortcake ball. I find using wet hands helps stop it being too messy. Place balls on your prepared tray and flatten slightly.
  4. Bake shortcakes for 15-20 minutes or until lovely and golden brown. While the shortcakes are baking remove stems from strawberries and slice. If they aren’t as sweet as you’d like add a tiny pinch of stevia or a little sugar.
  5. When the shortcakes are cooked, cool on a rack.
  6. To serve slice shortcakes in half, layer strawberries on the bottom half and top generously with cream. Place shortcake lids on top.

Strawberry Almond Shortcakes Variations

no psyllium husks – replace with another fiber source such as ground linseeds (flax seeds), ground chia seeds or oat bran.

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/8 teaspoon = 2-3 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure powder with 2-3 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 50g (2oz) sugar instead of the stevia. If you like things on the sweeter side, add more.

nut-free / budget – replace almond meal with finely ground sunflower seeds (I use a little coffee grinder) – no need to change the baking time.

different fruit – feel free to use your imagination! All berries are great but you could use any seasonal fruit instead. Sunny roast peaches are especially lovely with the raspberries in the cakes.

dairy-free / paleo – use coconut yoghurt or coconut cream instead of the sour cream / yoghurt.

higher fiber – add more psyllium or oat bran. You could also add ground linseeds (flax seeds) or chia seeds – or whole seeds for that matter.

smaller – form the shortcakes into 8 for a more dainty serve. Expect the baking time to be a few minutes less.

Shelf Life / Storage

Best on the day of baking. Once they’ve been filled they’ll only last a few days (and will go soggy but still be tasty!) Unfilled shortcakes can be kept for a week or so in an airtight container in the fridge. I like to warm them in the oven slightly before serving with the strawberries and cream. Unfilled shortcakes keep for months in the freezer.

Strawberry Almond Shortcakes

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Have fun in the kitchen!

With love,
Jules x