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Strawberry Almond Shortcakes

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


  • 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


  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.