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.
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.