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.
Whisk cream, half the crème de cassis and half the icing sugar in a bowl until soft peaks form, refrigerate until required.
Combine strawberries with remaining crème de cassis and icing sugar in a bowl and toss to combine, refrigerate until required.
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.