Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Strawberry and almond shortcakes with cassis cream


You'll need

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

Method

  • 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.


At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 12 people

Featured in

Dec 2011

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Autumn dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Cognac and hazelnut affogato

recipes

Strawberry recipes

Crepes with honeyed oranges

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×