Advertisement
Home Dessert

Strawberry and almond shortcakes with cassis cream

Australian Gourmet Traveller recipe for strawberry and almond shortcakes with cassis cream for a Great Gatsby party
Strawberry and almond shortcakes with cassis cream

Strawberry and almond shortcakes with cassis cream

William Meppem
12
30M
15M
45M

Ingredients

Almond shortcakes

Method

Main

1. 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.
2.Whisk cream, half the crème de cassis and half the icing sugar in a bowl until soft peaks form, refrigerate until required.
3.Combine strawberries with remaining crème de cassis and icing sugar in a bowl and toss to combine, refrigerate until required.
4.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.

Notes

Related stories


Advertisement
Advertisement