Almond Butter Strawberry Shortcakes

In a bowl, toss the strawberries with the sugar, lemon juice and vanilla. Set aside to macerate while you make the shortcakes.

Preheat the oven to 200°C fan bake and line a baking tray with baking paper.

Whisk together the flour, almond meal, caster sugar, baking powder, baking soda and salt. Add the cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs and there are still small chunks of butter visible.

Add the buttermilk and vanilla. Add to the dry ingredients and gently mix until just combined. Don’t overmix.

Turn the dough onto a lightly floured surface and gently bring it together. Pat into a roughly 15cm square. Place on the prepared tray and cut into 4 equal squares, keeping them close together.

Brush the tops with buttermilk and sprinkle over the raw sugar. Bake for 15-20 minutes, until puffed and golden brown. Transfer to a cooling rack to cool slightly.

To make the almond butter sauce, whisk together the almond butter, honey, 1 tbsp hot water, vanilla and salt until smooth, slowly whisking in more hot water if needed.

Carefully split each warm shortcake horizontally. Pile over the strawberries and some of their juices, followed by a generous dollop of cream and a drizzle of almond butter sauce. Add the top of the shortcake and sprinkle over the flaked almonds. Serve immediately.