Strawberry Shortcake – except with blueberries and almonds

Family dinner time at mine again tonight.
No particular occasion, but we are all at a point where it’s easy to get everyone together without much fuss.  Except for the Tasmanians.
We did make a pact to all go there for Xmas next year though.
Bags NOT cooking 🙂

There’s an awesome summer storm brewing outside (in spring) and I thought I’d get Kid baking again tonight.

Blueberry and Almond Shortcake
150 gm softened butter
150 gm raw sugar – white will do
2 1/2 cups plain flour
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
2 cups blueberries – fresh or frozen plus extra for serving
1 cup flaked almonds
Icing sugar for dusting

Cream the butter and sugar until pale and creamy. Add the eggs one at a time, making sure each is combined before adding the next.
Fold in the dry ingredients until  well combined. The mixture will be soft and a little sticky. The next thing to do is leave it in the fridge for a while until it firms up.

This will make it easier to handle due to the high butter content. Place 3/4s of the mix into the bottom of a small non-stick baking pan or cake tin. This is made easier by placing a piece of baking paper over the top and using your fingers to spread it out.


You want about 2 cm depth on the bottom. The thing with shortcake is that the pastry forms part of the filling as well as the crust.
Add the blueberries (well washed please, especially if using fresh ones).
Fold the flaked almonds through the remaining shortcake dough.
This will form the lid. Return it to the fridge for 5-10 minutes.


Place it between two pieces of baking paper and spread it out to the size of the cake. Peel off one layer of paper and turn it pastry side down on top of the blueberries. Then peel off the remaining paper. Sprinkle some extra almonds on top if you have any. Bake at 180* c for around  30 mins.
Dust with icing sugar and serve w/ ice cream and extra blueberries. Or with custard. Or for breakfast or morning tea.

We got about 10 good serves here. We used 3 punnets of blueberries in the middle, I found them for a good price whilst shopping this arvo. That was the reason behind this dessert.

What Kid Did
Kid made dessert and we made absolutely sure that all the dinner guests were aware of this. I think it’s a great little self esteem booster letting her totally own that. And by re-telling how she made it to the family there’s hopefully a good chance that some of it will stick.

We didn’t just eat dessert. I made some roast vegetables, baked potatoes, brown rice with eggplant  in lettuce cups and a crisp Asian salad. So I needed help of course.


Kid set about washing the lettuce and herbs, picking the herbs and the beans and generally just being a great little helper. I set tasks so that she could aim to have them done by the time Grandma and Grandad arrive.
Then she can go play with them.

The Wash Up

This a fairly quick and easy dessert.  You can make the pastry a few days ahead if you like and keep it wrapped in the fridge. You could use any fruit in the middle – bananas, apples, peaches, pears.

And strawberries of course 😉

Leave a comment

1 Comment

  1. Heather Binns

     /  November 8, 2014

    Great shortcake thanks Adam and Kid! Might try it with a bit of well ripened last year’s Christmas fruit mince…have just enough left. Cheers, Heather B



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