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You will need an 8 inch round, non-stick cake tin for this recipe.

Pre-heat your oven to 190c

• In a large mixing bowl, sift in the flower and then add the baking powder, baking soda, salt and sugar and mix together.
• Cut the chilled butter into cubes and add to the mixing bowl, then use your fingertips to to crumble the flour mix and butter together until combined and you are left with a crumble mix that resembles fine breadcrumbs.
• Next, add the buttermilk to your crumble mix and use your hands to mix together until all the dry bread crumbs have been moistened with the buttermilk.

• You should then be left with a ball of dough with a slightly sticky consistency to it.
• Remove from the bowl and add the dough to the non-stick cake tin, smoothing down so that it covers the entire base.

• Bake in the oven for 25-30 minutes or until the top of the cake has turned a light golden brown.
• Allow the cake to cool a little before removing it from the tin, then transfer to a wire cooling rack.
• As there are three layers to the strawberry shortcake, you will need to bake two further shortcake layers before you create the filling.

For the filling -

• Wash all the strawberries, cut them in half and set to one side.
• Empty the the whipping cream into the bowl of your food mixer (or a large mixing bowl if you are using a hand held whisk), then add the almond essence and whisk until the cream has thickened.
• Place the first layer of shortcake onto a large cake stand and then start spooning (about a third) the whipping cream on to it, smoothing it out with a palette knife.
• Cover the whipped cream with a layer of fresh strawberries, spacing them evenly.
• Repeat this process with the last two layers of the shortcake.
• Finally, sprinkle the top layer with the flaked almond pieces.

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