Almond Strawberry Cake

For the pastry:
200 gms plain flour (maida)
100 gms butter
30 gms ground almonds
2/3 cup icing sugar
A pinch of salt
2 - 3 tbsp ice-cold water
For the strawberry sauce:
2 cups strawberries
2 tbsp icing sugar
Juice of 1/2 lemon
For the filling:
1 1/2 cups strawberries, sliced
1 1/2 cups whipped cream
For the garnish:
Icing sugar to sprinkle
A few strawberries

1. Sieve the flour and salt together. Mix with the ground almonds. Rub the butter into the flour with your fingertips.
2. Add the sugar and mix well. Add enough ice-cold water to make a dough. Chill for 30 minutes.
3. Preheat the oven to 200 degree C (400 degree F). Roll out the pastry on a lightly floured surface and using a cutter, cut sixteen rounds of 3mm (1/8") thickness. Bake for 15 to 20 minutes until pale golden. Cool and keep aside the cakes.
4. For the strawberry sauce, puree the strawberries in a blender. Add the icing sugar and lemon juice. Strain and refrigerate.
5. For arranging the cake, place one cake on a plate. Pipe some whipped cream on top and place some sliced strawberries. Sandwich with another cake. Make the other 7 cakes in the same manner.
6. For garnishing, dust icing sugar on top of each cake and garnish with strawberries. Serve surrounded by the sauce.
   Makes 8 shortcakes.
   Preparation Time: 45 minutes + Baking Time: 20 minutes.