Sift flour, salt and baking-powder and mix with the ground almonds. Cream the fat and sugar and add egg yolk. Work in the flour mixture as for a cake of shortbread. Divide into three pieces and roll into rounds a good ¼ in. thick. Bake in a moderate oven (350 ° F., Gas 4) until golden brown, then allow to become cold. Crush strawberries slightly with sugar to taste and add a little whipped cream. Spread this on to the first round of shortcake, cover with the second round and so on, finishing with a layer of strawberries. Pipe whipped cream on top and round edges. Decorate as desired.