Combine all the batter ingredients (except the berries) and mix until smooth. Gently fold in the strawberries. Set aside.
In a small bowl combine the filling ingredients and mix until smooth.
Put half the batter into a mini scone pan, cupcake tin, or other individual baking pan. Drop spoonfuls of the filling on top. Spoon on the rest of the batter. It's ok if some of the filling peeks through.
Bake for 30-45 minutes or until golden.
Combine the ingredients for the glaze and mix until smooth. I processed for a few seconds in my rocket blender. Spread the glaze on the warm tea cakes.
Serve with additional Stevia Kitchens Strawberry Jam.