Almond Strawberry Bliss Shortcake

Almond Strawberry Bliss Shortcake, a vegetarian twist on the classic American dessert. This recipe features a light, fluffy shortcake infused with almond essence, perfectly complemented by sweet, juicy strawberries and a luscious syrup. With potential allergens including almonds, dairy, eggs, and gluten, this treat is a must-try for those who appreciate rich textures and vibrant flavors.

Perfect for summer gatherings or special occasions, this shortcake can be served with whipped cream or vanilla ice cream for an extra touch. Enjoy the nutritional benefits of fresh strawberries while savoring every bite.

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Recipe Collection: Dessert

Serving Size: 4

Cooking Time: 120 minutes

Overview

This Frangipane Strawberry Shortcake is a delightful twist on the classic dessert, combining the rich flavors of almonds and strawberries. The shortcake is light and fluffy, perfectly soaking up the fresh strawberry syrup, making it a delicious treat for any occasion.

Diet Type

Vegetarian

Allergies

Almonds, Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 0.5 Cups butter, softened
• 0.5 Cups white sugar
• 1 Large egg
• 2 Tablespoons (tbsp) milk
• 0.33 Cups all-purpose flour
• 0.5 Teaspoons (tsp) baking powder
• 0.25 Teaspoons (tsp) fine salt
• 0.25 Teaspoons (tsp) vanilla extract
• 0.125 Teaspoons (tsp) almond extract
• 1 Cups almond flour
• 0.25 Cups sliced almonds
• 2 Pounds strawberries, sliced
• 0.67 Cups white sugar

Steps

1. Preheat the oven to 375°F (190°C). Grease four 5.5-ounce ramekins with butter, and line the bottoms with a round piece of parchment paper. Alternatively, line 6 wells of a standard muffin tin with parchment paper cups.
2. Beat the butter and sugar together with an electric mixer until light and fluffy. Add the egg, milk, flour, baking powder, salt, vanilla, and almond extract, and mix again until light and fluffy.
3. Add the almond flour and mix until incorporated. Transfer the batter evenly into the ramekins, and top with sliced almonds.
4. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 to 35 minutes. If using a muffin tin, check after 25 minutes. Let cool for 20 minutes; remove from the ramekins. Let cool completely before using.
5. Trim the strawberries, cut into 1/8-inch slices, and add to a bowl. Add sugar and toss with a spoon until the sugar disappears. Cover and let stand for 20 minutes.
6. Uncover, toss the berries; cover again and let stand for another 20 minutes, then refrigerate until the strawberries have produced as much syrup as you like.
7. To serve, cut the shortcakes in half, and place the bottom half in a bowl. Spoon strawberries and syrup generously over, then place the top half of the shortcake on top. Serve with whipped cream or vanilla ice cream.

Enjoy this delightful and flavorful dessert with your loved ones!