Almond Frangipane Strawberry Shortcake

Name: Almond Frangipane Strawberry Shortcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 0.33 cup All-Purpose Flour; 0.13 tsp Almond Extract; 1 cup Almond Flour; 0.5 tsp Baking Powder; 0.5 cup Butter; 1 whole Eggs; 2 tbsp Milk; 0.25 tsp Salt; 0.25 cup Sliced Almonds; 2 lb Sliced Strawberries; 0.5 cup Sugar; 0.25 tsp Vanilla Extract

Dessert 🍰 American Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Almond Frangipane Strawberry Shortcake pairs buttery almond cake with juicy, sweet-tart strawberries for a rich yet balanced dessert. The frangipane adds a tender, nutty crumb and a toasty edge from sliced almonds, complementing the fruit’s brightness. Serve it chilled or at room temperature for spring and summer gatherings, brunch, or a special after-dinner treat.

Prep30 mins
Cook30 mins
Serves4
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees 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 with an electric mixer until light and fluffy. Add the egg, milk, flour, baking powder, salt, vanilla, and almond extract, and beat again until light and fluffy.
3

Add the almond flour and mix until incorporated. Divide the batter evenly among the ramekins and top with sliced almonds.
4

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 30 to 35 minutes.
5

If using a muffin tin, start checking after 25 minutes.
6

Let cool for 20 minutes; remove from the ramekins.
7

Let cool completely before using.
8

Trim the strawberries, slice them into 1/8-inch slices, and place in a bowl. Add sugar and toss with a spoon until the sugar dissolves. Cover and let stand for 20 minutes.
9

Uncover and toss the berries; cover again and let stand for 20 minutes more, then refrigerate until the strawberries have produced as much syrup as you like.
10

To serve, cut the shortcakes in half and place the bottom half in a bowl. Spoon the strawberries and syrup generously over, then set the top half of the shortcake on top. Serve with whipped cream or vanilla ice cream.
11

Chef's Note: This yields enough strawberries and syrup for 6 portions, so if you use 4 ramekins instead of 6 muffin cups, you will have leftovers to top ice cream or yogurt.