This is the first year that we haven’t had a crop of strawberries. Strawberry plants have to be replaced every few years, and ours needed replacing this year. Jeremy and I plan to install raised bed planters for the new set of strawberry plants, but with all of the extra work from our wedding, we haven’t had time to work on them. Luckily ,we have family that are kind enough to share some of their strawberries. Store bought strawberries are fine, but they can’t compare to the homegrown variety. I have several pounds of strawberries in the fridge. Gabe prefers them sliced with whipped cream, but it wouldn’t be summer if I didn’t make strawberry shortcake or strawberry freezer jam. Today’s recipe features a twist on your typical shortcake with the addition of almond extract and slivered almonds to the top; I hope you’ll give this Almond Shortcake with Strawberries and Whipped Cream a try.
There isn’t anything fancy about this recipe. It’s a plain jane shortcake that substitutes almond extract for vanilla, and it’s lightly covered with almond slivers. One of the layers of our wedding cake was almond, and my great grandmother’s favorite cake was an almond cake made by her great-niece. I love just about anything with almonds in it, sadly Jeremy doesn’t share my love of almonds. He likes baked goods with almond extract, but he’s never been fond of anything with nuts in it. He was kind of whine-y when I started baking this, and he saw the almonds on top. I told him he could pick them off, but I decided to be kind and leave the nuts off a few of them. When we started eating them, I couldn’t help be notice Jeremy chose an almond covered one. He said it wasn’t “half-bad” and I decided there’s hope for him yet.
The nuts on the top of the almond shortcake lightly toast while the shortcake is baking, and adds a nice crunch to the dessert. I highly recommend making homemade whipped cream from fresh cream to go in the filling, but the store-bought or canned variety will do just fine.
- 2 cups of all-purpose flour
- 1 cup of butter (cold and cubed)
- ½ teaspoon salt
- 1 tablespoon of baking powder
- ¼ cup of sugar
- ⅓ cup of milk
- ⅓ cup of cream or buttermilk
- 2 teaspoons almond extract
- ½ cup slivered almonds
- 1 quart cleaned and quartered strawberries
- ¼ cup sugar
- Whipped Cream
- Preheat over to 400 degrees F.
- Combine strawberries and ¼ cup sugar in a bowl and set aside.
- In mixer combine flour, baking powder, sugar, and salt.
- Start to add in butter cubes one at a time.
- Once the butter is added, add in the milk and cream.
- A biscuit like dough should start to form.
- Lightly flour a piece of parchment paper and empty the dough onto the floured paper.
- Roll out approximately 1 inch to ¾ inch thickness.
- Cut 3 inch shortcakes
- There should be approximately 8 depending on thickness.
- Place them on a lightly greased baking sheet.
- Top each shortcake with several slivered almonds.
- Brush butter or some of the cream to the top of each shortcake
- Bake for 12-15 minutes or until golden brown
- Remove from oven and cool on cooling rack
- Slice through the middle and serve filled with whipped cream and sliced strawberries
Have you ever had an almond shortcake? It might be my favorite shortcake, and they’re equally delicious paired with blackberries, raspberries, blueberries, or a combination of berry type fruit. What’s your favorite summer time dessert?