For an even richer flavor, toast the sliced almonds before adding them to the shortcakes. If you don't have ramekins or a muffin tin, you can bake the shortcake in a small cake pan. Adjust the baking time accordingly. Macerating the strawberries overnight will intensify their flavor and create a more luscious syrup. A dollop of mascarpone cheese or crème fraîche makes a wonderful alternative to whipped cream or ice cream.
Frangipane Strawberry Shortcake
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs
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SERVING4 People
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VIEWS9
Experience the delightful marriage of sweet strawberries and nutty frangipane in this exquisite shortcake. A sophisticated twist on a classic, it's destined to become a cherished favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate92 g
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Cholesterol108 mg
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Fiber9 g
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Protein12 g
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Saturated Fat16 g
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Sodium400 mg
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Sugar72 g
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Fat43 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375°F (190°C). Grease four 5.5-ounce ramekins with butter and line the bottoms with parchment paper rounds. Alternatively, line six wells of a standard muffin tin with parchment paper liners. (5 minutes)
02
Step
5 mins
In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. (5 minutes)
03
Step
3 mins
Add the egg, milk, all-purpose flour, baking powder, salt, vanilla extract, and almond extract. Mix until just combined, being careful not to overmix. (3 minutes)
04
Step
2 mins
Gently fold in the almond flour until incorporated. (2 minutes)
05
Step
5 mins
Divide the batter evenly among the prepared ramekins or muffin tin wells. Sprinkle the tops with sliced almonds. (5 minutes)
06
Step
35 mins
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using a muffin tin, check for doneness after 25 minutes. (35 minutes)
07
Step
20 mins
Let the shortcakes cool in the ramekins or muffin tin for 20 minutes before inverting them onto a wire rack to cool completely. (20 minutes)
08
Step
10 mins
While the shortcakes are cooling, prepare the strawberries. Trim and thinly slice the strawberries (about 1/8-inch thick). Place them in a bowl and sprinkle with 2/3 cup of sugar. Toss gently to coat. (10 minutes)
09
Step
20 mins
Cover the bowl and let the strawberries macerate at room temperature for 20 minutes, stirring occasionally. (20 minutes)
10
Step
20 mins
Uncover, toss berries; cover again and let stand 20 minutes more, then refrigerate until strawberries have produced as much syrup as you like. (20 minutes)
11
StepTo assemble, slice each shortcake in half horizontally. Place the bottom half in a serving bowl, spoon a generous amount of macerated strawberries and syrup over the top, and then crown with the top half of the shortcake. Serve immediately with whipped cream or vanilla ice cream.
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RECIPE REVIEWS
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Please Rate
Danny Toy
Jun 29, 2025The almond extract is the secret ingredient! It really elevates the shortcake to another level.
Garett Stracke
Jun 26, 2025I've made this several times, and it's always a hit. The strawberries are so juicy and flavorful.
Weldon Morar
Jun 23, 2025Easy to follow recipe and delicious results. I will definitely be making this again.
Hertha Mohr
Jun 21, 2025This recipe is amazing! The frangipane adds such a unique flavor to the shortcake.