Created by Nicole Weston of Baking Bites. These Strawberry Almond Shortcakes showcase strawberries with a tender almond cake that really compliments them.

  • | Medium
  • | 12 servings
Strawberry Almond Shortcakes
  1. Preheat oven to 350°F.
  2. Grease and flour a 12-cup muffin tin.
  3. In a large bowl, combine flour, almond meal, sugar, baking powder and salt and whisk until well-combined.
  4. Add in eggs, milk, vanilla extract and almond extract and whisk together until smooth. Pour in butter and whisk until fully incorporated.
  5. Bake for 16-20 minutes, until the cakes spring back when lightly touched and a toothpick inserted into the cake comes
  6. Take cakes out of the muffin pan and allow to cool on a wire rack.
  7. When cakes have cooled, they can be sliced in half and filled with Vanilla-Macerated Strawberries and Vanilla Yogurt Whipped Cream to serve.
Vanilla-Macerated Strawberries
  1. Combine sliced berries and vanilla sugar in a large bowl. Toss to combine.
  2. Allow to sit for 20 minutes at room temperature or several hours, covered, in the refrigerator, until strawberries start to release some of their juices.
Vanilla Bean Yogurt Whipped Cream
  1. In a medium bowl, beat heavy cream to stiff peaks.
  2. In a large bowl, whisk together vanilla bean seeds, confectioners' sugar and yogurt until well combined.
  3. Fold in whipped cream and use immediately.

Strawberry Almond Shortcakes

  • 1 cup all purpose flour
  • 1 cup almond meal (finely ground almonds)
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup milk
  • 1 tsp Rodelle Bourbon Vanilla Extract
  • 1/4 tsp Rodelle Almond extract
  • 4 tbsp butter, melted and cooled

Vanilla-Macerated Strawberries

  • 3 cups sliced, fresh strawberries
  • 3 tbsp Rodelle Vanilla Sugar

Vanilla Bean Yogurt Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 1 Rodelle Vanilla Bean, seeds scraped
  • 1/3 cup confectioners' sugar
  • 2/3 cup plain greek-style yogurt
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