This Frangipane Strawberry Shortcake was a great reminder that doing a new twist on a classic recipe is always a challenge. Recipes become iconic for a reason, so trying to change them at all is somewhat questionable, but if you are going to put a fresh spin on things, it must be at least as good as the original, and I truly believe this was. Maybe better. Maybe.
My first attempt wasn’t. I used a standard frangipane batter for the shortcake element, but it was too dense and moist. That’s how frangipane is suppose to be, but the best part of a strawberry shortcake is all that fresh strawberry syrup soaking into the cake, so I had to add some flour make it a little more cakey. Anyway, I finally nailed what I think is one of the best versions of strawberry shortcake we’ve ever had, and I really do hope you give it a try soon. Enjoy!
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Ingredients
Shortcakes
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1/2 cup butter, softened
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1/2 cup white sugar
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1 large egg, at room temperature
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2 tablespoons milk
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1/3 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon fine salt
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1/4 teaspoon vanilla extract
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1/8 teaspoon almond extract
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1 cup almond flour
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1/4 cup sliced almonds
Strawberries and Syrup
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2 pounds strawberries
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2/3 cup white sugar
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease four 5.5-ounce ramekins with butter, and line bottoms with a round piece of parchment paper. Alternatively, line 6 wells of a standard muffin tin with parchment paper cups.
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Beat butter and sugar together with an electric mixer until light and fluffy. Add egg, milk, flour, baking powder, salt, vanilla, and almond extract, and mix again until light and fluffy.
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Add almond flour and mix until incorporated. Transfer batter evenly into ramekins, and top with sliced almonds.
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Bake in the preheated oven until a toothpick inserted near the center comes out clean, 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.
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Trim strawberries, cut into 1/8-inch slices, and add to a bowl. Add sugar and toss with a spoon until sugar disappears. Cover and let stand 20 minutes.
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Uncover, toss berries; cover again and let stand 20 minutes more, then refrigerate until strawberries have produced as much syrup as you like.
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To serve, cut shortcakes in half, and place bottom half in a bowl. Spoon strawberries and syrup generously over, then place top half of shortcake on top. Serve with whipped cream or vanilla ice cream.
John Mitzewich
Chef's Note:
This will make 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.
Nutrition Facts (per serving)
| 765 | Calories |
| 43g | Fat |
| 92g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 765 | |
| % Daily Value * | |
| Total Fat 43g | 55% |
| Saturated Fat 16g | 82% |
| Cholesterol 108mg | 36% |
| Sodium 400mg | 17% |
| Total Carbohydrate 92g | 33% |
| Dietary Fiber 9g | 33% |
| Total Sugars 72g | |
| Protein 12g | 24% |
| Vitamin C 133mg | 148% |
| Calcium 189mg | 15% |
| Iron 3mg | 17% |
| Potassium 650mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
