Frangipane Strawberry Shortcake
Cost $15, save $10
Source: Recommended by CookPal
- 55 Min
- 4 Servings
- $15
Frangipane Strawberry Shortcake
Cost $15, save $10
Source: Recommended by CookPal
- 55 Min
- 4 Servings
- $15
INGREDIENTS
Cake Base
- 🧈 1/2 cup butter, softened
- 🧂 1/2 cup sugar
- 🥚 1 large egg, at room temperature
- 🥛 2 tablespoons milk
- 🌾 1/3 cup flour
- 🧂 1/2 teaspoon baking powder
- 🧂 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 cup almond flour
- 1/4 cup sliced almonds
Strawberry Topping
- 🍓 2 pounds strawberries
- 🧂 2/3 cup sugar
STEPS
Preheat the oven to 375 degrees F (190 degrees C). Grease four 5.5-ounce ramekins with butter, and line bottoms with parchment paper. Alternatively, line 6 muffin tin wells with parchment paper cups.
Beat butter and sugar with an electric mixer until light and fluffy. Add egg, milk, flour, baking powder, salt, vanilla, and almond extract; mix until light and fluffy.
Add almond flour and mix until incorporated. Transfer batter evenly into ramekins. Top with sliced almonds.
Bake in the preheated oven until a toothpick inserted comes out clean, 30 to 35 minutes. Remove from oven; let cool for 20 minutes. Transfer to cooling rack.
Trim strawberries, slice into 1/8-inch pieces. Add to a bowl with sugar, toss until mixed. Cover bowl and let stand for 20 minutes.
Toss berries again, cover and let stand for another 20 minutes. Refrigerate until syrup forms.
Halve shortcakes and place bottom half in bowl. Spoon strawberries and syrup generously over it. Place top half of shortcake on top. Serve with whipped cream or ice cream if desired.
NUTRIENTS
Per 1 serving🔥
765
Calories
- 12Protein
- 92Carbs
- 43Fats
💡 Toast sliced almonds for extra crunch before adding them as a topping.Use fresh, ripe strawberries for best flavor and syrup production.Chill the refrigerator to keep the strawberry syrup fresh for longer use.For a gluten-free version, substitute all-purpose flour with additional almond flour.