Strawberry Almond Shortcake Delight

Name: Strawberry Almond Shortcake Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, chilled and cubed; 3/4 cup milk; 1 tsp almond extract; 1 cup heavy cream; 1/2 cup powdered sugar; 1 tsp almond extract; 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 Tbsp lemon juice

Highlighted under: Artisan Dessert Bakes

I’m thrilled to share my Strawberry Almond Shortcake Delight recipe, a perfect balance of light and rich flavors that has quickly become a favorite in our home. The combination of fresh strawberries and almond cream creates a delightful experience that is both refreshing and indulgent. I love making this dessert for gatherings, as it’s visually stunning and always impresses my guests. Each bite melts in your mouth, transporting you to a sweet paradise that feels special yet incredibly easy to whip up in under an hour.

Created by

Emily

Last updated on 2026-02-05T16:57:27.910Z

When I first experimented with this strawberry almond shortcake, I wanted to enhance the traditional version by adding a nutty twist. The almond flavor complements the sweetness of the strawberries beautifully, and the cake itself is light yet satisfying. I find that using fresh strawberries enhances the flavor, making every bite a treat.

One key tip is to let the shortcake cool completely before topping it with cream and strawberries. This prevents the strawberries from making the cake soggy, ensuring each layer holds its structure and flavor. Trust me, your guests will be raving about this dessert!

Why You'll Love This Recipe
Fresh, juicy strawberries combined with a nutty almond flavor
Light and fluffy texture that melts in your mouth
A gorgeous centerpiece for any occasion

Understanding the Ingredients

The quality of the strawberries is key to the success of this dish. I recommend using ripe, fresh berries for the best flavor. When selecting strawberries, look for those that are bright red, plump, and firm, avoiding any with green patches. If strawberries are out of season, you can use frozen ones, but allow them to thaw completely and drain excess moisture before slicing. This will help prevent the shortcake from becoming soggy.

The almond extract is what sets this dessert apart from traditional shortcakes. It adds a deliciously nutty aroma and enhances the overall flavor profile. If you’re unable to find almond extract, you can substitute it with vanilla extract, but this will slightly alter the flavor. Alternatively, if you're making this for someone with nut allergies, consider using coconut extract for a unique twist.

Technique Tips for Perfect Shortcake

When mixing the dough for the shortcake, be cautious not to overmix. Overworking your dough can result in a dense texture that detracts from its lightness. Instead, mix until just combined, and you'll achieve that desired fluffy structure. It should still be a bit lumpy; this is a sign that you've handled it just right. For an even lighter texture, you can substitute half of the all-purpose flour with cake flour.

As for baking, make sure to preheat your oven thoroughly to 350°F (175°C) before placing the shortcake inside. This ensures even cooking and helps develop a beautifully golden brown top. Check for doneness around the 25-minute mark, as oven times can vary. The shortcake should spring back lightly when touched and have a nice golden color around the edges.

Ingredients

For the Shortcake

2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
3/4 cup milk
1 tsp almond extract

For the Almond Cream

1 cup heavy cream
1/2 cup powdered sugar
1 tsp almond extract

For the Strawberry Topping

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 Tbsp lemon juice

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let them sit for 15 minutes to generate their juices.

Make the Shortcake

Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and almond extract until just combined. Do not overmix.

Bake

Spoon the batter into a greased 9-inch round cake pan. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.

Make the Almond Cream

While the shortcake cools, whip the heavy cream with powdered sugar and almond extract until stiff peaks form.

Assemble the Shortcake

Once the shortcake has cooled, slice it in half horizontally. Spread a layer of almond cream on the bottom half and top with a generous layer of the sugared strawberries. Place the top half back on and finish with more almond cream and strawberries.

Pro Tips

For an extra flavor kick, try adding a splash of vanilla extract to the almond cream. You could also substitute the strawberries with raspberries or peaches for a delicious twist.

Storing and Serving Suggestions

This dessert is best served fresh, but you can prepare components in advance. The shortcake can be baked a day ahead and stored in an airtight container at room temperature. The almond cream can be whipped and refrigerated for up to 24 hours, but it’s best to assemble the shortcake just before serving. This prevents the cream from making the shortcake soggy and maintains that delightful texture.

To serve, consider dusting the top with a light sprinkle of powdered sugar for an elegant touch. You can also add a few mint leaves for color and a hint of freshness. For a fun twist, try pairing this dessert with a scoop of vanilla or almond ice cream for added decadence.

Variations to Try

If you want to switch up the traditional strawberry flavor, consider substituting with other fruits such as peaches or raspberries. These fruits pair beautifully with almond cream and can bring a new dimension to the dish. For a seasonal variation, you could mix in some orange zest with the whipped cream for a citrusy kick.

For a gluten-free option, replace all-purpose flour with a gluten-free baking blend. Be sure to double-check that all other ingredients, particularly the baking powder, are also gluten-free. This keeps the dessert accessible while maintaining that lovely rise and texture.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before use to avoid excess moisture.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I make the shortcake in advance?

Absolutely! You can bake the shortcake a day in advance and store it wrapped in plastic wrap.

→ Is there a gluten-free option?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.