Strawberry shortcake is always a favorite to serve this time of year. Here in Minnesota “pick-your-own” strawberry fields are ripening and advertising their fresh sweet berries. Grocery stores have plenty of these luscious red delights. This is simply the perfect time to make a dessert that showcases this beloved fruit.
Strawberries are one of my boys' favorite fruits. They have been known to polish off a pint or two as a quick snack. There really isn’t anything better than a ripe, sweet strawberry.
I will admit that I have served more than my fair share of strawberry shortcake using biscuit type shortcakes or slices of angel food cake. So, I decided it was about time to try something new and different. After looking through a number of strawberry dessert recipes I selected Strawberry Almond Cream Shortcake. Not only is this a beautiful dessert to serve it also includes one of my favorite nuts, almonds. Sliced toasted almonds add a bit of crunch and nutty goodness to the crust. Almond extract provides a rich, mellow flavor in the filling; the perfect complement to the berries.
To begin heat the oven to 350°F. Grease a 9-inch springform pan and set it aside. A springform pan is a two piece (sides and bottom) circular pan that has a fastener on the side that can be opened allowing the removal of the sides. It is used most often to make cheesecake.
If you don’t have a springform pan substitute a 9-inch round cake pan. Line the pan with aluminum foil, leaving a 1-inch overhang. Grease the foil. (Once the shortcake is cooled you will use the foil as handles to lift the shortcake out of the pan.)
Before making the crust, toast the sliced almonds by spreading them on a cookie sheet. Bake for about 5 to 10 minutes, watching them carefully and stirring at least once, until golden brown. Let cool while making the crust.
To make the crust, combine the sugar and butter in a large bowl. Beat at medium speed until the mixture is creamy.
Add the egg and almond extract; continue beating until creamy.
Reduce mixer speed to low and add the flour and baking powder.
Continue beating until well mixed. Gently press the dough onto the bottom of the prepared springform pan.
Sprinkle the toasted almonds over the dough.
Now to make the filling, combine all the filling ingredients in a medium bowl. Beat with a wire whisk until mixture is smooth.
Pour the filling over the almonds and crust.
Bake for 60 to 70 minutes or until edges are lightly browned. The surface of the filling may be cracked. Cool completely on a wire rack. Once cooled, remove the sides of the pan. (If you used a 9-inch round cake pan, just lift the shortcake out of the pan using the foil as handles.)
Arrange the luscious red strawberry halves on top of the cake.
In a small bowl melt the strawberry jelly in the microwave. This only takes a few seconds so watch carefully. Brush or drizzle the melted jelly over the strawberries. This will make them glisten!
Isn’t this beautiful? And, it taste great too.
What’s your favorite way to eat strawberries? Try something new like Strawberry Almond Cream Shortcake and let me know what you think by rating and reviewing the recipe.
Stop by the blog Thursday when I'm making a chocolate dessert sauce you'll just love!
Becky Wahlund is the Director of the Test Kitchens for Land O'Lakes and writes for our Recipe Buzz™ Blog.