Recipe Feature: Strawberry Almond Shortcake

Strawberry Almond Shortcake Recipe

strawberry shortcake, recipe


The rural area where I grew up was rather unremarkable except for two features: the alligator farm off exit 15, where you could watch barrel-chested lads wrestle the angry lizards, and acres upon acres of lush strawberry fields. Diving into a giant bowl of freshly-picked berries smothered over buscuity shortcake and topped with heavenly whipped cream was one of my greatest childhood delights. Chef Steve Brockman helps me elevate that simple pleasure with a shortcake infused with almond and orange zest – just in time for another favorite childhood celebration marked by sparklers and exploding fireworks. Mmmmmm… I know what I’ll be feasting on this Independence Day.

Serves approximately 10.


¾ lb butter
1 ½ c sugar
4 eggs
½ t salt
½ t baking powder
1 T amaretto
3 c flour
1 egg white
1 c sliced almonds
zest of 4 oranges
5 pt strawberries
1 pt heavy whipping cream
sugar, to taste
fresh mint (optional)

Shortbread Preparation

  1. Mix butter and sugar until it reaches a creamy consistency.
  2. Add eggs, zest, salt, baking powder and amaretto.  Mix well.
  3. Add flour. Mix well.
  4. Spread onto a sheet pan.
  5. Lightly beat egg whites and brush on batter.
  6. Spread and press almonds into dough.
  7. Bake at 350 for 20 minutes. Allow to cool.
  8. Cut into 3 inch squares and reserve.

Strawberries & Cream

  1. Clean, stem and quarter strawberries. Lightly sugar to taste.
  2. Prepare whipped cream. (Here’s a trick: put all your utensils for whipped cream in the freezer for 15 minutes before preparing.)

(For a particular festive touch, add some blueberries to make it a red-white-and-blue affair.)

Putting it Together

  1. Slice cake lengthwise in half, place bottom on plate.
  2. Cover with half a cup of berries and top with whipped cream.  Place almond cake on top and garnish with mint sprig.

~ by Faith on June 29, 2010.

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