Frangipane Strawberry Shortcake

Frangipane Strawberry Shortcake is a luxurious twist on the classic dessert, combining the delicate almond flavor of frangipane with the freshness of strawberries and the richness of shortcake. The shortcake is layered with a luscious frangipane filling made from ground almonds, butter, and sugar, adding a delightful nutty flavor and soft, moist texture that elevates this dessert to a whole new level. Fresh, juicy strawberries and a dollop of whipped cream add brightness and sweetness, making each bite a perfect balance of flavors and textures. Ideal for special occasions or a delightful afternoon treat, this Frangipane Strawberry Shortcake is a decadent dessert that impresses with its elegance and taste.

Ingredients:

For the Shortcake:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract

For the Frangipane:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 cup almond flour (ground almonds)
• 1/2 teaspoon almond extract

For the Strawberries:

• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

For Serving:

• 1 cup heavy cream, whipped with 1 tablespoon sugar (optional)
• Powdered sugar for dusting (optional)

Instructions:

1. Prepare the Shortcake:
   • Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla extract until just combined.
   • Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a 1-inch thick round and cut into 6-8 biscuits using a round cutter. Place the biscuits on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown. Let them cool on a wire rack.
2. Prepare the Frangipane:
   • In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and almond extract until well combined. Stir in the almond flour until the mixture is smooth. Set aside.
3. Prepare the Strawberries:
   • In a bowl, toss the sliced strawberries with the sugar and lemon juice. Let them macerate for at least 15 minutes to release their juices.
4. Assemble the Shortcake:
   • Split the cooled shortcakes in half. Spread a generous layer of frangipane on the bottom half of each shortcake. Top with a spoonful of macerated strawberries and their juices. Place the top half of the shortcake over the strawberries.
5. Serve:
   • Serve the Frangipane Strawberry Shortcakes with a dollop of whipped cream if desired and a dusting of powdered sugar.

Frangipane Strawberry Shortcake offers a decadent, flavorful twist on a beloved classic. The rich almond frangipane filling paired with fresh strawberries and tender shortcake creates a dessert that’s as elegant as it is delicious, perfect for making any occasion feel special.