Almond Shortcakes with Balsamic Strawberries
Juicy strawberries macerated with balsamic vinegar and orange zest are layered with flaky almond shortcakes and softly whipped vanilla cream.
Makes: 8 individual shortcakes | Prep Time: 30 minutes | Chill Time: 15 minutes | Cook Time: 16–20 minutes | Total Time: 1 hour 5 minutes
Why You’ll Love This Recipe
Almond flour and almond extract give the shortcakes delicate almond flavor.
Balsamic vinegar and orange zest deepen and brighten the natural sweetness of ripe strawberries.
Individual shortcakes create an elegant presentation and are easy to serve.
The components can be prepared ahead, and unbaked shortcakes may be frozen.
Ingredients
For the Balsamic Strawberries
2 pounds fresh strawberries, hulled and sliced
3 tablespoons granulated sugar, or more to taste
2 teaspoons balsamic vinegar
1 teaspoon finely grated orange zest
For the Almond Shortcakes
2 cups all-purpose flour
½ cup finely ground almond flour
1 tablespoon sodium-free or appropriately low-sodium baking powder
3 tablespoons granulated sugar
6 tablespoons cold unsalted butter, cut into small cubes
¾ cup cold heavy cream, plus 1 tablespoon if needed
½ teaspoon pure almond extract
2 tablespoons sliced almonds
1 tablespoon heavy cream, for brushing
1 teaspoon granulated sugar, for topping
For the Vanilla Whipped Cream
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
Equipment
Baking sheet
Parchment paper
Pastry cutter or food processor
2½- or 3-inch biscuit cutter
Pastry brush
Electric hand mixer or stand mixer with whisk attachment
Wire cooling rack
Instructions
1. Prepare the Balsamic Strawberries
Place the sliced strawberries in a large bowl.
Add the granulated sugar, balsamic vinegar, and orange zest. Gently stir until the strawberries are evenly coated.
Let the mixture stand at room temperature for 30–45 minutes, stirring once or twice, until the berries release some of their juices.
2. Prepare the Oven and Baking Sheet
Preheat the oven to 425°F.
Line a baking sheet with parchment paper.
3. Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and granulated sugar until evenly combined.
4. Cut in the Butter
Add the cold butter.
Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-size pieces of butter remaining.
To use a food processor, pulse the dry ingredients briefly to combine. Add the butter and pulse several times, just until the mixture reaches the proper texture. Transfer it to a large bowl before adding the cream.
5. Form the Dough
Combine the ¾ cup cold heavy cream and almond extract.
Pour the mixture over the dry ingredients. Using a fork or silicone spatula, stir gently until a shaggy dough begins to form.
If dry flour remains at the bottom of the bowl, add up to 1 additional tablespoon of cream, 1 teaspoon at a time. Do not add more than needed.
6. Shape the Shortcakes
Turn the dough onto a lightly floured surface.
Gently bring it together with your hands, then pat it into a rectangle approximately ¾ inch thick.
Fold the dough in half and pat it out again. Repeat once more to create light, flaky layers.
Using a floured 2½- or 3-inch biscuit cutter, cut out as many rounds as possible. Press straight down without twisting the cutter.
Gather the scraps gently, pat them together, and cut additional rounds to make 8 shortcakes.
Arrange the shortcakes approximately 2 inches apart on the prepared baking sheet.
7. Chill and Finish the Shortcakes
Refrigerate the shaped shortcakes for 15 minutes.
Brush the tops lightly with the remaining tablespoon of heavy cream.
Sprinkle with the sliced almonds and 1 teaspoon of granulated sugar, pressing the almonds very gently so they adhere.
8. Bake the Shortcakes
Bake for 16–20 minutes, or until the shortcakes are risen and golden around the edges.
Transfer them to a wire rack and let them cool for at least 15 minutes before assembling.
9. Prepare the Vanilla Whipped Cream
Place the cold heavy cream, confectioners’ sugar, and vanilla in a chilled mixing bowl.
Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat on medium speed until soft peaks form.
Take care not to overbeat the cream.
10. Assemble the Shortcakes
Using a serrated knife, carefully split each shortcake horizontally.
Place the bottom half of each shortcake on a serving plate.
Spoon some of the balsamic strawberries and their juices over the bottom. Add a generous spoonful of whipped cream, then replace the top half of the shortcake.
Finish with additional strawberries and whipped cream, if desired.
Serve immediately.
Cook’s Notes
Choose ripe, fragrant strawberries and taste them before adding the full amount of sugar; naturally sweet berries may need less.
Use sodium-free or appropriately low-sodium baking powder.
Keep the butter and heavy cream cold for light, flaky shortcakes.
Handle the dough gently without overmixing, and assemble the shortcakes just before serving to prevent them from becoming soggy.
Make Ahead
Slice and refrigerate the strawberries several hours ahead. Add the sugar, balsamic vinegar, and orange zest 30–45 minutes before serving.
Bake the shortcakes up to 1 day ahead and store them in an airtight container at room temperature. Refresh in a 300°F oven for 5–7 minutes before serving.
Prepare the whipped cream up to 4 hours ahead and refrigerate it covered. Whisk briefly by hand if it begins to soften.
Storage
Store unfilled shortcakes in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 300°F oven for 5–7 minutes.
Refrigerate the balsamic strawberries separately for up to 2 days and the whipped cream separately for up to 1 day.
Assembled shortcakes are best served immediately. Leftovers may be refrigerated for up to 1 day, although the shortcakes will soften.
Baked shortcakes may be wrapped individually and frozen for up to 2 months. Thaw at room temperature and warm briefly before serving.
Complete the Meal
Complete your summer meal with Salade Niçoise and Salmon with Tomato Sorrel Salsa, then finish with these fresh strawberry shortcakes for a delicious summer dessert.