American·Dessert
Frangipane Strawberry Shortcake
A delightful twist on the summer classic, this recipe replaces traditional biscuit-style shortcake with a rich, almond-scented frangipane cake. The nuttiness of the almond flour and extract beautifully complements the sweet, macerated strawberries and homemade whipped cream.
Prep
25m
Cook
35m
Total
180m
Serves
4
Method
- 01
Preheat oven to 375°F (190°C). Butter four 5.5-ounce ramekins and line the bottoms with circles of parchment paper. In a large bowl, cream together the softened butter and 1/2 cup sugar with an electric mixer until light and fluffy.
Watch · 0:42
- 02
Add the egg, milk, all-purpose flour, baking powder, vanilla extract, almond extract, and salt to the butter mixture. Beat until well-combined and fluffy, then mix in the almond flour (sift first if it is clumpy).
Watch · 1:14
- 03
Transfer the batter into the prepared ramekins, smoothing the tops to remove air pockets. Sprinkle sliced almonds over the top of each. Place the ramekins on a baking sheet and bake for 30–35 minutes, or until the tops are golden brown and a toothpick comes out clean.
Watch · 2:53
- 04
Let the shortcakes cool in the ramekins for 20 minutes. Run a thin knife around the inside edges to loosen, then invert to unmold them and remove the parchment paper.
Watch · 4:00
- 05
While the cakes cool, hull and slice the strawberries. Place them in a bowl and toss with sugar. Let sit at room temperature for 20 minutes, stir, and repeat. Once juicy, refrigerate for at least 2 hours to allow a syrup to form.
Watch · 5:47
- 06
To serve, slice each almond shortcake in half horizontally. Place the bottom half on a plate, ladle over a generous amount of macerated strawberries and syrup, replace the top half, and finish with a large scoop of whipped cream and a sprig of mint.
Watch · 7:13
From Chef John
“You are, after all, the Martin Mull of your hull.”
“Around the outside, around the outside, around the outside.”
“In the business we refer to that as hiding the evidence.”