Frangipane Strawberry Shortcake Recipe

• Unique Twist on a Classic: The addition of frangipane brings a rich almond flavor to the traditional strawberry shortcake.
• Fresh and Flavorful: Juicy strawberries provide the perfect contrast to the creamy, nutty frangipane.
• Perfect for Special Occasions: This dessert is fancy enough for celebrations but easy enough to make anytime.
• Versatile: You can serve this as individual shortcakes or assemble it as a layered cake for a show-stopping presentation.

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Key Ingredients

• Strawberries: Fresh, ripe strawberries are the star of this dessert. Choose the best-quality strawberries you can find for maximum flavor.
• Shortcake: The base of this recipe is a classic buttery shortcake. It’s light, fluffy, and slightly crumbly, perfect for soaking up the strawberry juices.
• Frangipane: This almond cream filling is rich, smooth, and packed with flavor. It’s made from ground almonds, butter, sugar, and eggs, giving the dessert a luxurious feel.
• Almond Extract: A little almond extract enhances the flavor of the frangipane and complements the strawberries beautifully.
• Whipped Cream: Freshly whipped cream adds lightness and a creamy texture that balances the richness of the frangipane and the sweetness of the strawberries.

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How to Make Frangipane Strawberry Shortcake

Step 1: Prepare the Shortcake

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and a pinch of salt.
• Cut in 1/2 cup (1 stick) of cold unsalted butter until the mixture resembles coarse crumbs.
• Slowly add 3/4 cup of heavy cream, stirring until the dough comes together. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Use a round biscuit cutter to cut out shortcakes and place them on the prepared baking sheet.
• Brush the tops with a little extra cream and sprinkle with sugar. Bake for 12-15 minutes or until golden brown. Let cool on a wire rack.

Step 2: Make the Frangipane

• In a bowl, cream together 1/2 cup of softened butter and 1/2 cup of sugar until light and fluffy.
• Add 1 large egg and 1 teaspoon of almond extract, mixing well.
• Stir in 1 cup of ground almonds (almond flour) until combined. The frangipane should be smooth and spreadable.

Step 3: Prepare the Strawberries

• Hull and slice 2 cups of fresh strawberries. Toss them with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Let them sit for about 15 minutes to macerate and release their juices.

Step 4: Assemble the Shortcakes

• Slice the cooled shortcakes in half horizontally.
• Spread a generous layer of frangipane on the bottom half of each shortcake.
• Spoon the macerated strawberries over the frangipane, allowing some of the juices to soak into the shortcake.
• Top with a dollop of freshly whipped cream and place the top half of the shortcake on top.
• Garnish with a few extra strawberries and a dusting of powdered sugar, if desired.

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Tips for Making the Best Frangipane Strawberry Shortcake

1. Use Ripe Strawberries: The sweetness and flavor of this dessert depend heavily on the quality of the strawberries. Choose ripe, fragrant strawberries for the best results.
2. Don’t Overmix the Dough: When making the shortcakes, mix the dough just until it comes together. Overworking the dough can result in tough shortcakes.
3. Chill the Frangipane: If the frangipane becomes too soft, chill it in the refrigerator for 15-20 minutes before spreading it on the shortcakes. This will help it hold its shape.
4. Make Ahead: You can prepare the shortcakes and frangipane ahead of time. Store the shortcakes at room temperature and the frangipane in the fridge, then assemble just before serving.
5. Customize Your Toppings: For a little extra flavor and texture, sprinkle toasted almonds over the whipped cream or drizzle the top with honey.

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Recipe Variations

• Chocolate Frangipane Shortcake: Add 2 tablespoons of cocoa powder to the frangipane mixture for a rich, chocolatey twist.
• Berry Medley Shortcake: Instead of just strawberries, use a combination of berries like raspberries, blueberries, and blackberries for a colorful and flavorful medley.
• Gluten-Free Shortcake: Replace the all-purpose flour in the shortcake with a gluten-free flour blend to make this dessert gluten-free.
• Lemon Almond Shortcake: Add 1 tablespoon of lemon zest to the shortcake dough for a bright, citrusy flavor that complements the frangipane and strawberries.

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Frequently Asked Questions (FAQs)

1. Can I make this recipe with frozen strawberries?

Fresh strawberries are best for this recipe, but if you only have frozen strawberries, let them thaw completely and drain off any excess liquid before using.

2. How do I store leftover shortcakes?

Store the components separately for best results. The shortcakes can be stored in an airtight container at room temperature for up to 2 days. The frangipane should be refrigerated and will last up to 3 days. Assemble just before serving.

3. Can I make the frangipane ahead of time?

Yes! Frangipane can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature before using.

4. What can I use instead of almond flour?

If you don’t have almond flour, you can make your own by finely grinding blanched almonds in a food processor. You can also use hazelnut or pistachio flour for a different flavor profile.

5. Can I freeze the shortcakes?

Yes, you can freeze the baked shortcakes. Allow them to cool completely, then wrap tightly and freeze for up to 3 months. Thaw and reheat in the oven before serving

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