Classic Strawberry Shortcake with Almond Slivers: A Delightful Recipe

When we think of a strawberry shortcake, the image that comes to mind is a moist, sweet and romantic like a soft summer afternoon. It’s a classic, and for good reason. The buttery, crumbly biscuit, the soft strawberries dipped in a sweet syrup and the gentle whipped cream that tastes like a cloud - it’s a well rounded and delicious dessert. Each bite is a combination of crispy, soft and airy texture, of the bite from the strawberry and the smoothness of the cream. Everything is balanced to a sort of perfection. It’s a dessert whose taste has become deeply familiar, which we understand and recognize everywhere.

That also means that it's a tricky dessert to play around with. But our experiments in the kitchen have proven that it is possible to improve upon even this crowd favorite. Imagine a strawberry shortcake with almond slivers. Not only is it going to be visually appealing, but the toasted almond slivers also add a delicate crunch, offering a more rounded texture to the dish. So if you’re tempted to try this variation for yourself, here’s a detailed breakdown of everything you need.

Ingredients:

For the shortcakes:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 2 tbsp granulated sugar
• ½ cup unsalted butter, cold and cubed
• ⅔ cup buttermilk (plus more if needed)
• 1 tsp vanilla extract

For the strawberries:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp sugar (adjust to taste)
• Optional: 1 tsp lemon zest or a splash of balsamic vinegar for depth

For the whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For the almond slivers:

• ⅓ cup almond slivers, lightly toasted

Method:

1. Start by slicing the strawberries and placing them in a bowl with sugar. Toss gently, coating the strawberries in sugar, and let them sit for at least 30 minutes. The sugar draws out their juices, creating a natural syrup that soaks into the shortcakes. Optionally, you can add some lemon zest for a surprising flavor addition. Set aside.
2. Place the almond slivers in a dry skillet over low heat and toast them for 3 minutes, stirring often, until they are golden and fragrant. Set aside to cool.
3. Preheat your oven to 220C or 425F.
4. In a bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Sieve in the flour so that it's even and incorporates well.
5. Add the cold butter cubes to the bowl and use your fingers to combine it with the flour until the mixture resembles coarse crumbs. It will look like wet sand.
6. Then stir in the vanilla and buttermilk. If it's too dry, add a splash of buttermilk.
7. Place the mixture on a floured surface and gently knead for a few minutes. Then roll it out into a 1-inch-thick disk.
8. Use a biscuit cutter or a glass to cut out circles. Place them on a baking sheet lined with parchment paper. Optionally, you can top the biscuits with cream or a sprinkle of sugar.
9. Bake for about 15 minutes, or until golden brown and risen. Then set aside and let them cool.
10. In the meantime, work on the cream. Place the heavy cream in a cold bowl. Add the powdered sugar and vanilla. Beat with a handheld mixer or stand mixer until soft peaks form. But be careful not to overwhip. Stop as soon as you see soft peaks. If you keep beating it’ll turn into a buttery texture.
11. Slice the cooled biscuits in half horizontally. Layer the bottom halves with the syrupy strawberries, then a dollop of whipped cream, and then a sprinkle of the toasted almond slivers. Top with the other biscuit halves. Top each sandwich with a mint leaf.

Tips:

• Use ripe strawberries to get the juiciest, best flavor. They should have a sweet smell and feel firm but not too hard.
• You can slice the strawberries, or if you prefer more of a bite, cut them into small chunks. Do whichever you prefer.
• If making ahead of time, store each element separately and assemble just before serving.
• You can serve the shortcakes with afternoon tea, as a dessert after dinner, or for a casual Sunday brunch. They are versatile and sit well with any ambience.