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:
- 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.
- 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.
- Preheat your oven to 220C or 425F.
- 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.
- 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.
- Then stir in the vanilla and buttermilk. If it's too dry, add a splash of buttermilk.
- Place the mixture on a floured surface and gently knead for a few minutes. Then roll it out into a 1-inch-thick disk.
- 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.
- Bake for about 15 minutes, or until golden brown and risen. Then set aside and let them cool.
- 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.
- 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.