Tender almond shortcakes filled with fresh berries and almond whipped cream. These shortcakes are flaky and tender with a delicate almond flavor.
Hello there! How is your week going? We’re on the tail-end of a small kitchen renovation, so I have been out of the kitchen for the last week. I’ve been itching to get cooking and baking again. I’ve spent far too many hours thinking about cabinet colors (why are there so many whites?!), cabinet hardware (pulls or knobs?) and looking at crown molding. I needed a break, and I needed to bake something delicious. Stat.
All summer I have wanted to make almond shortcakes. I am a huge fan of almond-flavored anything and I absolutely love berries and almond together. The shortcakes use almond flour, almond extract, and sliced almonds. The almond flavor is definitely there but it is not overpowering. I absolutely love the texture of these shortcakes. They are tender and delicate, yet just sturdy enough to hold berries and whipped cream. Sometimes shortcakes can be a little dry, but these are not dry at all. The almond flour gives them a light and almost fluffy texture.
Although traditionally shortcakes are served with just strawberries, I figured other berries deserve some love too. I also added blackberries and raspberries, but feel free to use your favorite berries.
You could easily eat these shortcakes on their own, but the addition of almond whipped cream and fresh berries makes these a real treat. They even had me momentarily forgetting about the fact that I should be deep cleaning and restocking my whole entire kitchen. Send coffee, friends. And shortcakes.
NEVER MISS A RECIPE!
- 1 cup all purpose flour
- 1½ cups blanched almond flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ⅔ cup milk (at room temperature)
- 1 egg
- ⅓ cup melted coconut oil (not hot)
- ¾ teaspoon almond extract
- ⅓ cup sliced almonds
- coarse sugar (optional)
- 1½ cups chilled heavy cream
- ½ cup powdered sugar
- ¾ teaspoon almond extract
- ½ teaspoon pure vanilla extract
- 3 cups fresh berries
- Preheat oven to 450°F. Line two baking sheets with parchment paper or silicone liners.
- In a large bowl, whisk all purpose flour, almond flour, baking powder, sugar, and salt. In a separate bowl, whisk milk, egg, coconut oil, and almond extract. Add the wet ingredients to the dry ingredients and stir until combined.
- Drop the dough into 6-8 mounds spaced a couple inches apart . Make sure that the dough is mounded and not pressed flat. They will spread when baking and you don't want the shortcakes too thin. Sprinkle the top of each dough mound with coarse sugar and sliced almonds. Bake for approximately 10 minutes, until the tops are dry and the edges are just beginning to turn golden brown. Place baking sheets on wire racks to cool.
- Whip heavy cream, powdered sugar, and extracts until soft peaks form. Slice each shortcake horizontally and fill with whipped cream and fresh berries. Serve immediately.