Almond Shortcake with Strawberries, Whipped Cream, and Toasted Almonds

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 55 minutes

Quick Ingredients

• Strawberries: 1 1/2 lb (680 g), sliced; sugar 3 tbsp (38 g); lemon juice 1 tbsp (15 ml); pinch of salt
• Sliced almonds: 1/2 cup (45 g), toasted
• Dry: all-purpose flour 2 cups (250 g); almond flour 1/3 cup (35 g); sugar 1/4 cup (50 g); baking powder 1 tbsp (12 g); kosher salt 1/2 tsp
• Butter: 1/2 cup (113 g), cold and cubed
• Cream: 3/4 cup (180 ml) cold heavy cream (plus 2 tbsp/30 ml for brushing)
• Extracts: almond extract 1/2 tsp (biscuits) + 1/4 tsp (whipped cream); vanilla extract 1/2 tsp (biscuits) + 1/2 tsp (whipped cream)
• Whipped cream: heavy cream 1 1/2 cups (360 ml); powdered sugar 2 tbsp (16 g)

Do This

• 1. Toast sliced almonds at 325°F (163°C) for 6–8 minutes; cool.
• 2. Macerate strawberries with sugar, lemon, and salt for 20–30 minutes.
• 3. Heat oven to 425°F (218°C). Mix dry biscuit ingredients, cut in cold butter.
• 4. Stir in cold cream + almond and vanilla extracts; pat to 1-inch thick and cut 8 biscuits.
• 5. Brush tops with cream, sprinkle with sugar, bake 14–16 minutes; cool 10 minutes.
• 6. Whip cream with powdered sugar, vanilla, and almond extract to soft-medium peaks.
• 7. Split biscuits, add strawberries + juices, top with whipped cream, finish with toasted almonds.

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Why You’ll Love This Recipe

• Subtle almond flavor in the tender, flaky biscuits (not overpowering).
• Juicy strawberries and their syrup soak slightly into the shortcake for the perfect bite.
• Toasted sliced almonds add crunch and a warm, nutty finish.
• Everything can be prepped ahead, then assembled in minutes.

Grocery List

• Produce: 1 1/2 lb (680 g) strawberries, 1 lemon
• Dairy: unsalted butter, heavy cream (you’ll need 2 1/4 cups / 540 ml total)
• Pantry: all-purpose flour, almond flour, granulated sugar, powdered sugar, baking powder, kosher salt, sliced almonds, vanilla extract, almond extract

Full Ingredients

Toasted Almond Topping

• 1/2 cup (45 g) sliced almonds

Macerated Strawberries

• 1 1/2 lb (680 g) strawberries, hulled and sliced (about 1/4-inch thick)
• 3 tbsp (38 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• Pinch of kosher salt

Almond Shortcake Biscuits

• 2 cups (250 g) all-purpose flour, plus more for dusting
• 1/3 cup (35 g) almond flour (finely ground blanched almonds)
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp kosher salt
• 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) heavy cream, very cold
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 tbsp (30 ml) heavy cream, for brushing biscuit tops
• 1 tbsp (12 g) granulated sugar, for sprinkling on tops

Almond-Whipped Cream

• 1 1/2 cups (360 ml) heavy cream, very cold
• 2 tbsp (16 g) powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• Pinch of kosher salt (optional, but recommended)

Step-by-Step Instructions

Step 1: Toast the sliced almonds

Preheat the oven to 325°F (163°C). Spread the sliced almonds in a single layer on a rimmed baking sheet.

Toast for 6–8 minutes, stirring once halfway through, until they smell nutty and turn light golden (watch closely in the last 1–2 minutes; they can go from perfect to burnt quickly). Transfer to a plate to cool.

Step 2: Macerate the strawberries

In a medium bowl, combine the sliced strawberries, granulated sugar, lemon juice, and a pinch of salt. Stir well.

Let sit at room temperature for 20–30 minutes, stirring once or twice. The sugar will draw out juices and create a syrupy strawberry sauce that’s perfect for spooning over the biscuits.

Step 3: Prep the oven and pan for the biscuits

Increase oven temperature to 425°F (218°C). Line a baking sheet with parchment paper.

For the tallest biscuits, plan to place them close together (almost touching) so they rise upward rather than outward.

Step 4: Mix the dry ingredients and cut in the butter

In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt.

Add the cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Those larger bits create flaky layers.

Step 5: Add cream and shape the biscuits

In a small measuring cup, stir together the 3/4 cup (180 ml) cold heavy cream with the vanilla and almond extracts.

Pour into the flour-butter mixture and gently stir with a fork just until a shaggy dough forms and no dry flour remains. If it looks a little dry, keep gently mixing for a few seconds; it often hydrates as you stir. Avoid overmixing (that’s how biscuits turn tough).

Turn the dough onto a lightly floured counter. Pat into a 1-inch (2.5 cm) thick rectangle. Fold it in half, pat back to 1 inch thick, then fold and pat once more (this builds layers).

Cut out 8 biscuits using a 2 3/4-inch (7 cm) round cutter. Press straight down—don’t twist—or the edges can seal and rise less. Gather scraps, gently pat, and cut the remaining biscuits.

Place biscuits on the prepared sheet, almost touching. Brush tops with 2 tbsp (30 ml) heavy cream and sprinkle evenly with 1 tbsp (12 g) sugar.

Step 6: Bake and cool

Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden and the sides look set.

Cool on the pan for 10 minutes. Warm biscuits are great for serving, but letting them cool briefly helps them split cleanly and keeps the whipped cream from melting too fast.

Step 7: Whip the cream and assemble

In a cold bowl, combine the heavy cream, powdered sugar, vanilla extract, almond extract, and (if using) a pinch of salt. Whip until soft to medium peaks form—pillowy and scoopable, not stiff or grainy.

To assemble, split each biscuit horizontally. Spoon a generous layer of strawberries (plus plenty of their juices) onto the bottom half. Add a big dollop of whipped cream, then sprinkle with toasted sliced almonds. Cap with the top half of the biscuit or serve open-faced for a more dramatic look.

Serve right away while the biscuits are still slightly warm and the strawberry syrup is glossy.

Pro Tips

• Keep everything cold for flaky biscuits: Cold butter and cold cream create steam in the oven, which helps lift the layers. If your kitchen is warm, chill the cut biscuits for 10 minutes before baking.
• Don’t overwork the dough: Mix just until combined, then stop. Overmixing develops gluten and makes biscuits dense.
• Toast almonds ahead: Toasted almonds stay crunchier if they cool completely and are stored airtight until serving.
• Control sweetness easily: Taste a strawberry slice after macerating. If your berries are very tart, add an extra 1 tbsp (12 g) sugar and rest 5 more minutes.
• Best whipped cream texture: Stop at soft-medium peaks; it holds its shape but still melts into the berries and biscuit instead of sitting like frosting.

Variations

• Orange-almond twist: Replace the lemon juice with 1 tbsp (15 ml) orange juice and add 1 tsp finely grated orange zest to the strawberries.
• Almond glaze finish: Whisk 1/2 cup (60 g) powdered sugar with 1–2 tbsp (15–30 ml) milk and 1/8 tsp almond extract; drizzle over the biscuit tops after baking.
• Mixed berry shortcakes: Swap in up to 1/2 lb (225 g) raspberries or blueberries for part of the strawberries; macerate gently so raspberries don’t break down too much.

Storage & Make-Ahead

Biscuits: Store baked biscuits airtight at room temperature for up to 2 days. Rewarm in a 325°F (163°C) oven for 6–8 minutes. For longer storage, freeze baked biscuits for up to 2 months; thaw at room temperature, then rewarm.

Strawberries: Macerated strawberries can be made up to 24 hours ahead and refrigerated. Bring to room temperature for 15 minutes before serving for the juiciest texture.

Whipped cream: Best the same day, but it can be made up to 24 hours ahead and refrigerated in a covered container. Rewhip briefly by hand if it softens.

Assembled shortcakes: Assemble right before serving. Once assembled, the biscuits will start soaking up strawberry syrup within 30–60 minutes.

Nutrition (per serving)

Approximate, for 1 assembled shortcake (1 biscuit + strawberries + whipped cream + almonds): 470 calories, fat 28 g, carbohydrates 46 g, protein 7 g, fiber 3 g, sugars 18 g, sodium 280 mg.