ALMOND FLOUR STRAWBERRY SHORTCAKE CAKE WITH VANILLA BEAN CREAM CHEESE FROSTING
Beautiful almond flour strawberry shortcake cake made with a mix of almond & coconut flour. This grain and gluten free strawberry shortcake cake is topped with an easily dairy free vanilla bean cream cheese frosting and fresh strawberries for a wonderful dessert that's perfect for summer!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Cake Dairy Free Dessert Gluten Free Grain Free
Time 45m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Grease two 9 inch round pans and line the bottom with parchment paper.
- In a large bowl, mix the coconut oil, sugar, eggs, vanilla and almond extract together until well combined. Add the almond milk and beat again until well incorporated.
- In a large separate bowl, whisk the almond flour, coconut flour, baking powder and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture should be on the thicker side.
- Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 35-40 minutes or until cake is golden brown, no longer jiggly in the middle and a tester comes out clean.
- Let cake cool in the pan for 10 minutes then transfer to the fridge to finish cooling. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting.
- To make the frosting: In a large bowl, beat the cream cheese, powdered sugar, vanilla, milk and vanilla bean together until creamy and smooth. Divide frosting in half and spread over each cake. Add sliced strawberries on top of one cake, then place the other cake on top and garnish with fresh whole strawberries.
- Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days
STRAWBERRY ALMOND CREAM SHORTCAKE
Make and share this Strawberry Almond Cream Shortcake recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 4h
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- Combine 1/2 cup sugar and butter in large bowl at medium speed until creamy.
- Add 1 egg and 1 teaspoon almond extract.
- Continue beating, scraping bowl often, until creamy.
- Reduce speed to low; add flour and baking powder.
- Continue beating, scraping bowl often, until well mixed.
- Gently press dough onto bottom of greased 9-inch springform pan.
- Sprinkle almonds over dough; set aside.
- Combine all filling ingredients in small bowl.
- Beat with wire whisk until smooth; pour over almonds.
- Bake for 60 to 70 minutes or until edges are lightly browned (Surface of filling will be cracked).
- Cool completely on wire rack; remove sides of pan.
- Arrange strawberry halves on top of cake.
- Drizzle melted jelly over strawberries.
- Refrigerate at least 2 hours before serving.
- TIP: Substitute a 9-inch round cake pan for a 9-inch springform pan.
- Line with aluminum foil, leaving a 1-inch overhang; Grease foil.
- Cool completely on wire rack; remove from pan, using aluminum foil as handles.
- Remove aluminum foil.
Nutrition Facts : Calories 322.4, Fat 19.1, SaturatedFat 10.4, Cholesterol 90.1, Sodium 108.5, Carbohydrate 33.4, Fiber 1.1, Sugar 18.6, Protein 5.4
ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE
A delightful fruit dessert made using Original Bisquick® mix - almond shortcakes served with strawberry-rhubarb sauce and a dollop of whipped cream! A sweet treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.
- In medium bowl, stir Bisquick mix, 3 tablespoons sugar, 1/2 cup milk and the butter until soft dough forms. Press in bottom of pan; brush with milk. Sprinkle with 1 teaspoon sugar and the almonds.
- Bake 15 to 20 minutes or until light golden brown. Remove from pan; cut into wedges. Split wedges horizontally. Fill and top shortcakes with sauce; top with whipped cream.
Nutrition Facts : Calories 370, Carbohydrate 64 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 34 g, TransFat 1 1/2 g
ALMOND-CORNMEAL STRAWBERRY SHORTCAKES
Cornmeal and finely ground almonds make delicious shortcakes, and when stuffed with berries and cream, they're even better. It's a delightful summer dessert that's perfect for a crowd.
Provided by Martha Stewart
Categories Cake Recipes
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
- In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
- Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
- Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
- In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
- With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.
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STRAWBERRY ALMOND CREAM SHORTCAKE RECIPE | LAND O’LAKES
From landolakes.com
3.8/5 (6)Calories 330 per servingServings 12
- Combine 1/2 cup sugar and butter in bowl; beat at medium speed until creamy. Add 1 egg and 1 teaspoon almond flavoring. Continue beating, scraping bowl often, until creamy. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed. Gently press dough onto bottom of prepared pan. Sprinkle almonds over dough; set aside.
- Combine all filling ingredients in bowl. Beat with whisk until smooth; pour over almonds. Bake 60-70 minutes or until edges are lightly browned. (Surface of filling will be cracked.) Cool completely on rack; remove sides of pan.
- Arrange strawberry halves on top of cake. Drizzle melted jelly over strawberries. Refrigerate at least 2 hours before serving.
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