Almond Strawberry Shortcake

Letter cream tarts are taking the world by storm and they’ve been extremely popular here in Israel for a while now. Personally I’ve not fallen for this trend but felt tempted to do a gluten free strawberry shortcake in the style.

Plenty of cream, strawberries and not too sweet buttery almond biscuit that gets texture from the sliced almonds. Sure you can add flowers, chocolates, cookies, sprinkles etc but I wanted to keep it as a shortcake, using only it’s core elements in the decorations. Oh and little gold dust 😉With this I wish you all a lovely weekend <3

Heart Shaped Almond Strawberry Shortcake
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Servings Prep Time
8people 40minutes
Cook Time Passive Time
15minutes 10 minutes
Servings Prep Time
8people 40minutes
Cook Time Passive Time
15minutes 10 minutes
Heart Shaped Almond Strawberry Shortcake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8people 40minutes
Cook Time Passive Time
15minutes 10 minutes
Servings Prep Time
8people 40minutes
Cook Time Passive Time
15minutes 10 minutes
Ingredients
  • Almond biscuit layers
  • 100 grams ground almonds
  • 25 grams sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 90 grams sliced almonds
  • 110 grams unsalted butter
  • 2 eggs
  • 60 ml milk
  • 1 tbsp white vinegar
  • Mascarpone Cream
  • 160 grams mascarpone cheese
  • 250 grams heavy cream
  • 40 grams icing sugar
  • 1 tsp vanilla extract
  • Other
  • 500 grams fresh strawberries hulled and cut into quarters/cubes + halves for decorations
  • 20 grams sliced almonds
  • pinch edible gold food dust optional
Servings: people
Units:
Instructions
  1. Prepare two baking sheets with parchment paper and place a heart template under the parchment paper, to aid in piping the shape.
  2. In a mixing bowl combine ground almonds, sugar, baking powder, baking soda, salt and sliced almonds and mix until combined.
  3. Melt the butter in short intervals in the microwave to keep it emulsified then in separate bowl combine with eggs, and milk mixed with vinegar.
  4. Then add liquids to dry ingredients mixing with a whisk or spatula until incorporated, then place in a piping bag and pipe onto prepared baking sheets.
  5. Place in the freezer while preheating oven to 180ºC (350ºF).
  6. Bake in preheated oven for 15 minutes and if needed to adjust the shape, carefully cut excess of right after removing from the oven.
  7. Turn over to a clean parchment paper and allow to cool.
  8. Prepare mascarpone cream by placing all ingredients in a mixer with whisk attachment and beat gradually increasing the speed until soft peaks form. Place in a piping bag with round piping nozzle.
  9. Pipe little cream onto serving plate to attach the almond biscuit on top and place first layer of the biscuit.
  10. Pipe mascarpone cream covering the biscuit then place good amount of strawberries on top and top it with the second layer of almond biscuit.
  11. Pipe cream on top, starting by piping on the inner and outer edge, then fill middle.
  12. Decorate with halved strawberries and sprinkle some sliced almonds on top.
Recipe Notes

You can macerate the strawberries to make them sweeter. I used a little neutral nappage to glaze the strawberry halves on top and decided to leave the stem on for add of color.

If you decide to coat sliced almonds in edible gold dust, make sure to shift them to get rid of excess dust before sprinkling on top.

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