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Judy John

Almond Strawberry Shortcake Dessert Recipe

This almond strawberry shortcake combines nutty flavor, soft cake layers, and fresh strawberries for a balanced, lightly sweet dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Almond Cake Base
  • 1 cup flour
  • 1/2 cup almond flour
  • 1/3 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter melted
  • 1 teaspoon almond extract
Strawberry Layer
  • 2 cups fresh strawberries sliced
  • 2 tablespoons sugar
Cream Layer
  • 1 cup whipped cream
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowl
  • Whisk
  • Baking Sheet
  • Oven
  • Knife
  • Cooling Rack
  • Serving Plate

Method
 

  1. Preheat oven and prepare a baking sheet or pan.
  2. Mix flour, almond flour, and sugar until evenly combined.
  3. Add milk, melted butter, and almond extract, stirring until smooth.
  4. Spread batter evenly and bake until lightly golden and set.
  5. Cool completely before slicing into layers or pieces.
  6. Toss strawberries with sugar and let them release juices.
  7. Mix vanilla into whipped cream until smooth.
  8. Layer cake, strawberries, and cream carefully for structure.

Notes

For softer texture, avoid overbaking; for crisp edges, bake slightly longer. Chill layers briefly for easier assembly. Do not freeze assembled dessert as cream may separate. Add citrus zest or nuts for variation. Store refrigerated up to three days and assemble fresh when possible.