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Frangipane Strawberry Shortcake Recipe
This Frangipane Strawberry Shortcake was a great reminder that doing a new twist on a classic recipe is always a challenge. Recipes become iconic for a reason, so trying to change them at all is somewhat questionable, but if you are going to put a fresh spin on things, it must be at least as good as the original, and I truly believe this was. Maybe better. Maybe. My first attempt wasnt. I used a standard frangipane batter for the shortcake element, but it was too dense and moist. Thats how frangipane is supposed to be, but the best part of a strawberry shortcake is all that fresh strawberry syrup soaking into the cake, so I had to add some flour to make it a little more cakey. Anyway, I finally nailed what I think is one of the best versions of strawberry shortcake weve ever had, and I really do hope you give it a try soon. Enjoy!
Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
Original recipe (1X) yields 4 servings
For the Shortcakes:
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 large egg, at room temperature
- 2 tablespoons milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 cup almond flour
- 1/4 cup sliced almonds
For the Strawberries and Syrup:
- 2 pounds strawberries
- 2/3 cup white sugar
Directions:
- Preheat the oven to 375F (190C). Grease four 5.5-ounce ramekins with butter and line the bottoms with a round piece of parchment paper. Alternatively, line 6 wells of a standard muffin tin with parchment paper cups.
- Beat butter and sugar together with an electric mixer until light and fluffy.
- Add the egg, milk, flour, baking powder, salt, vanilla, and almond extract. Mix until light and fluffy.
- Incorporate almond flour into the mixture and mix until smooth.
- Divide the batter evenly among the ramekins and top each with sliced almonds.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. If using a muffin tin, check after 25 minutes.
- Allow the cakes to cool in the ramekins for 20 minutes before removing them. Let them cool completely before serving.
- Trim the strawberries and cut them into 1/8-inch slices. Place them in a bowl and add the sugar. Toss gently until the sugar is dissolved.
- Cover the bowl and let the strawberries sit for 20 minutes, then toss them again. Cover and let them stand for another 20 minutes. Refrigerate the strawberries until they produce the desired amount of syrup.
- To serve, slice the shortcakes in half. Place the bottom half in a bowl and spoon the strawberries and syrup generously over it. Place the top half of the shortcake on top and serve with whipped cream or vanilla ice cream.
Chef's Note: This recipe makes enough strawberries and syrup for 6 portions. If you use 4 ramekins instead of 6 muffin cups, you'll have extra syrup to top ice cream or yogurt.
Nutrition Facts (per serving):
- 765 Calories
- 43g Fat
- 92g Carbs
- 12g Protein
- Sodium: 400mg
- Cholesterol: 108mg
- Dietary Fiber: 9g
- Total Sugars: 72g
- Vitamin C: 133mg
- Calcium: 189mg
- Iron: 3mg
- Potassium: 650mg
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The History of Frangipane Strawberry Shortcake
The Frangipane Strawberry Shortcake is a delightful evolution of two classic desserts: the traditional strawberry shortcake and the French frangipane tart. Frangipane, an almond-flavored cream, traces its origins back to Renaissance Italy, named after Marquis Muzio Frangipani who is credited with creating the almond paste used in perfumes and pastries. Over time, French patisserie incorporated frangipane into tarts and cakes, lending them a rich, nutty sweetness. By the 20th century, American bakers began experimenting with this creamy almond filling in classic shortcakes, pairing it with fresh strawberries to enhance both flavor and texture.
Regional Characteristics
Although strawberry shortcake is quintessentially American, the frangipane twist gives it a European flair, particularly reminiscent of French baking. In the United States, this dessert is especially popular in the spring and summer months when strawberries are at their peak. The use of almond flour and sliced almonds provides a slightly denser, more aromatic shortcake base than the typical biscuit-style version found in Southern cuisine. This combination of almond richness and sweet, juicy strawberries creates a unique regional adaptation that bridges French elegance with American comfort.
Differences from Similar Desserts
Unlike traditional strawberry shortcakes, which often use plain biscuits or sponge cake, the frangipane version incorporates almond cream and almond flour, giving it a moist, nutty flavor and slightly denser texture. While classic shortcake focuses on the lightness of the biscuit, the frangipane variant emphasizes depth and richness, making it closer to a tart in terms of mouthfeel. This sets it apart from other strawberry desserts such as strawberry tarts, parfaits, or layered cakes, where the base may be pastry or sponge without the distinctive almond component.
Where Its Typically Served
Frangipane Strawberry Shortcake is often served in fine dining restaurants and patisseries as a seasonal dessert, particularly during spring and early summer. Its also a popular choice for celebratory occasions at home, such as brunches, garden parties, and afternoon teas. The dessert is usually plated individually or in small ramekins, highlighting the layers of shortcake, almond cream, and fresh strawberries, often accompanied by whipped cream or a scoop of vanilla ice cream to enhance its luxurious flavor.
Interesting Facts
- The combination of almonds and strawberries is historically considered one of the most harmonious flavor pairings in European cuisine.
- Frangipane can be used in both sweet and savory preparations, though in strawberry shortcake it is always sweetened to complement the berries.
- The desserts layered presentation allows the strawberry syrup to soak into the frangipane shortcake, creating a moist and flavorful experience.
- Modern variations sometimes incorporate flavored liqueurs, citrus zest, or seasonal berries to enhance the original recipe without losing its identity.
- The dessert demonstrates a cross-cultural culinary fusion, marrying Italian almond traditions, French pastry techniques, and American seasonal produce.
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