Strawberry Shortcake Recipe
Almond Cake, Strawberry Crumble, Strawberry Coulis, Strawberry Gummy, Brown Butter-whipped Cream
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Ingredients
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Almond Cake
Strawberry Crumble
Strawberry Coulis
Strawberry Gummy
Brown Butter-whipped Cream
Method
Almond Cake
- 1
Prepare the Cake
Preheat the oven to 350°F (175°C). In a large bowl, mix almond flour, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk eggs, melted butter, and vanilla extract. Combine wet and dry ingredients until smooth. Pour into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool.
Strawberry Crumble
- 2
Prepare the Crumble
In a bowl, combine diced strawberries with brown sugar and let sit for 10 minutes. Mix oats, softened butter, and cinnamon in another bowl. Layer the strawberries in a baking dish and sprinkle the oat mixture on top. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
Strawberry Coulis
- 3
Strawberry Gummy
- 4
Make the Gummies
Heat the strawberry puree in a small saucepan. Stir in sugar until dissolved. Sprinkle gelatin over the mixture and stir until completely dissolved. Pour into molds and refrigerate for at least 2 hours to set.
Brown Butter-whipped Cream
- 5
Prepare the Whipped Cream
In a saucepan, melt butter until browned. Remove from heat. In a mixing bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract. Fold in the browned butter. Chill until ready to serve.