Strawberry Shortcake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.

Cream Butter and Sugar

In a large bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Combine and Bake

Add the dry ingredients to the wet mixture along with the vanilla extract. Mix until just combined. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Prepare Strawberries

Slice the fresh strawberries and place them on a baking sheet.

Season and Roast

Sprinkle granulated sugar and balsamic vinegar over the strawberries. Roast in the oven for 15-20 minutes until softened and caramelized.

Whip Cream

In a chilled bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and amaretto, continuing to beat until stiff peaks form.

Blend Strawberries

Puree the fresh strawberries in a blender and strain to remove seeds if desired.

Cook Curd Mixture

In a saucepan, combine strawberry puree, sugar, egg yolks, and lemon juice. Cook over low heat, stirring constantly until thickened. Remove from heat and stir in butter until melted.

Layer the Cake

Once the cakes have cooled, place one layer on a serving platter. Spread a layer of strawberry curd, followed by roasted strawberries, and then top with the second layer.

Finish and Serve

Top the cake with amaretto chantilly and garnish with additional roasted strawberries. Slice and serve.