@theactualansley: Strawberry Shortcake Strawberry shortcake is one of those desserts that seems to mean something different to everyone. For me, it started with the pre-made cake shells from the grocery store, topped with whipped cream and strawberries. A classic in its own way, but not quite what I reach for now. This version leans a little more elevated while still feeling simple. A soft vanilla bean cake is layered with frangipane that bakes into the center, creating a rich, almond-forward flavor and an incredibly tender texture. The top is finished with sliced almonds for a subtle crunch, then piled high with fresh strawberries and soft whipped cream. It’s inspired by the flavors of an almond croissant, paired with the freshness of strawberry shortcake. This would the the perfect addition to any spring dinner party menu! Recipe below or on my Substack (link in bio)! Ingredients: For the cake 180g (1 1/2 cups, spooned and leveled), cake flour 1/2 tsp baking powder 1/2 tsp baking soda 3/4 tsp fine sea salt 1/4 cup (57g) unsalted butter, softened and at room temperature 1/4 cups (60ml) neutral oil (I use avocado, but vegetable oil works too) 1 cup (200g) granulated sugar 2 large eggs, room temperature 1 tsp vanilla bean paste (or pure vanilla extract) 1/3 cup (80ml) buttermilk, room temperature 1/4 cup (60g) sour cream or plain Greek yogurt, room temperature For the Frangipane 1/4 cup (57g) unsalted butter, softened and at room temperature 1/4 cup (50g) granulated sugar 1 large egg, room temperature 3/4 tsp pure almond extract 1/4 tsp pure vanilla extract 1/2 cup (50g) almond flour 1 tbsp all purpose flour Pinch of fine sea salt For Topping 1/3 cup (35g) sliced almonds For the Macerated Strawberries 1 lb fresh strawberries, sliced 3 tbsp (38g) granulated sugar Squeeze of lemon juice Pinch of fine sea salt For the Whipped Cream 1 1/2 cups (360g) heavy cream, cold 1/4 cup (30g) powdered sugar 1 tsp vanilla bean paste (or pure vanilla extract) 2 tbsp (30g) mascarpone cheese Instructions: Preheat your oven to 350°F (175°C) and grease a 9 inch round springform pan. In a bowl, sift then whisk together the cake, flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter, oil, and sugar until smooth and fluffy, about 2–3 minutes. Add the eggs, one at a time, mixing well after each addition, then mix in the vanilla. Add half of the dry ingredients and mix until just combined. Pour in the buttermilk and mix again, then add the remaining dry ingredients and mix until just combined. Fold in the sour cream or Greek yogurt by hand until smooth, being careful not over mix. To make the frangipane, cream the butter and sugar until smooth. Mix in the egg and almond extract (it may look slightly curdled, that’s normal), then stir in the almond flour, all purpose, flour, and salt until combined. Pour about 2/3 of the cake batter (about 450g) into the prepared pan and smooth the top. Dollop the frangipane over the batter and gently spread it into an even layer. Add the remaining cake batter on top and smooth it out carefully. Sprinkle the sliced almonds over the top and gently press them into the batter. Bake for 30–35 minutes, but start checking around 29 minutes. The cake is ready when the center is set, the top is lightly golden, and a toothpick comes out with a few moist crumbs. Let it cool for a few minutes, then remove the springform collar and transfer to a wire rack to cool completely. While the cake cools, prepare the strawberries. Toss the sliced strawberries with the sugar, a squeeze of lemon juice, and a pinch of salt. Let them sit in the refrigerator for 30 imminently to 1hour, until they become juicy. To make the whipped cream, beat the heavy cream, powdered sugar, vanilla, and mascarpone until soft to medium peaks form. It should be fluffy, but still smooth. *serving and storage instructions on my Substack (link in bio!* #strawberryshortcake #springdesserts #cakedecorating #bakingfromscratch #easydessertrecipes @Hill House

Ansley Prutsman

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Region: US

Saturday 11 April 2026 14:17:58 GMT