Strawberry Almond Shortcakes Food

GLUTEN-FREE COCONUT-ALMOND STRAWBERRY SHORTCAKES

Steps:

• Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
• On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

ALMOND SHORTCAKES

Steps:

• Whisk 1 cup flour, 1 1/2 cups almond meal, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. In a separate bowl, whisk 2/3 cup milk, 1 egg and 1/3 cup vegetable oil, then stir in the flour mixture. Drop scoops of the dough on a parchment paper-lined baking sheet, sprinkle with sugar and bake at 475 degrees F until golden, 10 to 12 minutes. Split the shortcakes and fill with whipped cream and blackberries.

STRAWBERRY-ALMOND SHORTCAKES

Steps:

• To prepare the shortcakes: Line a baking sheet with parchment or a silicone mat; preheat the oven to 425 degrees f. Sift the flours and baking powder into a bowl.
• Combine 3/4 cup of the almonds and the powdered sugar in a food processor and whir into a fine grind. Add the flour mixture to the almond/sugar mixture and whir to combine. Scatter the butter over the top and pulse it in until you have a cornmeal-like consistency. Add the half-and-half all at once and pulse until just combined. You should have a spoonable biscuit batter.
• Drop 1/4-cup mounds onto the lined baking sheet to form 8 individual shortcakes. Sprinkle coarse sugar and the remaining 1/4 cup almonds over the cakes, gently pressing them into the dough. Place in the oven and bake for 14-18 minutes, or until the almonds are golden-brown and the cakes are done in the center. Remove to a rack. Although these are best freshly made and warm, they can be served at room temperature or you may wrap them in foil and refrigerate or freeze them for later.
• To Prepare the strawberries: Combine the strawberries, sugar, syrup and zest. Set aside to macerate for 1 hour.
• To Prepare the cream: Pour the cream into a cold mixing bowl and beat on medium-high speed. Gradually add the sugar and vanilla. Beat only until the cream begins to hold its shape. Do not take it to the stage where the whisks leave tracks. The cream should drape.
• To serve: Split the shortcakes horizontally and place on serving plates. (If they have been frozen, warm them in the oven before using.) Spoon the prepared strawberries onto the bottom halves- including plenty of juice- pile on the cream and finish with the top halves of the short-cake (almonds ontop). drizzle some strawberry juices around the plate.

STRAWBERRY ALMOND CREAM SHORTCAKE

Steps:

• Heat oven to 350°F
• Combine 1/2 cup sugar and butter in large bowl at medium speed until creamy.
• Add 1 egg and 1 teaspoon almond extract.
• Continue beating, scraping bowl often, until creamy.
• Reduce speed to low; add flour and baking powder.
• Continue beating, scraping bowl often, until well mixed.
• Gently press dough onto bottom of greased 9-inch springform pan.
• Sprinkle almonds over dough; set aside.
• Combine all filling ingredients in small bowl.
• Beat with wire whisk until smooth; pour over almonds.
• Bake for 60 to 70 minutes or until edges are lightly browned (Surface of filling will be cracked).
• Cool completely on wire rack; remove sides of pan.
• Arrange strawberry halves on top of cake.
• Drizzle melted jelly over strawberries.
• Refrigerate at least 2 hours before serving.
• TIP: Substitute a 9-inch round cake pan for a 9-inch springform pan.
• Line with aluminum foil, leaving a 1-inch overhang; Grease foil.
• Cool completely on wire rack; remove from pan, using aluminum foil as handles.
• Remove aluminum foil.

ALMOND-CORNMEAL STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
• In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
• Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
• Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
• In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
• With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.

RASPBERRY SHORTCAKE

Steps:

• Cut the butter into sifted flour.
• Stir in sugar, egg yolk and water.
• Divide in 1/2 and roll in 8 inches wide.
• Put on cookie sheet and crimp edges.
• Make at 375 degrees for 15 minutes and let cool.
• Mix cream and raspberrie together.
• Spread in middle of shortcakes.

ALMOND-OAT STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 375°.
• Line a baking sheet with parchment paper or just use sipat.
• Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground.
• Add butter; pulse until only pea-size pieces remain.
• Add 1/2 cup cream and 1 teaspoons vanilla; pulse until large moist clumps form.
• Transfer to a work surface.
• Knead until dough comes together, about 4 turns.
• Pat into a 4x6" rectangle. Halve lengthwise, then crosswise into thirds.
• Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tablespoons sugar.
• Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes.
• Set biscuits on a wire rack; let cool.
• Meanwhile, combine strawberries, 1 tablespoons sugar, and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries sit, tossing often, until juices release. Whisk 1/2 cup cream, 1/2 tablespoons sugar, and 1/2 teaspoons vanilla in a small bowl until peaks form.
• Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves.

STRAWBERRY SHORTCAKE

Steps:

• Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
• In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
• Blend in the butter.
• Add the milk and vanilla and mix well.
• Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
• Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
• Remove from the oven and cool.
• Place one cake upside-down on a serving platter and top with half the strawberries.
• Top with the remaining cake layer and the rest of the strawberries.
• Serve garnished with whipped cream.