Lemon Almond Strawberry Shortcakes with Strawberry Jam Whipped Cream

For Sunday brekky I decided to try out a recipe I clipped out of Edible Magazine Vancouver. I have baked many a scone and biscuit before, but never a shortcake per se. We had some strawberries and cream in the fridge and of course the flour, eggs, butter contingent… so I figured it was the perfect time to give it a go.

The original recipe is by Claire Livia Lassam and her blog is here check it! Livia Sweets. I didn’t see the recipe there yet but you can find it in the current Edible if you are in Vancouver. I can already tell I am going to be trying out more of her recipes by the looks of things!

So this is a dish I like. Except I made alterations for fun and also because of what ingredients I had on hand. So I will mark* my changes thusly. Will definitely make these again following her recipe more wholly (but still using at least 50% spelt) since it sounds divine with hazlenuts and marscapone – although I think I would skip the icing sugar in the marscapone and use honey or coconut palm. I am just not a big icing sugar fan. However feel free to try both! My version was pretty darn tasty if I do say so myself. With a large cup of Strawberry Shortcake Tea with honey and milk (you can get it at Luv Cravings – a lovely local Vancouver shop and bakery). Mmmm what a treat!

Recipe: (alterations/additions* – if you want to do the original version I have put in brackets)

  • 1 3/4 cups spelt* flour + 1 tablespoon* (original calls for all purpose)
  • 2/3 cup ground almonds or almond meal* (original calls for ground toasted hazlenuts)
  • 4 tsp baking powder (original is the same)
  • 1/2 tsp Himalayan* salt (original just says salt)
  • zest of 1 lemon* (original doesn’t call for)
  • 1/2 cup cold butter* cut into cubes (I just used salted cause that’s what I had but original calls for unsalted)
  • 2/3 cup milk (original says milk or buttermilk)
  • 1 egg (original is the same)
  • 1 tsp vanilla* (original doesn’t call for)
  • 1/2 tsp almond extract* (original doesn’t call for)

Before putting in oven:

  • 1 tbsp cream
  • 1 egg yolk
  • brown* sugar for sprinkling (recipe just says sugar – so just use whatever kind you like I would imagine!)

How To: (This is the short hand description in my words)

Combine dry ingredients including zest*. Mix butter into dry with fingers until crumbly. Whisk milk, egg, vanilla* and almond extract* in a separate bowl. Add wet ingredients to dry until just combined. I found the final batter/dough a bit wet so added a bit more flour. Maybe *1 tablespoon or so.

Press or roll on floured parchment til an inch or so high. Cut with large glass or circular cookie cutter. About 6 pieces. I got 7 and then made a little one for the toddler so 7.5 I suppose :D. Put in freezer for 10 mins to firm up. Preheat oven to *375F

Once out of the freezer, mix cream and yolk to brush on top of the cakes and then sprinkle with sugar.

When the oven is ready bake until golden and firm about 16 minutes turning at around 10 minutes. (The original recipe says 400F for 20 mins but I found mine got too brown too quickly and turned heat down at 12 mins and only cooked for 16 total – so check yours after 10 mins and turn to be safe. All ovens vary!)

Strawberry Whip Cream*: (this is my own recipe –  but I will post the original below so you can try either!)

  • 1 1/3 cup whipping cream*
  • 1 tablespoon strawberry jam*
  • 1 tsp vanilla*
  • 1/2 tsp almond extract*

Whip til fluffy and gorgeous.

OR/

Livia’s Marscapone Whipped Cream (original)

  • 1 cup whipping cream
  • 1 cup marscapone
  • 1/4 cup icing sugar

Whip the cream. Mix the icing sugar with the marscapone. Add the whip to the marscapone and whip til combined.

Strawberries:

  • Sliced fresh strawberries
  • sprinkle* of brown sugar

(original calls for 3 tbsp sugar to a pint but I like it less sweet so I did about half that)

Put in the fridge and let the berries get all syrupy while you wait for the cakes to cool.

Assembly:

Once the cakes are cooled you can slice in half. Top one side with berries and dollop cream on top. Then put the other half on top like a gentlemen’s top hat. Serve with tea and enjoy!

Aside….

I have a slew of swell scone recipes to share with ya. I can’t wait to get into all my tea party favorites with ya! Sweets and savouries… scones, cookies, tea sandwiches, canapés… Oh do I LOOOOOVE a good tea party. If I make any new varietals on the shortcake I shall share with you 😀 Me oh my… just thinking about tea makes me a giddy! Dream tea set is here Royal Albert x Miranda Kerr.

Well, I drank my last cups of Strawberry and Cream Earl Grey loose leaf teas this morning, so I am looking forward to picking up a couple new flavours tomorrow. I am thinking Buckingham Palace Garden Party or Versaille Lavender Earl Grey and then perhaps something new that I haven’t tried yet. So many teas and too little time to drink tea… Actually I just can’t handle that much caffeine! As you can probably tell I am naturally a little hyper ;P

Cheers.

Strawberry Jam, vanilla and almond whip cream. OH MY!

Strawberry Jam, vanilla and almond whip cream. OH MY!

Happy lil shortcakes getting all sugared up!

Happy lil shortcakes getting all sugared up!

Baked up and cooling down

Baked up and cooling down

Strawberry shortcake is all

Strawberry shortcake is all “Hey! I am no mere scone with clotted cream and jam. I am a shortcake with whip and fresh berries baby!” – You better watch yourself shortcake. Don’t you dare talk about scones that way! There is room for both of you at my tea party.

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