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strawberry shortcake with lemon-almond syrup

What is summer without some type of dessert with whipped cream and strawberries?

This is a slight twist on the more classic strawberry shortcake since the lemon-almond syrup is soaked into the cake and then also drizzled on top.  It adds a little something extra, extra…..but if you want to remove the step the cake without the syrup it’s just as delicious!

The cake and whipped cream can be made a day ahead and then assembled a few hours before serving.  Any extras?  Well if there are any then refrigerate for up to one day.

strawberry shortcake with lemon-almond syrup

What is summer without some type of dessert with whipped cream and strawberries?

This is a slight twist on the more classic strawberry shortcake since the lemon-almond syrup is soaked into the cake and then also drizzled on top.  It adds a little something extra, extra…..but if you want to remove the step the cake without the syrup it’s just as delicious!

The cake and whipped cream can be made a day ahead and then assembled a few hours before serving.  Any extras?  Well if there are any then refrigerate for up to one day.

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Ingredients

Recipe serves: 8-10
2 tablespoons unsalted butter, melted, more for greasing pan
2 quarts strawberries (about 2 pounds), half will be cut and other half left whole for garnish
2 tablespoons superfine sugar (caster or baking sugar))
1 lemon, zested
1 1/4 cups (155 grams) flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs (using yolks and whites)
1 egg white only
1 3/4 cups (330 grams) granulated sugar
⅓ cup whole milk, warmed
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream
1 teaspoon vanilla extract
option: handful of finely grated mint or basil to mix in strawberries or sprinkle on top of cake at end
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strawberry shortcake with lemon-almond syrup
  • time
    1 hour 30 minutes
  • serves
    8
  • skill level
    Easy

Ingredients

Directions

1
Done

Heat oven to 350 degrees.

2
Done

Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment.

3
Done

Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside.

4
Done

In a small bowl, whisk together flour, baking powder and salt.

5
Done

In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds.

6
Done

Gradually pour in 1 1/4 cups (230 grams) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, about 2 minutes.

7
Done

Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and melted butter until completely combined.

8
Done

Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes.

9
Done

Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely.

10
Done

syrup

Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar and 1/4 cup water on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes.

11
Done

Remove from heat and stir in remaining lemon zest and almond extract.

12
Done

whipped cream

Whisk the heavy cream and vanilla (by hand or electric) until soft peaks are formed.

13
Done

putting together

Using a serrated knife, horizontally slice cake in half.

14
Done

Generously brush each cut side with lemon-almond syrup using about 3/4 of it. The rest is for top of cake.

15
Done

Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it.

16
Done

Spread half the whipped cream over sliced strawberries and gently place the other cake half on top.

17
Done

Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-almond syrup for serving.