Almond Shortcakes With Fresh Summer Fruit

The perfect summer dessert with whatever fresh fruit you prefer!

Even though strawberries are the classic fruit

to be served with shortcake, I chose to use a combination of fruits. 

Here I used Nectarines, Strawberries and Raspberries. 

I like using a variety of fruits, because then not every bite

is the same! In the summer time, with such a wide selection of 

fresh fruit at the farmer's markets, why not use all your favorites!

Place cut cakes a few inches apart on a parchment paper lined

cookie sheet.

Brush the tops with milk and then sprinkle 

with sliced almonds and Demerara sugar.

Bake until they are a beautiful golden brown. 

Once cooled they can be stored in an airtight container.
These can be prepared up to one day ahead, but they are 

best served the day they are made.

When it is hot outside in the summer and you want 

a quick and light dessert, this is a great  "go to".

The dough comes together very quickly, 

just like biscuits or scones.  The baking time is very short, 11-14 minutes. 

Your kitchen won't get extra hot because of an oven being on for 

a prolonged time. Plus, and maybe best of all, once they are sliced open,

the chilled whipped cream and fresh summer fruit are just 

a dollop and a scoop away from having a yummy dessert.

As Always,

ENJOY!

Recipe Source: Classic Home Desserts by Richard Sax

INGREDIENTS

2 1/4 cups flour

1/4 cup almond flour

1/2 cup sugar

1 1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

6 Tbsp. butter

1 cup buttermilk, or yogurt, or heavy whipping cream

1 large egg yolk

1/2 tsp. vanilla

1/8 tsp. almond extract

1/3 cup sliced almonds

1/3 cup demerara sugar

Whip Cream

Prepared Fresh Fruit

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Combine dry ingredients, and with a pastry blender, cut in the butter. 

In a separate bowl combine the egg yolk, buttermilk and the vanilla and almond extract. Pour this over the dry mixture.  With a fork, gently toss the mixture together until it is moistened and the dough comes together.

On a lightly floured board, pat the dough out to a 3/4 inch thickness. Use a biscuit cutter to cut out the shortcakes. Place on the prepared baking sheet.  Brush the tops with milk and sprinkle on the almond slices and demerara sugar.  Bake for 11-14 minutes, watching carefully so they don't overbake. 

Cool shortcakes, and store until ready to use.  When ready to serve, place the shortcakes on a plate and slice them in half horizontally.  On the bottom cut side place a scoop of whip cream, top with your sliced and prepared fresh fruit, add another small dollop of whip cream and replace the shortcake top.  Serve immediately.