Almond Strawberry Shortcake Bites
Ingredients
- 1 quart strawberries, sliced
- 6 tablespoons confectioner's sugar, divided
- Optional: 1 tablespoon Amaretto liqueur
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-7 oz box Odense Almond Paste
- 1 stick (4 oz) chilled unsalted butter
- 1 cup heavy cream, divided
These mini strawberry shortcakes are perfect if you’re serving a crowd. Sweet strawberries layered between whipped cream and almond shortcake make a divine dessert.
Time
20 minutes to assemble
15-17 minutes to bake
Total Time: 35-37 minutes
15-17 minutes to bake
Total Time: 35-37 minutes
Yield
15 servings
Directions
- Preheat oven to 400°F. Grease baking sheet, or line with parchment paper.
- In a medium bowl, combine sliced strawberries with 3 tablespoons of confectioner's sugar and Amaretto if desired. Cover and refrigerate.
- Add flour, baking powder, and salt to food processor fitted with metal blade. Pulse to combine.
- Cut Almond Paste and butter into 1/4 inch slices and add to processor. Pulse several times to get a granular texture.
- Add 1/3 cup and 1-2 tablespoons of heavy cream to almond mixture and pulse until dough starts to come together. Turn out onto a lightly floured work surface. Knead for one minute and shape into an even 1/2 inch thick rectangle.
- Using a 2 inch round cookie cutter, cut mini shortcakes and place on baking sheet. Gather leftover dough and repeat until all dough is used up.
- Bake for 15-17 minutes or until tops are golden brown. Cool on wire rack.
- While shortcakes are cooling, whip remaining cream with remaining 3 tablespoons of sugar.
- Cut shortcakes horizontally and top bottom biscuits with strawberries. Add a rounded teaspoon of whipped cream and cover with biscuit tops. Serve