Almond Strawberry Shortcakes ( Eggless Desserts Recipe)

Almond Strawberry Shortcakes ( Eggless Desserts Recipe)

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Soft yet crunchy, shortcakes are a delightful treat for people of all ages. The almond strawberry shortcake is a lovely variant of almond pastry sandwiched with strawberries and whipped cream, served with strawberry sauce. If you are serving this at a party, you can use a small cookie cutter to make bite-sized servings.

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Almond Strawberry Shortcakes ( Eggless Desserts Recipe) recipe - How to make Almond Strawberry Shortcakes ( Eggless Desserts Recipe)



Preparation Time:    Baking Time:  25 to 30 minutes.   Baking Temperature:  150°C (300°F)   Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings


For The Shortcakes
2 1/2 cups plain flour (maida)
1 1/2 cups butter
1 cup icing sugar
2 tsp vanilla essence
4 tbsp almonds (badam) powder

Other Ingredients
1 cup sliced strawberries
1 1/2 cups beaten whipped cream

For The Garnish
icing sugar for dusting
2 strawberries fans

For The Serving
1 recipe strawberries sauce

For the shortcakes

    For the shortcakes
  1. Cream the butter and sugar on a flat surface with your palm, until it is light and creamy. (refer to diagram on page 40 )
  2. Add the vanilla essence and mix well.
  3. Add the flour and almond powder and gradually continue mixing till it forms a soft dough. Refrigerate for 15 minutes.
  4. Divide the dough into 6 equal portions and roll each portion on a dusted rolling board into 100mm. (4”) diameter circle.
  5. Prick all over the circle gently and bake in a pre-heated oven at 150°c (300°f) for 20 to 25 minutes or till it turns light brown in colour. Keep aside

How to proceed

    How to proceed
  1. Place one shortcake on a clean dry surface, pipe out ¼th of the beaten whipped cream on top and arrange ¼th of the strawberries over it.
  2. Sandwich with another shortcake and again pipe out ¼th of the beaten whipped cream on top and place another ¼th of the strawberries over it. Finally place one more shortcake over it.
  3. Dust a little icing sugar on top of the shortcake and garnish with a strawberry fan.
  4. Repeat steps 1 to 3 to make one more stuffed shortcake.
  5. Serve immediately with strawberry sauce.

Handy tips:

    Handy tips:
  1. You can use a 4” cookie cutter to give a perfect round shape to the shortcake.

Nutrient values (Abbrv) per serving
Energy1056 cal
Protein10 g
Carbohydrates99.2 g
Fiber1.3 g
Fat68.7 g
Cholesterol159.4 mg
Sodium549 mg

RECIPE SOURCE : Eggless DessertsBuy this cookbook

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