Strawberry-Almond Shortcake

A fresh soft shortcake made with Elmhurst™  Milked Almonds, and toasted almonds, topped with fresh strawberries and whipped cream.

Prep time: about 40 mins.
Yield: 6 – 10 Servings
Serving size: 1 Shortcake


1 cup Elmhurst™ Milked Almonds
1 ¼ cup Flour
¾ cup Sugar
¾ cup Butter
1 Tbsp. Baking Powder
1 tsp. Vanilla Extract
½ tsp. Salt
3 Eggs
2 cup Strawberries, Chopped
2 cup Whipped Cream


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Put the Elmhurst™  Milked Almonds, flour, sugar, butter, baking powder, vanilla extract, salt, and eggs into a food processor and mix until well combined.
  3. Place prepared dough onto a floured work space.
  4. Roll dough with a rolling pin to ½ inch thickness.
  5. Use a biscuit cutter to cut into 6-10 rounds.
  6. Place the rounds onto a well-greased baking pan and bake for 10 to 15 minutes.
  7. Take out of oven and let shortcakes cool.
  8. Top with strawberries and whipped cream before serving.

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