Almond Shortcakes with Fresh Berries, Stone Fruits and Sweetened Whipped Cream

Cuisinart original

An updated version of the traditional summertime favorite. You may also serve this with plain strawberries.


Makes 12 shortcakes


Fresh Berry & Stone Fruit Filling:

1          cup sliced/quartered strawberries

1          cup blueberries

1          cup raspberries

2          large peaches, peeled, pitted, cut into ¼-inch slices

3          plums, pitted, cut into ¼-inch slices

1          cup pitted and halved sweet cherries

2          tablespoons fresh lemon juice

½         cup sugar


Sweetened Whipped Cream Topping:

1          teaspoon unflavored gelatin

2          tablespoons water or liqueur (Grand Marnier® is very good in this recipe)

2          cups heavy cream

½         cup superfine sugar



2          cups unbleached, all-purpose flour

½         cup almond meal (finely ground almonds – available in many well stocked grocery stores or specialty food stores) or ground almonds

1⁄3       cup granulated sugar

1          tablespoon baking powder

¾         teaspoon salt

8          tablespoons cold unsalted butter, cut into ½-inch pieces (take out of refrigerator 10 minutes before using)

1          cup regular sour cream

2          tablespoons milk

1          teaspoon pure almond extract      

           flour for kneading/rolling

1          egg white, beaten until frothy

4          teaspoons granulated sugar (use coarse sugar if available)

Nutritional information

No nutrition information available


Arrange rack in upper middle of oven. Preheat oven to 425°F. Line a baking sheet with parchment paper.

Place all of the fruit in a large bowl with the lemon juice and ½ cup sugar. Stir gently to combine and allow to macerate at least 30 minutes before serving. May be done ahead and refrigerated – remove from refrigerator 30 minutes before serving.

Sprinkle the gelatin over the water or liqueur and let soften for 5 minutes. Place in a pan of simmering water and heat until completely liquefied; let cool.

Place heavy cream, sugar and liquefied gelatin mixture in the Cuisinart™ mixing bowl. Insert the chef’s whisk. Turn to speed 6 and mix until slightly thickened, about 30 seconds. Increase to speed 10 and beat until soft peaks form, about 2 minutes. Transfer to a separate bowl, cover and refrigerate until ready to use.

Place the flour, almond meal, 1⁄3 cup granulated sugar, baking powder, and salt in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 and mix for 30 seconds to combine and aerate. Add butter. Mix on speed 3 for 2 to 3 minutes, until the mixture resembles coarse crumbs, but some of the butter is still visible in the size of small peas. Add sour cream, milk and almond extract; mix on speed 1 until combined – dough will be sticky.

Turn out onto a floured surface and turn to coat with flour. With floured hands, knead (flatten, turn, fold) 6 times. Roll out to a ½-inch thickness and cut into rounds using a 2-inch round or square biscuit cutter dipped in flour. Arrange shortcakes evenly spaced on the prepared baking sheet. Brush with the beaten egg whites and sprinkle with the sugar.

Bake shortcakes in preheated 425°F oven for 18 to 20 minutes, until puffed, golden, and tops are slightly crackled. Remove from oven and place on a wire rack to cool slightly.

To serve, slice warm shortcakes horizontally and place the bottoms on dessert plates or soup plates. Top each with the macerated fruit and some of the accumulated juices, then a dollop of whipped cream, and the top of the shortcake. Serve immediately.