Strawberry-Vanilla Shortcakes with Whipped Crème Fraîche and Chocolate Almonds
For the Shortcakes:
¼ cup plus 2 teaspoons sugar, divided
1½” piece vanilla bean, halved lengthwise
2 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon fine sea salt
1½ cups heavy cream
For the Strawberries:
1 quart strawberries, hulled and sliced
3 tablespoons sugar
2 tablespoons bourbon
For the Whipped Crème Fraîche:
½ cup crème fraîche
½ cup heavy cream
1 tablespoon sugar
¾ cup SantéⓇ Cocoa Almonds
Preheat the oven to 450℉. Line a baking sheet with parchment paper.
Place sugar in a small bowl. Scrape the seeds from the vanilla bean, add to the sugar, and rub them into the sugar with your fingers until evenly dispersed. Transfer 2 teaspoons of the sugar to a separate small bowl and set aside.
In a large bowl whisk to combine ¼ cup vanilla sugar, flour, baking powder, and salt. Add cream and mix until combined.
Place big spoonfuls of dough on the baking sheet. Sprinkle with remaining 2 teaspoons vanilla sugar. Bake until very lightly browned, 12-15 minutes.
In a large bowl combine strawberries, sugar, and bourbon and let sit, stirring occasionally, while biscuits bake.
In a large bowl or a stand mixer fitted with the whisk combine crème fraîche, cream, and sugar. Beat until softly whipped.
To serve, cut shortcakes in half. Place bottom halves on serving plates. Top with a big spoonful of strawberries and their juices, some of the whipped crème fraîche, and 2 tablespoons cocoa almonds. Serve immediately.