Strawberry-Vanilla Shortcakes with Whipped Crème Fraîche and Chocolate Almonds

Strawberry Shortcake

Servings: 6 Servings


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Ⓡ Chocolate Almonds


  1. Preheat the oven to 450℉. Line a baking sheet with parchment paper.

  2. 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.

  3. In a large bowl whisk to combine ¼ cup vanilla sugar, flour, baking powder, and salt. Add cream and mix until combined.

  4. Place big spoonfuls of dough on the baking sheet. Sprinkle with remaining 2 teaspoons vanilla sugar. Bake until very lightly browned, 12-15 minutes.

  5. In a large bowl combine strawberries, sugar, and bourbon and let sit, stirring occasionally, while biscuits bake.

  6. In a large bowl or a stand mixer fitted with the whisk combine crème fraîche, cream, and sugar. Beat until softly whipped.

  7. 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.

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