Sunday, May 26, 2013

Strawberry streusel shortcake with amaretto-cinnamon strawberries and amaretto whipped cream

When a good recipe idea starts with "Combine biscuit mix with...", I'm pretty much out the door.  But wanting an alternative to plain old strawberry shortcake, I persevered, remade the recipe from scratch and presented dessert to delighted tastebuds at a recent dinner party.

Start with lots of fresh strawberries and some good quality cinnamon.

Original photo by Jon Davis, enhanced by Vindaloo Tiramsu.
Then stem them, slice them and combine them with a little sugar, cinnamon and a glug or two of amaretto.  Let them macerate for at least an hour while you make the streusel shortcake.  When you're ready to serve, top with whipped cream sweetened with a little sugar and some more amaretto.

No Bisquick.  All bombshell.


Strawberry Streusel Shortcake with Amaretto-Cinnamon Strawberries and Amaretto Whipped Cream  (adapted from an idea from

Make the strawberries:

2 cups strawberries, washed stemmed and sliced
2 Tbs. sugar
1/2 tsp. good-quality cinnamon
1 oz. amaretto

Combine strawberries, sugar, cinnamon and amaretto in a bowl and mix well.  Cover and let sit for one hour at room temperature if using right away; otherwise, cover and chill until ready to use, up to 6 hours.

Make the streusel shortcake:

2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
3 Tbs. sugar
1/2 cup oil 
2/3 to 3/4 cup half and half, milk, or cream
1/2 cup packed brown sugar
1/2 tsp. good-quality cinnamon
1/2 cup butter, softened
1/2 cup whole skinned almonds, chopped or crushed
Preheat oven to 400 degrees.  Grease an 8 x 8 baking pan.  Combine first four ingredients in a large bow, then stir in oil and enough milk or cream to make a soft dough.  Spread dough evenly in prepared pan, patting with your hands if necessary.
Combine brown sugar, cinnamon and butter until well-blended; stir in almonds.  Using your fingers, crumble mixture evenly over dough in pan.  Bake for about 15 to 17 minutes or until shortcake springs back when touched with a finger.  Cool on wire rack.

Make the whipped cream:

1 cup whipping cream
2 Tbs. sugar
1 oz. amaretto
toasted sliced almonds, for garnish

In a mixing bowl, combine cream and sugar and whip until soft peaks form. Continue whipping while drizzling in the amaretto.  To assemble dessert, cut shortcake into squares.  Spoon strawberries and some of their juices onto the shortcake.  Top with whipped cream and sprinkle with toasted sliced almonds.  Makes four generous servings.


  1. That looks amazing! I just love the amaretto-cinnamon, strawberry combination -- inspired!

    1. Thanks, Lauren. I'd have to say it was the best strawberry shortcake I've had in years. And just as easy as the traditional version.

  2. Mmmm, that would make a lovely breakfast! :)

    1. I think it would too, South Austin Foodie!