Almond Shortcakes with Raspberries and Lemon Cream

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Another version of our popular shortcakes, also to be served warm.

It is important to use the lemon curd on the day it is made.


  • 3 ounces toasted sliced almonds
  • cups flour
  • ½ teaspoon salt
  • ½ cup sugar
  • teaspoons baking powder
  • 3 ounces (¾ stick) cold sweet butter
  • cups plus 2 tablespoons heavy (whipping) cream
  • 1 recipe Lemon Curd
  • 2 tablespoons soft sweet butter
  • 3 cups raspberries
  • 2 cups Berry Sauce


Preheat the oven to 350 degrees.

Put the almonds in a food processor fitted with the metal blade and finely grind them.

Combine the ground almonds, flour, salt, 3 tablespoons of the sugar, and the baking powder in the bowl of an electric mixer.

Using the paddle attachment on low speed, add the cold butter and mix until the butter is the size of small peas. Continue to mix, and slowly add ½ cup of the cream, just until the dough comes together.

On a lightly floured board, roll the dough 1 inch thick and cut it into six 3-inch circles. Brush 2 tablespoons of cream on top of the shortcakes and then sprinkle on 2 tablespoons of sugar.

Bake the shortcakes for 25 to 30 minutes, until golden brown.

To make the lemon cream

Put the remaining 2 cups of cream and 3 tablespoons of sugar in the bowl of an electric mixer. Using the whisk attachment, whip the cream to soft peaks. Fold in the lemon curd. Refrigerate the lemon cream until ready to serve the shortcakes.

To assemble

Split the shortcakes in half and butter them with the 2 tablespoons of soft butter. Warm them in the oven. Put some lemon cream on the bottom half of each shortcake, and top with raspberries, a little more lemon cream, some berry sauce, and then the top half of the shortcake.