Ingredients

• 0.5 cups butter , softened
• 0.5 cups sugar
• 1 large egg , at room temperature
• 2 tablespoons milk
• 0.33 cups flour
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.25 teaspoons vanilla extract
• 0.13 teaspoons almond extract
• 1 cup almond flour
• 0.25 cups sliced almonds

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease four 5.5-ounce ramekins with butter, and line bottoms with a round piece of parchment paper. Alternatively, line 6 wells of a standard muffin tin with parchment paper cups.
2. 2 Beat butter and sugar together with an electric mixer until light and fluffy. Add egg, milk, flour, baking powder, salt, vanilla, and almond extract, and mix again until light and fluffy.
3. 3 Add almond flour and mix until incorporated. Transfer batter evenly into ramekins, and top with sliced almonds.
4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, 30 to 35 minutes. If using a muffin tin, check after 25 minutes. Let cool for 20 minutes; remove from the ramekins. Let cool completely before using.
5. 5 Trim strawberries, cut into 1/8-inch slices, and add to a bowl. Add sugar and toss with a spoon until sugar disappears. Cover and let stand 20 minutes.
6. 6 Uncover, toss berries; cover again and let stand 20 minutes more, then refrigerate until strawberries have produced as much syrup as you like.
7. 7 To serve, cut shortcakes in half, and place bottom half in a bowl. Spoon strawberries and syrup generously over, then place top half of shortcake on top. Serve with whipped cream or vanilla ice cream.

Nutrition per serving