These strawberry and almond slices take me right back to my first job at John Lewis. I worked in the Catering Department and these bad boys (or at least the cherry version) were complete best sellers, and smelt absolutely incredible too.
The strawberry and almond slices are packed full of flavour. The base is a crisp yet soft shortbread which is melt in the mouth heavenly. Next up comes a thick and delicious layer of strawberry jam, followed on top by a gloriously thick almond frangipane sponge. Completely divine.
The frangipane sponge is incredibly easy to make, and the methodology is just like making normal cake. You only swap out the flour for ground almonds!
The strawberry and almond slices are also incredibly versatile too- don’t like strawberry jam? Swap it out for a different one, raspberry, lemon, cherry, the list goes on and on. I’m even thinking about scrapping the jam altogether and playing around with a DF Nutella version too.
The beauty of this recipe, like all of my recipes, is that it really is simple to make. I think it took me a grand total of 1 hour to create the whole cake, from the shortbread base right to the sponge topping.
I am extremely pleased with how these slices turned out and I hope you love them just as much as me and my family did.
An easy and delicious recipe
- 300 g Plain flour
- 200 g DF butter
- 100 g Caster sugar
- 200 g DF butter
- 200 g Caster sugar
- 3 Eggs
- 200 g Almond flour or ground almonds
- 1 tsp Almond essence
- 150 g Strawberry jam
- 50 g Sliced almonds
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Preheat the oven to 150°C
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Cream together the butter and sugar.
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Add in the flour and mix until a dough is formed.
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Press into your lined tin, pierce with a fork and bake for 15 minutes. Leave to cool.
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Spread your jam over the top of your shortbread (you might need to heat the jam for 10-20 seconds in the microwave to make it more pliable)
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Preheat the oven to 170°C
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Cream together the butter and sugar
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Add in the eggs and almond essence.
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Fold in the almond flour.
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Spoon your sponge cake mixture over the top of your jam layer, being careful to not disrupt the jam layer underneath.
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Sprinkle your almonds ontop of the mixture.
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Bake for 30-35 minutes until a skewer runs clear. Slice with a hot knife when cooled.