Active Time

　　1 1/4 hours

　　Total Time

　　3 hours

　　If strawberry shortcake hailed from the Middle East, it might taste like this. Toasting the almonds lets their essence permeate the cake, making it a lovely partner for strawberries that have been macerated in lemon juice and just a hint of rose water. A dollop of freshly beaten cream melds the two beautifully.

　　

Ingredients

Makes 8 servings with leftovers

　　

For cake:

3/4 cup whole almonds with skins (1/4 pound), toasted and cooled

　　1 1/4 cups all-purpose flour

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　4 large eggs, at room temperature 30 minutes

　　1 1/4 cups superfine granulated sugar

　　1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled

　　1/3 cup whole milk

　　1/4 teaspoon almond extract

　　1/2 cup sliced almonds (2 ounces)

　　

For strawberries and cream:

2 cups water

　　1 1/3 cups granulated sugar

　　6 tablespoons fresh lemon juice

　　2 lb strawberries, trimmed and quartered lengthwise

　　1/2 teaspoon rose water or 1 teaspoon pure vanilla extract, or to taste

　　1 1/2 cups chilled heavy cream

　　

Special Equipment

a 9-inch square baking pan (2 inches deep)

　　

Make cake:

Step 1

Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pan, knocking out excess flour.

　　

Step 2

With blender motor at high speed, add half of toasted almonds through top hole and finely grind (be careful not to grind to a paste). Transfer to a bowl and grind remaining almonds in same manner, transferring to bowl. Add flour, baking powder, and salt to ground almonds and whisk until combined well.

　　

Step 3

Beat eggs in a large bowl with an electric mixer at high speed until foamy, about 15 seconds, then add superfine sugar a little at a time, beating. Continue beating until mixture is thick, pale, and forms a ribbon when beater is lifted, 7 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Add butter in a slow stream, beating, then add milk and almond extract and beat until just combined. Reduce speed to low, then add flour mixture, mixing until just combined.

　　

Step 4

Spread batter in pan, smoothing top, then sprinkle evenly with sliced almonds. Bake until top is golden, cake begins to pull away from side of pan, and a wooden pick inserted in center of cake comes out clean, 30 to 40 minutes. Cool cake in pan on a rack 30 minutes, then run a knife around edge to loosen and invert onto rack. Turn cake right side up on rack and cool completely, about 30 minutes more.

　　

Make strawberries in syrup:

Step 5

Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 2 cups, 8 to 10 minutes. Transfer syrup to a bowl and cool completely. Stir in strawberries and rose water and macerate at room temperature 30 minutes.

　　

Whip cream and assemble dessert:

Step 6

Beat cream in a large bowl with cleaned beaters until it holds soft peaks.

　　

Step 7

Cut cake into 4 squares and reserve 2 squares for another use. Carefully cut each of remaining 2 squares diagonally into quarters for a total of 8 triangles, then halve each triangle horizontally. Sandwich triangle halves with strawberries, syrup, and whipped cream.

　　Cooks' notes:

　　·Cake (not cut) improves in flavor if made at least 1 day ahead (up to 3) and kept, tightly wrapped in plastic wrap, at room temperature.

　　·Strawberries can be macerated in syrup up to 2 hours.