Frangipane strawberry shortcake

Butter four ramekins of about five and a half ounces and line them with parchment paper.

Cream a little sugar with a stick of butter, with an electric mixer or a whisk, until light and fluffy.

Add one large room-temperature egg, a splash of milk, all-purpose flour, baking powder, vanilla extract and a few drops of almond extract; mix until light and fluffy again, then the salt.

Add almond flour, sifted if clumpy, and give one last mix until incorporated.

Divide the batter between the ramekins, pushing the spoon down to remove air pockets; top with sliced almonds.

Bake on a pan in the centre of a 375 degree oven for about 30 to 35 minutes, until golden brown and crowned, and a toothpick comes out clean.

Cool about 20 minutes, then slide a thin small knife around the outside and unmold.

Hull the strawberries, either slicing the top straight off or cutting around the top with the knife tip at about 45 degrees.

Slice about every eighth of an inch, thinner for less ripe berries and thicker for extra ripe ones so they macerate evenly.

Mix the strawberries thoroughly with white sugar, cover and leave on the counter about 20 minutes; stir again and leave another 20 minutes.

Refrigerate a couple of hours until a lot of syrupy liquid forms.

Cut each shortcake in half with a knife, ladle a generous amount of macerated berries over the bottom, replace the top, add piped or scooped whipped cream and a sprig of mint.