photo: http://www.landolakes.com
Strawberry Almond Cream Shortcake
original recipe: http://www.landolakes.com/recipe/2288/strawberry-almond-cream-shortcake
Ingredients:
Shortcake:
- 1/2 cup sugar
- 1/2 cup Land O Lakes® Butter, softened
- 1 Land O Lakes® All-Natural Egg
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup sliced almonds, toasted
Cream Filling:
- 2 cups sour cream
- 1/2 cup sugar
- 2 Land O Lakes® All-Natural Eggs
- 1 teaspoon almond extract
Topping:
- 1 to 2 cups strawberries, hulled, halved
- 1 to 2 tablespoons strawberry jelly, melted
Instructions:
Heat oven to 350°F. Combine 1/2 cup sugar and butter in large bowl at medium speed until creamy. Add 1 egg and 1 teaspoon almond extract. Continue beating, scraping bowl often, until creamy. Reduce speed to low; add flour and baking powder. Continue beating, scraping bowl often, until well mixed. Gently press dough onto bottom of greased 9-inch springform pan. Sprinkle almonds over dough; set aside.
Combine all filling ingredients in medium bowl. Beat with wire whisk until smooth; pour over almonds. Bake for 60 to 70 minutes or until edges are lightly browned. (Surface of filling will be cracked.) Cool completely on wire rack; remove sides of pan.
Arrange strawberry halves on top of cake. Drizzle melted jelly over strawberries. Refrigerate at least 2 hours before serving.
tip:
Substitute 9-inch round cake pan for 9-inch springform pan. Line with aluminum foil, extending foil over edges. Grease foil. Cool completely on wire rack; remove from pan, using foil ends. Remove aluminum foil.