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Strawberry Almond Cream Shortcake

1/2 cup sugar
1/2 cup Land O Lakes Butter, softened
1 Land O Lakes Egg
1 teaspoon almond flavoring
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup sliced almonds, toasted
2 cups sour cream
1/2 cup sugar
2 Land O Lakes Eggs
1 teaspoon almond flavoring
1 to 2 cups fresh strawberries, hulled, halved
1 to 2 tablespoons strawberry jelly, melted


Heat oven to 350F. Grease 9-inch springform pan; set aside. Combine 1/2 cup sugar and butter in bowl; beat at medium speed until creamy. Add 1 egg and 1 teaspoon almond flavoring. Continue beating, scraping bowl often, until creamy. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed. Gently press dough onto bottom of prepared pan. Sprinkle almonds over dough; set aside. Combine all filling ingredients in bowl. Beat with whisk until smooth; pour over almonds. Bake 60-70 minutes or until edges are lightly browned. (Surface of filling will be cracked.) Cool completely on rack; remove sides of pan. Arrange strawberry halves on top of cake. Drizzle melted jelly over strawberries. Refrigerate at least 2 hours before serving.

Source: www.landolakes.com