Strawberry Almond Cream Shortcake | Reni's Kitchen

Strawberry Almond Cream Shortcake | Reni's Kitchen

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.