Shortcake is always a summer favorite.
| 2 |
|
cups all-purpose flour |
| 1/4 |
|
cup sugar |
| 2 |
|
teaspoons baking powder |
| 1/2 |
|
teaspoon salt |
| 1/4 |
|
teaspoon baking soda |
| 1/3 |
|
cup cold LAND O LAKES® Butter, cut into chunks |
| 1/2 |
|
cup LAND O LAKES® Sour Cream |
| 1 |
|
egg |
| 1/3 |
|
cup milk |
| 1/2 |
|
teaspoon almond extract |
| 4 |
|
cups fresh fruit (sliced peaches and/or raspberries) |
| 1/2 |
|
cup sugar |
| 2 |
|
tablespoons Amaretto liqueur, if desired |
|
|
LAND O LAKES™ Heavy Whipping Cream, whipped, sweetened, if desired |
Heat oven to 400°F. Combine flour, sugar, baking powder, salt and baking soda in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine sour cream and egg in small bowl. Add milk and extract; mix well. Add to flour mixture; stir well.
Spoon batter into greased 9-inch round baking pan. Bake for 20 to 25 minutes or until golden brown. Cool 10 minutes. Remove from pan.
Meanwhile, combine fruit and sugar in large bowl. Stir in liqueur, if desired. Cover; refrigerate until serving time.
To serve, cut shortcake into wedges. For each serving, cut a wedge in half; place bottom half on serving plate. Spoon 1/4 cup fruit mixture over cake; top with remaining shortcake wedge. Spoon 1/4 cup fruit on top. Serve with whipped cream, if desired.
Recipe Tip
For variety, use different fruit combinations, according to availability.
Recipe Tip
Extra shortcake wedges can be frozen in resealable plastic food bags. To thaw, microwave 1 wedge at a time 20 to 30 seconds on HIGH before splitting and topping with fruit.
