Strawberry Almond Cream Shortcake
Strawberry Almond Cream Shortcake
Strawberry shortcake recipe that's a delightful one-pan alternative to traditional strawberry shortcake.
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30 min
Prep Time
4 hrs
Total Time
12
servings Ingredients
Shortcake
12 cup sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon almond extract
1 12 cups all-purpose flour
12 teaspoon baking powder
12 cup sliced almonds, toasted
Cream Filling
2 cups sour cream
12 cup sugar
1 teaspoon almond extract
Topping
1 to 2 cups fresh strawberries, hulled, halved
1 to 2 tablespoons strawberry jelly, melted
How to make
-
STEP 1
Heat oven to 350°F. Grease 9-inch springform pan; set aside.
-
STEP 2
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.
-
STEP 3
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.
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STEP 4
Arrange strawberry halves on top of cake. Drizzle melted jelly over strawberries. Refrigerate at least 2 hours before serving.
Tip #1
- 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.
Tip #2
- Read more about this recipe on Recipe Buzz® Blog.
330 Calories
19 Fat (g)
95 Cholesterol (mg)
120 Sodium (mg)
35 Carbohydrates (g)
1 Dietary Fiber
6 Protein (g)
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