2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
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
Heat oven to 400°F. Grease 9-inch round baking pan; set aside.
Combine flour, sugar, baking powder, salt and baking soda in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Whisk sour cream and egg together in another bowl. Add milk and extract; mix well. Add to flour mixture; stir well.
Spoon batter into prepared pan. Bake 20-25 minutes or until golden brown. Cool 10 minutes. Remove from pan.
Place fruit and sugar in bowl. Stir in liqueur, if desired. Cover; refrigerate until serving time.
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.
- For variety, use different fruit combinations, according to availability.
- Extra shortcake wedges can be frozen in resealable plastic food bags. To thaw, microwave 1 wedge at a time, 20-30 seconds before splitting and topping with fruit.