This shortcake-style sheet cake is topped with a luscious almond buttercream frosting and fresh fruits of summer.
Story Behind the Recipe
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2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/3 cups sugar
1/2 cup Land O Lakes® Butter, softened
3 large Land O Lakes® Eggs
1/2 teaspoon almond extract
3/4 cup milk
1/3 cup sliced almonds, toasted, finely chopped
1 cup milk
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup Land O Lakes® Butter, softened
1 cup sugar
Fresh raspberries and blueberries
Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan; set aside.
Combine 2 1/4 cups flour and baking powder in bowl; set aside.
Combine 1 1/3 cups sugar and 1/2 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add almond extract. Add flour mixture alternately with 3/4 cup milk, beating at low speed after each addition just until mixed. Stir in toasted chopped almonds.
Spread batter into prepared pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine 1 cup milk, 3 tablespoons flour and salt in 1-quart saucepan. Stir with wire whisk until smooth. Cook over medium heat, whisking constantly, 4-5 minutes or until mixture thickens and just starts to boil. Remove from heat. Set aside; cool 15 minutes.
Combine 1 cup butter, 1 cup sugar and almond extract in bowl. Beat at medium speed until creamy. Continue beating, gradually adding 1 tablespoon warm milk mixture at a time, until light and creamy and sugar is completely dissolved. Frost cooled cake. Decorate with fresh berries and sliced almonds.
Read the Story Behind the Recipe
- Nothing is better than a great buttercream frosting. Be sure to follow directions carefully when cooking the flour-milk mixture. In addition, it is important to beat the frosting until all the sugar has dissolved to avoid lumps in the frosting.
- Read more about this recipe on Recipe Buzz® Blog.
- To toast nuts, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.