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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

1/2 cup sugar

1/2 cup Land O Lakes® Butter, softened

1 large Land O Lakes® 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 large Land O Lakes® Eggs

1 teaspoon almond extract

Topping

1 to 2 cups fresh strawberries, hulled, halved

1 to 2 tablespoons strawberry jelly, melted

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 9-inch springform pan; set aside.

  2. 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.

  3. 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.

  4. 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.

Nutrition (1 serving)

330 Calories
19 Fat (g)
95 Cholesterol (mg)
120 Sodium (mg)
35 Carbohydrates (g)
1 Dietary Fiber
6 Protein (g)
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