Strawberry Almond Cream Shortcake

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Strawberry Almond Cream Shortcake

original recipe:


  • 1/2 cup sugar
  • 1/2 cup Land O Lakes® Butter, softened
  • 1 Land O Lakes® All-Natural 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 Land O Lakes® All-Natural Eggs
  • 1 teaspoon almond extract

  • 1 to 2 cups strawberries, hulled, halved
  • 1 to 2 tablespoons strawberry jelly, melted


Heat oven to 350°F. Combine 1/2 cup sugar and butter in large bowl at medium speed until creamy. Add 1 egg and 1 teaspoon almond extract. Continue beating, scraping bowl often, until creamy. Reduce speed to low; add flour and baking powder. Continue beating, scraping bowl often, until well mixed. Gently press dough onto bottom of greased 9-inch springform pan. Sprinkle almonds over dough; set aside.

Combine all filling ingredients in medium bowl. Beat with wire whisk until smooth; pour over almonds. Bake for 60 to 70 minutes or until edges are lightly browned. (Surface of filling will be cracked.) Cool completely on wire rack; remove sides of pan.

Arrange strawberry halves on top of cake. Drizzle melted jelly over strawberries. Refrigerate at least 2 hours before serving.

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.