Strawberry Almond Cream Shortcake |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Here's a delightful one-pan alternative to traditional strawberry shortcake. Ingredients:
1/2 cup sugar |
1/2 cup butter, softened |
1 egg |
1 teaspoon almond extract |
1 1/2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 cup sliced almonds, toasted |
2 cups sour cream |
1/2 cup sugar |
2 eggs |
1 teaspoon almond extract |
1 -2 cup strawberry, hulled, halved |
1 -2 tablespoon strawberry jelly, melted |
Directions:
1. Heat oven to 350°F
2. Combine 1/2 cup sugar and butter in large bowl at medium speed until creamy.
3. Add 1 egg and 1 teaspoon almond extract.
4. Continue beating, scraping bowl often, until creamy.
5. Reduce speed to low; add flour and baking powder.
6. Continue beating, scraping bowl often, until well mixed.
7. Gently press dough onto bottom of greased 9-inch springform pan.
8. Sprinkle almonds over dough; set aside.
9. Combine all filling ingredients in small bowl.
10. Beat with wire whisk until smooth; pour over almonds.
11. Bake for 60 to 70 minutes or until edges are lightly browned (Surface of filling will be cracked).
12. Cool completely on wire rack; remove sides of pan.
13. Arrange strawberry halves on top of cake.
14. Drizzle melted jelly over strawberries.
15. Refrigerate at least 2 hours before serving.
16. TIP: Substitute a 9-inch round cake pan for a 9-inch springform pan.
17. Line with aluminum foil, leaving a 1-inch overhang; Grease foil.
18. Cool completely on wire rack; remove from pan, using aluminum foil as handles.
19. Remove aluminum foil.
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