Strawberry Almond Cream Shortcake Recipe

Name: Strawberry Almond Cream Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup sugar; ½ cup butter, softened; 1 egg; 1 teaspoon almond extract; 1 ½ cups all-purpose flour; ½ teaspoon baking powder; ½ cup sliced almonds, toasted; 2 cups sour cream; ½ cup sugar; 2 eggs; 1 teaspoon almond extract; 1 -2 cup strawberry, hulled, halved; 1 -2 tablespoon strawberry jelly, melted

Servings: persons

½ cup sugar
½ cup butter, softened
1 egg
1 teaspoon almond extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ cup sliced almonds, toasted
2 cups sour cream
½ cup sugar
2 eggs
1 teaspoon almond extract
1 -2 cup strawberry, hulled, halved
1 -2 tablespoon strawberry jelly, melted

1
Heat oven to 350F
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.

1034

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup sugar, ½ cup butter, softened, 1 egg, 1 teaspoon almond extract, and more.

Yes, Strawberry Almond Cream Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Almond Cream Shortcake

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