Strawberry Almond Cream Shortcake

Total Time
4hrs
Prep 30 mins
Cook 3 hrs 30 mins

Here's a delightful one-pan alternative to traditional strawberry shortcake.

Ingredients Nutrition

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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