This was a wonderful, easy recipe. The crust is thick, like a shortbread cookie, and the filling is similar to a simple sour cream cheesecake filling. Made this to take to a BBQ and it was a big hit.
Ingredients:
Shortcake:
- 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
- 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.