Berry Sour Cream Shortcake

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold Land O Lakes Butter, cut into chunks
• 1/2 cup sour cream
• 1 Land O Lakes Egg
• 1/3 cup milk
• 1/2 teaspoon almond extract
• 4 cups fresh fruit (sliced peaches and/or raspberries)
• 1/2 cup sugar
• 2 tablespoons Amaretto liqueur, if desired
• Land O Lakes Heavy Whipping Cream, whipped, sweetened, if desired

1. Heat oven to 400F.
2. Grease 9-inch round baking pan; set aside.
3. Combine flour, sugar, baking powder, salt and baking soda in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
4. Whisk sour cream and egg together in another bowl.
5. Add milk and extract; mix well.
6. Add to flour mixture; stir well.
7. Spoon batter into prepared pan.
8. Bake 20-25 minutes or until golden brown.
9. Cool 10 minutes.
10. Remove from pan.
11. Place fruit and sugar in bowl.
12. Stir in liqueur, if desired.
13. Cover; refrigerate until serving time.
14. Cut shortcake into wedges.
15. For each serving, cut a wedge in half; place bottom half on serving plate.
16. Spoon 1/4 cup fruit mixture over cake; top with remaining shortcake wedge.
17. Spoon 1/4 cup fruit on top.
18. Serve with whipped cream, if desired.

flour, sugar, baking powder, salt, baking soda, cold, sour cream, egg, milk, almond, fresh fruit, sugar, liqueur, cream

Taken from www.landolakes.com/recipe/82/berry-sour-cream-shortcake (may not work)