Strawberry Almond Cream Shortcake

• 1/2 cup sugar
• 1/2 cup Land O Lakes Butter, softened
• 1 Land O Lakes Egg
• 1 teaspoon almond flavoring
• 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 Eggs
• 1 teaspoon almond flavoring
• 1 to 2 cups fresh strawberries, hulled, halved
• 1 to 2 tablespoons strawberry jelly, melted

1. Heat oven to 350F.
2. Grease 9-inch springform pan; set aside.
3. Combine 1/2 cup sugar and butter in bowl; beat at medium speed until creamy.
4. Add 1 egg and 1 teaspoon almond flavoring.
5. Continue beating, scraping bowl often, until creamy.
6. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
7. Gently press dough onto bottom of prepared pan.
8. Sprinkle almonds over dough; set aside.
9. Combine all filling ingredients in bowl.
10. Beat with whisk until smooth; pour over almonds.
11. Bake 60-70 minutes or until edges are lightly browned.
12. (Surface of filling will be cracked.)
13. Cool completely on rack; remove sides of pan.
14. Arrange strawberry halves on top of cake.
15. Drizzle melted jelly over strawberries.
16. Refrigerate at least 2 hours before serving.

sugar, butter, egg, almond flavoring, flour, baking powder, almonds, sour cream, sugar, eggs, almond flavoring, fresh strawberries, strawberry jelly

Taken from www.landolakes.com/recipe/2288/strawberry-almond-cream-shortcake (may not work)