Strawberry Almond Cream Shortcake

• 12 cup sugar
• 12 cup butter, softened
• 1 egg
• 1 teaspoon almond extract
• 1 12 cups all-purpose flour
• 12 teaspoon baking powder
• 12 cup sliced almonds, toasted
• 2 cups sour cream
• 12 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.

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

Taken from www.food.com/recipe/strawberry-almond-cream-shortcake-278974 (may not work)