Strawberry Almond Cream Shortcake Food

ALMOND-CORNMEAL STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
• In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
• Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
• Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
• In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
• With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.

STRAWBERRY ALMOND CREAM ROLL RECIPE

Steps:

• Preheat oven to 375 degrees.
• Line pan with aluminum foil and generously grease foil with margarine.
• Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons.
• Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly.
• Beat at low speed until batter is smooth.
• Pour into greased, foil-lined pan.
• Bake 12 to 15 minutes until toothpick inserted in center comes out clean; Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar; Carefully remove foil and trim any hard edges;Lightly dust cake bottom with additional powdered sugar.
• While still hot, carefully roll cake and towel to form a 10 1/2" roll and Cool 30-40 minutes on wire rack.
• While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients at medium speed until stiff.
• Unroll cake, remove towel, and spread cake with half of whipped cream.
• Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before serving.
• Slice and top with additional whipped cream.
• Note: Chill bowl and beaters before preparing whipped cream filling.

PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE

Steps:

• Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
• In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
• Fold in Cool Whip.
• Pour half of this over the cake and lay half of the strawberries on top.
• Repeat to make second layer.
• Refrigerate until well chilled.

STRAWBERRY ALMOND CREAM SHORTCAKE

Steps:

• 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 small 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.
• TIP: Substitute a 9-inch round cake pan for a 9-inch springform pan.
• Line with aluminum foil, leaving a 1-inch overhang; Grease foil.
• Cool completely on wire rack; remove from pan, using aluminum foil as handles.
• Remove aluminum foil.