Fresh Strawbery Amaretto Shortcake
- Yield 16 servings
- Prep 25 mins
- Cook 30 mins
"My family and I look forward to Easter every year. We just love fresh strawberries and try to eat them as often as possible during the season. I started making this cake many years ago. It was very complicated and time consuming. Being a working mom, I needed to simplify the recipe. I have made changes so it's quick and easy to make."
- 1/4 cup plus 3 tablespoons granulated sugar
- 2 pounds fresh strawberries
- 1/4 amaretto liqueur
- 4 eggs
- 1/3 cup vegetable oil
- 1 (18-ounce) box white cake mix (super moist variety)
- 1 teaspoon orange extract
- 2 (8-ounce) packages cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 1 cup confectioners' sugar
- 1 3/4 cups heavy cream
- 1 tablespoon orange extract
- 2 cups toasted sliced almonds
- Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with nonstick cooking spray and dust with 3 tablespoons granulated sugar.
- To prepare the filling, reserve 6 whole strawberries with stems on. Slice the remaining strawberries and combine them with the liqueur and 1/4 cup sugar in a medium bowl; toss to coat. Cover with plastic wrap and refrigerate until needed.
- To prepare the cake, combine the eggs and oil in a large bowl and beat with a mixer at high speed, for 30 seconds. Add the cake mix and 1 cup water; beat at medium speed 3 minutes. The batter may be slightly lumpy. Add the orange extract and beat 30 seconds.
- Divide the batter evenly among the prepared pans (about 1 1/2 cups each). Bake 20 to 25 minutes, until just golden and the layers spring back when touched. Cool in the pans on a wire rack.
- To prepare the frosting, combine the cream cheese and butter in a medium bowl. Using a mixer at medium speed, beat until smooth. Reduce the speed to medium-low. Add the confectioners’ sugar and about half of the cream; beat until just combined. Add the remaining cream and orange extract. Increase the speed to medium-high and beat until stiff peaks form, about 2 to 3 minutes. Be careful not to overmix. Refrigerate until needed.
- When layers are cool, lightly trim the tops of the cakes if not level. Fill a pastry bag without a tip with 1 cup of the cream cheese mixture and pipe an even circle of frosting around the edge of one of the layers, creating a dam effect. Spoon half of the sliced strawberries and liquid in the center of the first layer. Top with the second layer and repeat with the remaining cream cheese mixture in the pastry bag and sliced strawberries and liquid. Place the final layer on top. Frost cake with the remaining frosting, top with the whole strawberries and press almonds on sides. Refrigerate until serving time. Flavors improve overnight.
– Terry Ramirez-McCarty, Helendale, Calif.