Strawberry Shortcake with Almond Glaze

This cake is going to be a new family favorite!!  It was so good! After we ate the entire cake everybody wanted more!! 
Strawberry Shortcake with Almond Glaze
1 yellow cake mix
1 cup sour cream
 4 eggs
1 small vanilla pudding mix
1/2 cup oil
1/2 cup water
2 teaspoons almond extract
Preheat oven to 350 degrees.
Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans that have been greased or lined with parchment paper. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.
Almond Glaze
2 cups powdered sugar
3 Tablespoons butter, melted
2 teaspoons almond extract
1-2 Tablespoons milk, if needed
Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.
Strawberries and Cream Topping
1 pint (2 cups) heavy whipping cream
3-4 Tablespoons powdered sugar
1-2 pounds of fresh strawberries, sliced
Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer.  This cake is pretty sweet so you may not want to sweeten your cream as much as the tutorial suggests. Wash dry and slice the strawberries and set aside.

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. We like it chilled!
 I found the recipe off of The Girl Who Ate Everything! I love her blog she has some good treats!  I didn't change a thing!!

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