Thursday, July 14, 2011

Strawberry Shortcake with Almond Glaze

Oh.My.Gosh. This was too die for good. It was stinking hot outside so the cake started to gush pretty quickly, but I think that wouldn't have happened it I chipped the heavy cream after whipping it and before putting it on the cake. Alas, it still tasted divine.Strawberry Shortcake with Almond Glaze

From: The Sister's Cafe

1 yellow cake mix
1 cup sour cream
4 eggs
1 sm. pkg. vanilla pudding mix
1/2 cup oil
1/2 cup water
2 tsp. almond extract

Almond Glaze:
2 cups powdered sugar
3 Tbs. butter, melted
2 tsp. almond extract
1-2 Tbs. milk, as needed

Whipped Cream:
1 pint whipping cream (this made way more than I needed, I will probably use 1/2-3/4 of a pint next time)
powdered sugar, to taste for sweetening

1-2 lbs. fresh strawberries, sliced

Preheat oven to 350 degrees. Mix all of the shortcake ingredients together for a few minutes until well combined. Pour the batter into two round cake pans. Bake for 45-50 minutes. let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Mix the glaze ingredients together while the cake cools. Once semi cooled, prick the cake with the handle of a wooden spoon. Spoon the glaze over the two rounds, letting it sink in. Save about 1/3 of the glaze and set aside.

Whip cream with powdered sugar, using a mixer. Slice strawberries and set aside.

Place one of the glazed cakes on a cake stand or large plate. Top with whipped cream and a layer of strawberry slices. Place second cake on top. Top with whipped cream and more strawberries. Drizzle the remaining almond glaze over the top and down the sides. Store in the fridge until ready to serve.

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