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Strawberry-Amaretto Cake
Strawberry-Amaretto Cake
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Prep Time:
35 minutes
Total Time:
2 hours 25 minutes
Create a show-stopping strawberry and cream cake that will impress everyone.
Ingredients:
  • 1 cup slivered almonds
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 3/4 cup water
  • 1/2 cup amaretto liqueur
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 1/2 cups whipping cream
  • 1/4 cup granulated or powdered sugar
  • 1/4 cup amaretto liqueur
  • 1 cup thinly sliced fresh strawberries
  • 6 large fresh strawberries, cut in half
Instructions:
  • Preheat oven to 350°F (or 325°F for dark/nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans. Blend almonds in a food processor or blender until finely ground.
  • In a large bowl, use an electric mixer to blend almonds and the rest of the cake ingredients on low speed for 30 seconds, then switch to medium speed for 2 minutes, remembering to scrape the bowl occasionally. Transfer the mixture into the pans.
  • Follow the baking instructions on the box for 8- or 9-inch round pans and allow the cakes to cool completely.
  • In a chilled large bowl, use an electric mixer on high speed to whip the amaretto cream ingredients until soft peaks form.
  • Start by placing one cake layer with the rounded side facing down on a serving plate. Spread generously with 1/2 cup of delectable amaretto cream, then beautifully arrange sliced strawberries on top. Gently place the second cake layer with the rounded side facing up. Cover the sides and top of the cake with the rest of the luscious amaretto cream. When ready to serve, garnish with charming strawberry halves. Remember to store the cake in the refrigerator, lightly covered, until it's time to indulge.

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