Since my in-laws live about five minutes away, we usually celebrate holidays with them. Our Mother's Day tradition is to go to their house and my Father in Law always barbecues. We were in charge of dessert and I wanted something nice but simple.
Because this recipe uses a cake mix, it really simplifies things. The added sour cream, vanilla pudding and almond extract make it taste extra special. Topped off with homemade whipped cream, fresh bright strawberries, and a delicious, yet simple, almond glaze, this dessert was a hit! My nephew and one of my brother-in-laws both requested it for their birthday cakes.
*I have been having camera issues which I think are finally resolved so hopefully I'll be snapping my own photos again.*
Strawberry Shortcake with Almond Glaze adapted slightly from The Sister's Cafe
1 yellow cake mix
1 cup sour cream
1 small instant vanilla pudding mix (3.4 oz. size)
1/2 cup oil
1/2 cup water
2 tsp almond extract
Mix all the above ingredients together for a few minutes until well combined.(I followed the mixing directions on the cake mix.) Pour the batter into 2 round cake pans. Bake in a preheated 350 degree oven for 45-50 minutes. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.
2 cups powdered sugar
3 Tb butter, melted
2 tsp almond extract
3-5 Tb milk, if needed (the original recipe called for 1-2 tbsp but I needed quite a bit more. Just thin it out enough to be able to drizzle over the cake.)
Mix the glaze ingredients together while the cake cools. Once semi cooled, 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.
1 pint whipping cream
3/4- 1 lb. of strawberries, thinly sliced
4 tbsp. sugar (regular or powdered is fine)
1 tsp. vanilla
fresh mint, optional
Whip cream with sugar and vanilla, using a mixer. 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. When ready to serve, garnish with mint. Enjoy!
*Note- Next time I will cut the domed top off the cake layers. The cake looked pretty but with all the delicious whipped cream and strawberries in the middle, the top layer started to slide a little.*