Tuesday, May 17, 2011

strawberry shortcake with almond glaze

i've never made strawberry shortcake before. and i'll never make a different one. nothing could be better than this one.

it's moist, moist, moist, soft, soft, soft, and oh so heavenly. ooooooooohhh it was good. i'm sad it's gone.

i got it from here.

here's the recipe itself, just in case that blog goes away. i never want to lose this--it's that good.

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. Wash dry and slice the strawberries and set aside.

Assembly:
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.

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