Strawberry Shortcake with Almond Glaze
How was your Mother’s Day? This year I really felt the love of my boys and my husband. Although I’m not his mother, my husband is always good about showing his appreciation of me as the mother of his children. Mother’s Day is always a good reminder for me to be the best mom I can be…to have more patience, and to let my boys know how much I love them every day.
Strawberry Shortcake with Almond Glaze
Strawberry shortcake is gussied up with an almond glaze to really make it shine.
Ingredients
- 1 yellow cake mix
- 1 cup sour cream
- 4 eggs
- 1 3.4 ounce package vanilla pudding mix (do not prepare the pudding)
- 1/2 cup oil
- 1/2 cup water
- 2 teaspoons almond extract
- 1 pint 2 cups heavy whipping cream
- 3-4 Tablespoons powdered sugar
- 1-2 pounds of fresh strawberries sliced
- 2 cups powdered sugar
- 3 Tablespoons butter melted
- 2 teaspoons almond extract
- 1-2 Tablespoons milk if needed
Instructions
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Preheat oven to 350 degrees.
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Mix the cake mix, sour cream, eggs, vanilla pudding mix, oil, water, and almond extract until well combined. Pour the batter into 2 round cake pans that have been greased or lined with parchment paper.
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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.
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Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer. Go here for a tutorial on how to make perfect homemade whipped cream. This cake is pretty sweet so you may not want to sweeten your cream as much as the tutuorial suggests. Wash dry and slice the strawberries and set aside.
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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.
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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!
Recipe Notes
Source: The Sister's Cafe
Hi
I had a question I have a nut allergy is there a way to use something else in place of the almond extract
I think the almond extract makes this dish but you could use vanilla instead.
I’ve made this about half a dozen times since this was posted and everyone LOVES it! I make it in a 9×13 pan for easier transportation and serving at picnics. Thanks for such fun and delicious recipes!
PS. My (and many others!) new favorite cookie is the cookies and cream one you posted – heaven in my mouth!
Wow! I made this Sunday to take to our friendds house the husband is leaving for Afgainistan this week. There was nothing left and all the ladies are dying for the recipie! A home run for sure!
That cake looks absolutely amazing!! I’m so glad you had a great mother’s day!
John did good! Cake looks delicious, I’m a sucker for strawberry shortcake!
Great recipe! This looks so tasty.
This cake looks wonderful! Great spin on the typical strawberry shortcake!
YUMMMY!!! Love strawberry shortcake:)
the almond glaze on top sounds delish!!!
Holy Yum!!!
Thia looks tasty! I will have to try this soon- while strawberries are super cheap.
Congrats on your shout-out on Pioneer Women! I recognized your recipe right away! 🙂
@Tara,
You could totally do this without the almond glaze. The cake has pudding and sour cream in it which don’t really change the taste but make the texture perfect. Check the source of this recipe (the sisters cafe listed under the recipe) for their presentation or just how it’s listed in the directions. My husband did a great job though! Good luck!
Hi Christy–I’m glad you had a nice Mother’s Day! This cake looks scrumptious. I’d love to bake it for my mom, whose birthday is coming up next week–strawberry shortcake is her absolute favorite, but none of us have ever been brave enough to try to bake her one (we’ve always gotten them from the local bakery). I had one question for you: How do you think the cake would be without the almond glaze? I’ve never used a glaze over prepared cakes before, and I’m also not sure how my mom would react to the mixing of flavors–she’s all about the sweet and simple, nothing gussied up. Thanks for your thoughts! 🙂