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.
My husband made this cake! Doesn’t everything taste better when someone else makes it!
I had it good. I slept in and then the boys, including my husband, performed some songs in their jammies that Austin had learned at school. They gave me some roses and chocolate (which I ate for lunch). After church we headed to my friend Wendy’s house where the boys made us steak, crab legs, salad, corn, and this amazing strawberry shortcake with almond glaze.
Now if your first impression of this Strawberry Shortcake, is HELLO have some cake with your whipped cream…sorry that’s just how we do it over here. AND John, who believes anyone can cook if they follow directions, was supposed to cook the cakes for 45-50 minutes and at about 35 minutes they were super done. So he shaved off the overdone sides of the cake and concealed it with whipped cream. He said the presentation could be better but it was seriously so good. And I have a feeling he might request it for Father’s Day so we’ll have a chance to make it again soon here.
The almond glaze makes the cake moist, dense but yet still soft at the same time and pairs beautifully with the flavors of the strawberries. He always fixes strawberry shortcake for Mother’s Day and this will be our version from now on.
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Strawberry Shortcake with Almond Glaze
1yellow cake mix
13.4 ounce package vanilla pudding mix (do not prepare the pudding)
Strawberries and Cream Topping:
1pint2 cups heavy whipping cream
1-2poundsof fresh strawberriessliced
Preheat oven to 350 degrees.
For the cake: 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.
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.
For the Strawberries and Cream Topping: 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.
For the Almond Glaze: 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.
To assemble: 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!