An easy Strawberry Shortcake that starts with a doctored cake mix, plenty of whipped cream and a sweet 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. 
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. The cake is pokeith holes when warm and then drizzled with a sweetened almond glaze. 

strawberries and cream


There are a few things you can do to a cake mix to make it seem homemade. In this case we add:

  • an extra egg than what the box calls for.
  • sour cream to make it moist.
  • a box of instant vanilla cake mix to make it even more moist and to add some vanilla flavor.

strawberry shortcake


strawberry shortcake

Strawberry Shortcake with Almond Glaze

4.60 from 5 votes
An easy Strawberry Shortcake that starts with a doctored cake mix, plenty of whipped cream and a sweet almond glaze.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 12 servings



  • 1 (15.25 ounce) yellow cake mix
  • 1 cup sour cream
  • 4 eggs
  • 1 (3.4 ounce package) instant vanilla pudding mix (do not prepare the pudding)
  • 1/2 cup oil
  • 1/2 cup water
  • 2 teaspoons almond extract

Strawberries and Cream Topping:

  • 1 pint (2 cups) heavy whipping cream
  • 3-4 Tablespoons powdered sugar
  • 1-2 pounds of fresh strawberries,, sliced

Almond Glaze:

  • 2 cups powdered sugar
  • 3 tablespoons butter,, melted
  • 2 teaspoons almond extract
  • 1-2 tablespoons milk, if needed


  • Preheat oven to 350 degrees. Line two cake pans that have been greased or lined with parchment paper. You can use 8-inch pans for a thicker cake or 9-inch for a slighter thinner cake.

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 the prepared cake pans.
  • 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 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.

For the Strawberries and Cream Topping:

  • Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer. This cake is pretty sweet so you may not want to sweeten it too much. Wash, dry and slice the strawberries 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!


Cuisine: American
Course: Dessert
strawberry shortcake