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strawberry shortcake

Strawberry Shortcake with Almond Glaze

An easy Strawberry Shortcake that starts with a doctored cake mix, plenty of whipped cream and a sweet almond glaze.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 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


  1. 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:

  1. 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.

  2. 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:

  1. 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:

  1. 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:

  1. 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