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| This is basically the best strawberry shortcake I’ve ever eaten!
Cake Ingredients:
1 box white cake mix (Betty Crocker or Duncan Hines Moist)
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 cup water
⅓ cup Amaretto liqueur
2 tablespoons vegetable or canola oil
1 teaspoon pure vanilla extract
1 cup sour cream
4 large egg whites
Directions:
Preheat oven to 325°F. Grease and line your desired pans with parchment paper.
In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
Pour batter into three prepared pans. Be sure to fill them 3/4 to 1-inch below the top of the pan. Bake about 35 to 45 minutes, or until toothpick inserted in center comes out clean. Watch closely- check after 35 minutes and then every 5 minutes until they test done. Time will vary based on which pans you choose to use.
Strawberry Frosting:
3 cups (750 ml) whipping cream
¾ cup granulated sugar
1 Tbsp amaretto liqueur
250 grams cream cheese
1 Tbsp amaretto
4 - 5 cups strawberries(stems and hulls removed)
Directions:
In a medium bowl, beat the heavy cream until stiff peaks form; set aside. (Make sure to beat until whipped cream is very stiff, but take care not to over beat).
In another medium bowl beat the softened cream cheese and sugar on high speed until light and fluffy. (Tip: Stop and scrape the sides of the bowl once or twice during this step).
Add the amaretto, and beat on medium speed until fully combined.
Meanwhile, chop about 3/4 of the strawberries into 1/3"-1/2" cubes.
Add the chopped strawberries to the bowl and mix until fully combined. (Note: The frosting will turn pink; mix until frosting is uniform in color.
Fold in the whipped cream
To Assemble the Cake
Place one layer of cake on a large plate. Spread a generous layer of Strawberry frosting the top of the layer. Place the second layer of cake on top and frost top and repeat with the third layer. Frost the sides top of the cake using an offset spatula. (Note: It is helpful to refrigerate the frosting for about 20-30 minutes before frosting the sides of the cake.)
Slice the remaining strawberries and garnish the top of the cake with the slices.
Link to Recipe:Strawberry Layered Shortcake
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| I used Betty Crocker mix |
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| In a large bowl, whisk together cake mix, flour, sugar and salt. |
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| Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended. |
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| Pour batter into three prepared pans. Bake about 35 to 45 minutes, or until toothpick inserted in center comes out clean. |
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| Remove from oven and completely cool. |
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| In a medium bowl, beat the heavy cream until stiff peaks form; set aside |
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| In another medium bowl beat the softened cream cheese and sugar on high speed until light and fluffy |
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| Chop about 3/4 of the strawberries into 1/3"-1/2" cubes |
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| Use your favorite Amaretto |
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| Add the amaretto and chopped strawberries and mix until fully combined. |
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| Fold in the whipped cream until combined. |
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| Spread a generous layer of Strawberry frosting the top of the layer. |
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| Place the second layer of cake on top and frost top and repeat with the third layer |
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