Strawberry-Amaretto Cake

Strawberry-Amaretto Cake. Make a strawberries and cream show-off cake that's bound for rave reviews.

Prep: 35 min | Servings: 12

Ingredients

Cake

1 cup slivered almonds*
1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix*
3/4 cup water
1/2 cup amaretto liqueur***
1/3 cup vegetable oil
3 egg whites

Amaretto Cream

1 1/2 cups whipping cream
1/4 cup granulated or powdered sugar
1/4 cup amaretto liqueur

Strawberries

1 cup thinly sliced fresh strawberries
6 large fresh strawberries, cut in half

Instructions

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottoms and sides of 2 (8 or 9 inch) round cake pans with shortening; lightly flour**.
Place almonds in food processor or blender. Cover; process until almonds are finely ground.
In large bowl, beat cake mix, almonds, water, 1/2 cup liqueur, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake and cool as directed on box for 8- or 9-inch pans.
In chilled large bowl, beat amaretto cream ingredients with electric mixer on high speed until soft peaks form.
Place 1 cake layer, rounded side down, on serving plate. Spread with 1/2 cup amaretto cream; arrange sliced strawberries evenly on top.
Top with second cake layer, rounded side up. Frost side and top of cake with remaining amaretto cream.
Just before serving, garnish with strawberry halves. Store loosely covered in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

*** Instead of the amaretto liqueur in the cake batter, you can use 1 tablespoon almond extract + enough water to equal 1/2 cup. In the amaretto cream, substitute 1 teaspoon almond extract + 1/4 cup whipping cream for the amaretto liqueur.

Some of the juice from the strawberry halves will soak into the frosting, so add the strawberry garnish just before serving.

A food processor makes quick work of grinding the almonds. For even grinding, scrape the sides and bottom of the food processor bowl occasionally.

Nutrition

Per serving: Calories 410 (Calories from Fat 220), Total Fat 24g (Saturated Fat 8g, Trans Fat 1 1/2g), Cholesterol 35mg; Sodium 310mg; Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 26g), Protein 6g

Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 1/2 Fat

Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens