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Strawberry-Amaretto Cake

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  • Prep 35 min
  • Total 2 hr 25 min
  • Servings 12
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Make a strawberries and cream show-off cake that's bound for rave reviews.
By Betty Crocker Kitchens
Updated Aug 23, 2011
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Ingredients

Cake

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

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans. Place almonds in food processor or blender. Cover; process until almonds are finely ground.
  • 2
    In large bowl, beat almonds and remaining cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • 3
    Bake and cool as directed on box for 8- or 9-inch rounds.
  • 4
    In chilled large bowl, beat amaretto cream ingredients with electric mixer on high speed until soft peaks form.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of the amaretto liqueur in the cake batter, you can use 1 tablespoon almond extract plus enough water to equal 1/2 cup. In the amaretto cream, substitute 1 teaspoon almond extract plus 1/4 cup whipping cream for the amaretto liqueur.
  • tip 2
    A food processor makes quick work of grinding the almonds. For even grinding, scrape the sides and bottom of the food processor bowl occasionally.
  • tip 3
    Some of the juice from the strawberry halves will soak into the frosting, so add the strawberry garnish just before serving.

Nutrition

Nutrition Facts are not available for this recipe
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