Strawberry Shortcake with Amaretto Cream
 
MAKES 8 SERVINGS
Ingredients
  • 1 cup butter, softened
  • 2 cups sugar
  • 5 large eggs
  • 1 tablespoon strawberry extract
  • ½ teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup sour cream
  • 1 cup chopped fresh strawberries
  • 1 (1-pound) container strawberries, sliced
  • ½ cup strawberry syrup
  • Amaretto Cream (recipe follows)
  • Garnish: toasted sliced almonds, fresh mint sprigs
Instructions
  1. Preheat oven to 350°. Grease and flour a 10 x 5¼ x 3-inch loaf pan. In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in strawberry extract and vanilla.
  2. In a separate bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and chopped strawberries.
  3. Spoon batter into prepared pan. Bake 1 hour, cover loosely with aluminum foil and bake an additional 40 to 45 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan and cool completely.
  4. Serve with fresh strawberries, strawberry syrup, and Amaretto Cream. Garnish with toasted almonds and mint, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/strawberry-shortcake-with-amaretto/