Garnished with fresh mint and toasted almonds, our luscious Strawberry Shortcake with Amaretto Cream is perfect for spring and summer menus.
Ingredients
Method
- Preheat oven to 350°. Grease and flour a 10 x 5 1/4 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.
- In a separate bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and chopped strawberries.
- 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.
- Serve with fresh strawberries, strawberry syrup, and Amaretto Cream. Garnish with toasted almonds and mint, if desired.
Ingredients
Method
- In a medium bowl, combine cream and sour cream. Beat at medium-high speed with an electric mixer until soft peaks form. Add confectioners’ sugar and almond-flavored liqueur, and beat until stiff peaks form. Cover and chill until ready to use.
Notes
1 teaspoon almond extract may be substituted for almond-flavored liqueur, if desired.
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