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Strawberry Shortcake with Amaretto Cream

MAKES 8 SERVINGS
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Ingredients Method

Ingredients
  

  • 1 cup butter softened
  • 2 cups sugar
  • 5 large eggs
  • 1 tablespoon strawberry extract
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 cup chopped fresh strawberries
  • 1 1-pound container strawberries, sliced
  • 1/2 cup strawberry syrup
  • Amaretto Cream recipe follows
  • Garnish: toasted sliced almonds fresh mint sprigs

Method
 

  1. 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.
  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.