Here is a recipe I picked up there. Our friends Tammy and Dave came over last week so I decided to use the occasion to test drive the recipe. It....was.... amazing! The cake, the almond glaze, the whipped cream, the strawberries..... excuse me while I go wipe the drool from my chin.
I highly recommend this one - it tastes even better the next day at breakfast paired with a steaming mug of coffee!
Strawberry Shortcake with Almond Glaze
1 yellow cake mix
1 cup sour cream
4 eggs1 small vanilla pudding mix (do not prepare the pudding)
1/2 cup oil
1/2 cup water
2 teaspoons almond extract
Preheat oven to 350 degrees.
Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans that have been greased or lined with parchment paper. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack. Almond Glaze
2 cups powdered sugar
3 Tablespoons butter, melted
2 teaspoons almond extract
1-2 Tablespoons milk, if needed
Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.Strawberries and Cream Topping
1 pint (2 cups) heavy whipping cream
3-4 Tablespoons powdered sugar 1-2 pounds of fresh strawberries, sliced
Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer. This cake is pretty sweet so you may not want to sweeten your cream as much as the tutuorial suggests. Wash dry and slice the strawberries and set aside.
Assembly:
Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. We like it chilled!
***Credit where credit's due: this recipe was completely and totally stolen from The Girl Who Ate Everything's blog.****
2 comments:
Oh, thank you for the recipe! Pinterest--what can I say except I've had to seriously limit myself. It is so addictive.
And Tammy and Dave...perhaps they are related to me? I wonder. :) (My cousin Tammy is married to a Dave.)
Glad you are liking Pinterest! I too am obsessed. I will definitely try this recipe - it looks fab.
Paula.
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