This “berry” delicious dessert is a fresh take on a summer favorite and is guaranteed to bring smiles galore.

Strawberry Shortcake with Amaretto Cream
Makes 8 servings

1 cup butter, softened
2 cups sugar
5 large eggs
1 tablespoon strawberry extract
½ teaspoon vanilla extract
2 ¼ 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
1 recipe Amaretto Cream (recipe follows)
Garnish: toasted sliced almonds, fresh mint sprigs

1.Preheat oven to 350°. Grease and flour a 10x5¼x3-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 until just 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 the 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.

Amaretto Cream
Makes about 3 cups

1 cup heavy whipping cream ¼ cup sour cream
½ cup confectioners’ sugar
3 tablespoons almond-flavored liqueur*

1. 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.

Note:1 teaspoon almond extract may be substituted for almond-flavored liqueur, if desired.