Strawberry Shortcake with Amaretto Cream
  • 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
  • 1 recipe Amaretto Cream (recipe follows)
  • Garnish: toasted sliced almonds, fresh mint sprigs
  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