Strawberry Shortcake with Amaretto Cream

Strawberry Shortcake with amaretto whipped cream on a white plate and blue linen

Garnished with fresh mint and toasted almonds, our luscious Strawberry Shortcake with Amaretto Cream is perfect for spring and summer menus.

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
  • 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.

Amaretto Cream
  • 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.
1 teaspoon almond extract may be substituted for almond-flavored liqueur, if desired.

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