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
MAKES 8 SERVINGS
Ingredients
- 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
Instructions
- 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.
- In a separate bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and chopped strawberries.
- 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.
- Serve with fresh strawberries, strawberry syrup, and Amaretto Cream. Garnish with toasted almonds and mint, if desired.
Amaretto Cream
Ingredients
- 1 cup heavy whipping cream
- ¼ cup sour cream
- ½ cup confectioners’ sugar
- 3 tablespoons almond-flavored liqueur
Instructions
- 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.
Notes
1 teaspoon almond extract may be substituted for almond-flavored liqueur, if desired.
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