Home » Desserts » Strawberry Shortcake with Almond Glaze
posted by Christy Denneyon May 6, 202420 comments »
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An easy Strawberry Shortcake that starts with a doctored cake mix, plenty of whipped cream and a sweet almond glaze.
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STRAWBERRY SHORTCAKE WITH ALMOND GLAZE
Now if your first impression of this Strawberry Shortcake, is HELLO have some cake with your whipped cream…sorry that’s just how we do it over here.
The almond glaze makes the cake moist, dense but yet still soft at the same time and pairs beautifully with the flavors of the strawberries. The cake is pokeith holes when warm and then drizzled with a sweetened almond glaze.
DOCTORED CAKE MIX
There are a few things you can do to a cake mix to make it seem homemade. In this case we add:
- an extra egg than what the box calls for.
- sour cream to make it moist.
- a box of instant vanilla cake mix to make it even more moist and to add some vanilla flavor.
OTHER CAKE RECIPES:
- Chocolate Chip Strawberry Shortcake
- Strawberries and Cream Cake
- Pina Colada Poke Cake
- Strawberry Cream Puff Cake
- The Best Chocolate Cake
Strawberry Shortcake with Almond Glaze
4.60 from 5 votes
An easy Strawberry Shortcake that starts with a doctored cake mix, plenty of whipped cream and a sweet almond glaze.
PrintPinRate
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
Servings: 12 servings
Ingredients
Cake:
- 1 (15.25 ounce) yellow cake mix
- 1 cup sour cream
- 4 eggs
- 1 (3.4 ounce package) instant vanilla pudding mix (do not prepare the pudding)
- 1/2 cup oil
- 1/2 cup water
- 2 teaspoons almond extract
Strawberries and Cream Topping:
- 1 pint (2 cups) heavy whipping cream
- 3-4 Tablespoons powdered sugar
- 1-2 pounds of fresh strawberries, sliced
Almond Glaze:
- 2 cups powdered sugar
- 3 tablespoons butter, melted
- 2 teaspoons almond extract
- 1-2 tablespoons milk, if needed
Instructions
Preheat oven to 350 degrees. Line two cake pans that have been greased or lined with parchment paper. You can use 8-inch pans for a thicker cake or 9-inch for a slighter thinner cake.
For the cake:
Mix the cake mix, sour cream, eggs, vanilla pudding mix, oil, water, and almond extract until well combined. Pour the batter into the prepared cake pans.
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.
For the Almond Glaze:
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.
For the Strawberries and Cream Topping:
Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer. This cake is pretty sweet so you may not want to sweeten it too much. Wash, dry and slice the strawberries and set aside.
To assemble:
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!
Notes
Source: The Sister's Cafe
Cuisine: American
Course: Dessert
Author: Christy Denney
All Recipes Cakes Desserts Holiday Recipes Mother's Day Strawberry
published on May 6, 2024
20 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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20 comments on “Strawberry Shortcake with Almond Glaze”
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Roni — Reply
Hi Christy, just need to know because the recipe didn’t specify, is it a box of vanilla instant pudding mix or cook and serve? I’m going to make this, it looks amazing!
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Christy Denney — Reply
Sorry! It is instant pudding mix
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Teresa — Reply
Saw this years ago on Mel and boys kitchen fantastic.
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Christy Denney — Reply
Yes, she’s awesome. This is a very old recipe.
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Agnes — Reply
Hi
I had a question I have a nut allergy is there a way to use something else in place of the almond extract-
Christy {The Girl Who Ate Everything} — Reply
I think the almond extract makes this dish but you could use vanilla instead.
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Anonymous — Reply
I’ve made this about half a dozen times since this was posted and everyone LOVES it! I make it in a 9×13 pan for easier transportation and serving at picnics. Thanks for such fun and delicious recipes!
PS. My (and many others!) new favorite cookie is the cookies and cream one you posted – heaven in my mouth!
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Merb — Reply
When making in 9×13, what adjustments have to be made? Same bake time? Just pour all the glaze over it at once?
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The Richardson's — Reply
Wow! I made this Sunday to take to our friendds house the husband is leaving for Afgainistan this week. There was nothing left and all the ladies are dying for the recipie! A home run for sure!
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Deborah — Reply
That cake looks absolutely amazing!! I’m so glad you had a great mother’s day!
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Kristy {Sweet Treats and More} — Reply
John did good! Cake looks delicious, I’m a sucker for strawberry shortcake!
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warmvanillasugar — Reply
Great recipe! This looks so tasty.
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Lauren at Keep It Sweet — Reply
This cake looks wonderful! Great spin on the typical strawberry shortcake!
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Holly — Reply
YUMMMY!!! Love strawberry shortcake:)
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Kristen Duke Photography — Reply
the almond glaze on top sounds delish!!!
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Sweet and Savory — Reply
Holy Yum!!!
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Danielle — Reply
Thia looks tasty! I will have to try this soon- while strawberries are super cheap.
Congrats on your shout-out on Pioneer Women! I recognized your recipe right away! 🙂
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Christy {The Girl Who Ate Everything} — Reply
@Tara,
You could totally do this without the almond glaze. The cake has pudding and sour cream in it which don’t really change the taste but make the texture perfect. Check the source of this recipe (the sisters cafe listed under the recipe) for their presentation or just how it’s listed in the directions. My husband did a great job though! Good luck! -
Tara — Reply
Hi Christy–I’m glad you had a nice Mother’s Day! This cake looks scrumptious. I’d love to bake it for my mom, whose birthday is coming up next week–strawberry shortcake is her absolute favorite, but none of us have ever been brave enough to try to bake her one (we’ve always gotten them from the local bakery). I had one question for you: How do you think the cake would be without the almond glaze? I’ve never used a glaze over prepared cakes before, and I’m also not sure how my mom would react to the mixing of flavors–she’s all about the sweet and simple, nothing gussied up. Thanks for your thoughts! 🙂
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