Here is another great cake recipe in which you love and it is the Strawberry Almond Cream Cake Recipe. This Strawberry Almond Cream Cake Recipe will surely delight anyone who gets to grab a bite of it. Just like Strawberry Coffee Cake Recipe from our previous post, this will be as great and tasty as ever. Check on it today.
Strawberry Almond Cream Cake Recipe
1 (18.25 ounce) box yellow or angel food cake mix
1 small box vanilla or French vanilla regular pudding/pie filling mix
Almond extract to taste
1/4 cup amaretto liqueur or 1 teaspoon almond extract
1 3/4 cups milk or reduced-fat or skim milk
1 cup chilled heavy cream or 2 cups thawed frozen non-dairy whipped topping
Granulated sugar to taste
1 to 2 quarts firm ripe strawberries, stems removed and sliced
1 1/2 to 2 cups heavy cream, chilled, or 1 (8 ounce) container thawed frozen non-dairy whipped topping or reduced-fat or no-fat whipped topping
1 teaspoon almond extract
About 1 to 2 tablespoons amaretto liqueur or to taste, or about 1/2 to
Toasted sliced or slivered blanched almonds as desired for garnish
Sprigs of mint for garnish (optional)
The first thing that you need to is to prepare your yellow or the angel food cake mix according to package directions. Once done, you may now divide the batter into two ungreased 9” round pans (greased for the yellow cake mix) and make sure that you spread evenly. Bake this according to the package directions for round layer pans. Allow this to cool, again, according to the packages direction.
Once cool enough, by using a serrated knife, cut the cake layer into half horizontally. You will then now have 4 thin cake layers. Set aside and allow this to cool once again until cake layers are needed.
For the meantime, you can now start preparing your pudding and just simply follow the packages directions and make use of only 1 ¾ cups of milk. Stir in the amaretto or the almond extract into the hot prepared pudding. Allow the pudding to cool and have this chilled for 30 minutes.
Using a deep medium bowl, beat the cream with the chilled beaters until soft peaks will form. Don’t forget to add the sugar to taste, but only if you desire. Fold in the whipped cream or the 2 cups of whipped topping onto the chilled pudding.
In a serving plate, place one layer of the cake and spread a coating of 1/3 of the pudding mixture on top of the cake layer. On top of the pudding mixture, arrange a layer of sliced strawberries. Top this with the second layer of cake and about ½ of the remaining pudding, followed by another layer of strawberries. Repeat the process with the third layer of cake. Lastly, top it with the fourth layer of the cake.
Spread evenly the whipped cream or whipped topping over the top and sides of the cake. Refrigerate until ready to serve. You can also decorate the top of the cake with the some strawberries and almonds.
Garnish with sprigs of mint.