Ingredients
Scale
- 1 yellow cake mix
- 1 cup sour cream
- 4 eggs
- 1 small vanilla pudding mix
- 1/2 cup oil
- 1/2 cup water
- 2 tsp almond extract
- 1 pint whipping cream
- powdered sugar to sweeten
- 1–2 pounds of fresh strawberries, sliced
Almond Glaze
- 2 cups powdered sugar
- 3 Tb butter, melted
- 2 tsp almond extract
- 1–2 Tb milk, if needed
Instructions
Cake
- Mix all the above ingredients together for a few minutes until well combined.
- Pour the batter into 2 round cake pans.
- Bake in a preheated 350 degree oven for 25-30 minutes, depending on your oven–DON”T OVERCOOK!!
- Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.
Almond Glaze
- Mix the glaze ingredients together while the cake cools.
- Once semi cooled, 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.
Whipped Cream
- Whip cream with 2 Tb powdered sugar, using a mixer.
- Wash dry and slice the starwberries and set aside.
Cake Assembly
- 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. Enjoy!