Best 4 Strawberry Amaretto Cake Recipes

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Calling all bakers and dessert enthusiasts! If you're seeking a delightful treat that combines the sweet tang of strawberries and the nutty warmth of amaretto, look no further. Embark on a culinary journey with us as we delve into the world of strawberry amaretto cake, a symphony of flavors that will tantalize your taste buds and leave you craving more. We'll guide you through the steps of creating this delectable dessert, from selecting the perfect strawberries to mastering the art of balancing sweet and savory. Get ready to indulge in a taste of heaven with our comprehensive guide to baking the ultimate strawberry amaretto cake.

Let's cook with our recipes!

STRAWBERRY-AMARETTO CAKE



Strawberry-Amaretto Cake image

Make a strawberries and cream show-off cake that's bound for rave reviews.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 12

Number Of Ingredients 11

1 cup slivered almonds
1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup water
1/2 cup amaretto liqueur
1/3 cup vegetable oil
3 egg whites
1 1/2 cups whipping cream
1/4 cup granulated or powdered sugar
1/4 cup amaretto liqueur
1 cup thinly sliced fresh strawberries
6 large fresh strawberries, cut in half

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans. Place almonds in food processor or blender. Cover; process until almonds are finely ground.
  • In large bowl, beat almonds and remaining cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake and cool as directed on box for 8- or 9-inch rounds.
  • In chilled large bowl, beat amaretto cream ingredients with electric mixer on high speed until soft peaks form.
  • Place 1 cake layer, rounded side down, on serving plate. Spread with 1/2 cup amaretto cream; arrange sliced strawberries evenly on top. Top with second cake layer, rounded side up. Frost side and top of cake with remaining amaretto cream. Just before serving, garnish with strawberry halves. Store loosely covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 44 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 26 g, TransFat 0 g

BISQUICK AMARETTO STRAWBERRY SHORT CAKE



BISQUICK AMARETTO STRAWBERRY SHORT CAKE image

You can do more with Bisquick than just make waffles, pancakes, & Biscuits. I took my basic Bisquick Pound Cake Recipe, added a different extract to change the flavor, then cut the recipe in half to make a 1 layer cake, added strawberries and a glaze and ended up with this delicious & impressive dessert. It is simple quick and...

Provided by Rose Mary Mogan

Categories     Sweet Breads

Time 50m

Number Of Ingredients 12

1 1/2 c bisquick
1 c sugar
1/4 c all purpose flour
3/4 stick butter (6 tablespons) softened
1/2 c sour cream, room temperature
1 1/2 tsp amaretto extract or oter extract of choice
3-5 drops yellow food color,optional
3 large eggs, room temperature
STRAWBERRY GLAZE
2 qt fresh strawberries, washed hulled chopped, & quartered
14 1/2 oz strawberry glaze, or use 2tubs if more glaze is desired
12 oz cool whip thawed (or whipped toppin of choice))

Steps:

  • 1. Preheat oven to 325 degrees F. Add all of the ingredients for recipe into a medium size bowl. Beat on low for about half minute, then increase speed to medium and beat till blended together. Add optional food color if desired and beat again.
  • 2. Prep a 9 inch cake pan by greasing with butter and dusting lightly with flour or use Baker's Joy, (it has flour in the spray. Pour cake batter into prepared pan & bake in preheated oven for about 40 minutes or until toothpick inserted into center comes out clean.
  • 3. Remove cake from oven allow to cool about 10 minutes then invert onto a wire rack and allow to cool completely.
  • 4. Using a LONG serrated knife, split cake width wise, and place one half of cake on large platter. If cake puffs up on top during baking, cut away the puffed top portion, and use it as a third layer.
  • 5. I like to use a CAKE SPATULA, WHEN I SPLIT A CAKE TO PREVENT IT FROM BREAKING INTO PIECES.
  • 6. Prepare strawberry glaze by adding washed hulled and sliced strawberries into a large bowl, add glaze then stir till mixed together.
  • 7. Pour 1/3 of strawberry glaze mixture on bottom portion of cake. Then top with second portion of cake, add another third of glaze if there are 3 cake portions, otherwise use the remaining glaze mixture on top. Top with cool whip if desred, or add additional cool whip to each served portion.

STRAWBERRY AMARETTO CAKE RECIPE - (4/5)



Strawberry Amaretto Cake Recipe - (4/5) image

Provided by á-1822

Number Of Ingredients 16

2-3/4 cups cake flour
2-1/2 teaspoons baking powder
2 cups granulated sugar
1 (4-serving) package vanilla-flavored instant pudding mix
1 cup butter, softened
4 eggs
2/3 cup milk
1/3 cup Amaretto liqueur
1 teaspoon vanilla extract
1/2 cup pureed strawberries
1-1/2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon almond extract
1-1/2 cups strawberries, sliced
1-1/2 cups strawberries, quartered
**CREAM CHEESE FROSTING** (recipe follow)

Steps:

  • Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans Mix flour and baking powder together and set aside In a large bowl, beat sugar, pudding and butter until fluffy. Add eggs one at a time, beating well with each addition Combine milk an Amaretto and add alternately with the flour mixture to the creamed mixture. Fold in 1 teaspoon vanilla extract and the pureed strawberries. Divide batter equally into three 9-inch round cake pans Bake for 25 minutes or until wooden pick inserted into center of cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks To make the filling: Beat whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon almond extract on high with electric mixer until stiff Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. Frost sides of cakes with Cream Cheese Frosting. Pipe an edge of frosting around cake top Spread remaining whipped cream on cake top. Top with quartered strawberries **CREAM CHEESE FROSTING** 8 ounces cream cheese, softened 1/2 cup butter, softened 1 (1 pound) box powdered sugar, sifted 1 teaspoon vanilla extract In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla extract and beat until smooth

STRAWBERRY-AMARETTO CAKE



Strawberry-Amaretto Cake image

Make a strawberries and cream show-off cake that's bound for rave reviews.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 12

Number Of Ingredients 11

1 cup slivered almonds
1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup water
1/2 cup amaretto liqueur
1/3 cup vegetable oil
3 egg whites
1 1/2 cups whipping cream
1/4 cup granulated or powdered sugar
1/4 cup amaretto liqueur
1 cup thinly sliced fresh strawberries
6 large fresh strawberries, cut in half

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans. Place almonds in food processor or blender. Cover; process until almonds are finely ground.
  • In large bowl, beat almonds and remaining cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake and cool as directed on box for 8- or 9-inch rounds.
  • In chilled large bowl, beat amaretto cream ingredients with electric mixer on high speed until soft peaks form.
  • Place 1 cake layer, rounded side down, on serving plate. Spread with 1/2 cup amaretto cream; arrange sliced strawberries evenly on top. Top with second cake layer, rounded side up. Frost side and top of cake with remaining amaretto cream. Just before serving, garnish with strawberry halves. Store loosely covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 44 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 26 g, TransFat 0 g

Tips

  • Make sure the strawberries are ripe and juicy. This will ensure that the cake is flavorful.
  • Amaretto is a key ingredient in this cake. It adds a nutty flavor and aroma.
  • If you don't have sour cream, you can use plain yogurt instead.
  • The cake can be stored at room temperature for up to 3 days.
  • If you want to make the cake ahead of time, you can freeze it for up to 2 months. Just thaw it overnight in the refrigerator before serving.

Conclusion

This strawberry amaretto cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet strawberries, nutty amaretto, and creamy frosting is sure to please everyone. So next time you're looking for a special dessert, give this cake a try. You won't be disappointed!

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