Ingredients
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
Preparation
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.
