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bisquick amaretto strawberry short cake

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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 so easy. You can even change the flavor of the fruit, like Peach or Blueberries. Give it a try, one bowl, beat, pour into a cake pan and bake. So easy and tasty.

(1 rating)
yield 6 -8 or more depending on portion size
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For bisquick amaretto strawberry short cake

  • 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 lg
    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))

How To Make bisquick amaretto strawberry short cake

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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