Strawberry Daiquiri Shortcakes
20m prep 45m cook 1h 5m ready
A boozy twist on classic shortcakes, featuring almond cake soaked in amaretto glaze, topped with strawberry mascarpone fluff and fresh strawberries. Inspired by the classic daiquiri cocktail.
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 69.6 mg
- Iron: 1.37 mg
- Magnesium: 13.3 mg
- Phosphorus: 87.8 mg
- Potassium: 100 mg
- Zinc: 0.45 mg
Let's Cook
-
Step 1.
Preheat the oven to 350°F. Grease and flour a 9-inch springform cake pan.
-
Step 2.
In a mixing bowl, cream ¾ cup unsalted butter and ¾ cup sugar for 3 to 5 minutes, or until light and fluffy. Mix in 1 (7-ounce) tube almond paste, zest of 1 orange, zest of 1 lemon, ¼ cup amaretto liqueur, and 1 teaspoon vanilla extract. Beat in 3 eggs, one at a time, then mix in ½ cup all-purpose flour and 1 teaspoon baking powder until just combined.
-
Step 3.
Pour the batter into the prepared pan and bake for 45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool in the pan on a wire rack.
-
Step 4.
While the cake cools, make the glaze: In a small saucepan over low heat, stir 2 tablespoons apricot jam and ¼ cup amaretto liqueur together until smooth. Remove from heat.
-
Step 5.
Unmold the cooled cake onto a serving dish. Pour the glaze evenly over the top. Sprinkle with ½ cup toasted sliced almonds and dust with ½ cup confectioners' sugar.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.