BISQUICK AMARETTO STRAWBERRY SHORT CAKE

BISQUICK AMARETTO STRAWBERRY SHORT CAKE image

Provided by Rose Mary Mogan

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.