Enjoy the sweet taste of summer with this fresh take on strawberry shortcake courtesy of Sandra Lee.
- 3 cups baking mix
- 3/4 cup milk
- 1 egg, lightly beaten
- 2 teaspoons orange zest
- 1/4 cup sliced almonds
- 1 tablespoon sugar
- 4 cups sliced strawberries
- 2 tablespoons sugar
- 2 tablespoons of orange liqueur
- 1 1/2 8-ounce containers whipped topping, thawed
- Whole strawberries, for garnish
Preheat oven to 425 degrees. Grease 9-inch cake pan. In a medium bowl, combine baking mix, milk, egg, and orange zest; stir until fully combined. Spread evenly in cake pan. Sprinkle with almonds and 1 tablespoon sugar. Bake for 18 to 20 minutes or until top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 5 minutes. Remove from pan, transfer to a cooling rack, and cool completely.
Place strawberries in a bowl. Sprinkle with 2 tablespoons sugar and drizzle with liqueur; toss to coat. Cover and chill up to 2 hours.
When ready to serve, use a serrated knife to cut cake in half horizontally. Place bottom half on a serving platter. Spoon strawberries over cake. Drizzle with strawberry juice in bowl. Top with 3/4 of the whipped topping. Add top half of cake. Garnish with remaining whipped topping and strawberries.
More from Sandra Lee
Check out Sandra’s exclusive collection of premium, seasonal Evite invitations designed to coordinate with her party themes. Evite has also teamed up with Sandra on a series of party-planning content that will appear regularly in Sandra Lee magazine — don’t miss it! Still can’t get enough Sandra? Visit SandraLee.com for more of Sandra’s expert advice and inspiration.