Strawberry Cake

I cannot take credit for this recipe. This recipe came from life-should-be-delicious.blogspot.com. I made it the other night for a Family Home Evening treat. It was delicious. It is like strawberry shortcake with a twist.

Cake:
1 Box Yellow Cake Mix
1 Cup Sour Cream
4 Eggs
1 Small Box Vanilla Instant Pudding
1/2 Cup Vegetable Oil
1/2 Cup Water
1 Cup Slivered Almonds (Optional)(I did not use them)
2 Teaspoons Almond Extract

In a large mixing bowl, combine all ingredients. Pour batter in desired baking dish such as a 9x13 (that is what I used), two 9-inch round pans, or bundt pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean.

When cake is done, let cool completely. Turn cakes onto cooling racks and place on cookie sheets to catch extra glaze. I just let mine cool in the pan and never did take it out.

Almond Glaze:
2 Cups Powdered Sugar
3 Tablespoons Butter, Melted
Milk
2+ Teaspoons Almond Extract

Combine all ingredients except for milk and mix well. Slowly add milk a few tablespoons at a time until you get the right consistency of a runny glaze. I only used 2 teasoons extract.

Filling & Topping:
2 Cartons Fresh Strawberries
1 Carton Cool Whip

To Assemble the Cake:
Once cooled, poke holes into the cake with the handle of a wooden spoon. Pour the glaze over the top of the cake and let soak in and run over the edges. Top the cake with the cool whip and a layer of strawberries. Let cake sit in the fridge before serving.