Instructions:

Strawberry Amaretto Cake

2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups granulated sugar
1 (4-serving) package vanilla-flavored instant pudding mix
1 cup butter, softened
4 eggs
2/3 cup milk
1/3 cup Amaretto liqueur
1 teaspoon vanilla extract
1/2 cup pureed strawberries
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon almond extract
1 1/2 cups strawberries, sliced
1 1/2 cups strawberries, quartered
Cream cheese frosting (recipe follows)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

Mix flour and baking powder together and set aside.

In a large bowl, beat sugar, pudding and butter until fluffy. Add eggs one at a time, beating well with each addition.

Combine milk and Amaretto and add alternately with the flour mixture to the creamed mixture. Fold in 1 teaspoon vanilla extract and the pureed strawberries. Divide batter equally into three 9 inch round cake pans.

Bake for 25 minutes or until wooden pick inserted into center of cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks.

To make the filling:

Beat whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon almond extract on high with electric mixer until stiff.

Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. Frost sides of cake with Cream Cheese Frosting. Pipe an edge of frosting around cake top.

Spread remaining whipped cream on cake top. Top with quartered strawberries.

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
1 (1 pound) box powdered sugar, sifted
1 teaspoon vanilla extract

Beat cream cheese until smooth.

In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla extract and beat until smooth.

Makes one 9-inch 3 layer cake.