Strawberry Daiquiri Shortcakes
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
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.
Ingredients
- unsalted butter
- sugar
- 1 almond paste
- Zest of 1 orange
- Zest of 1 lemon
- amaretto liqueur
- vanilla extract
- 3 eggs
- all-purpose flour
- baking powder
- apricot jam
- amaretto liqueur
- sliced almonds toasted
- confectioners' sugar
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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- unsalted butter
- sugar
- 1 almond paste
- Zest of 1 orange
- Zest of 1 lemon
- amaretto liqueur
- vanilla extract
- 3 eggs
- all-purpose flour
- baking powder
- apricot jam
- amaretto liqueur
- confectioners' sugar
Prepare
- Toast sliced almonds
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease and flour a 9-inch springform cake pan.
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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.
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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.
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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.
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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.