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1
Preheat oven to 350°F and line two 9-inch cake pans with parchment paper.
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2
Mix cake mix, sour cream, eggs, pudding, oil, water, and almond extract with a hand mixer until combined. Pour the batter into cake pans, divided evenly. Bake at 350°F for 30-35 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack while the almond glaze it prepared.
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3
Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, xxxxx the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.
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4
Whip cream with the powdered sugar, using a mixer until soft peaks form.
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5
To assemble the shortcake place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Top with the second cake, more whipped cream and arrange more fresh sliced strawberries on top. Next, drizzle the more of the almond glaze over the top and down the sides. Store in the refrigerator until ready to serve.
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Note: This can also be made in a 9x13 pan in a single layer.
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