Strawberry Amaretto Cake

Preheat oven to 350 degrees. Start by washing and removing the tops of the strawberries, and pick out the prettiest 1/2 dozen or so strawberries, and set a side to garnish the top, Thinly slice the rest of the berries, and place in glass bowl, add the Amaretto and sugar, stir , cover and chill until ready to use. Beat eggs and oil for about 30 seconds and slowly add cake mix and water. Beat at a medium speed for about 2 minutes, add orange extract and beat for about another 30 seconds. Spray 3 round 8-inch pans with non-stick spray. Lightly dust with sugar, discard excess sugar. Divide batter into 3 equal parts, pour into prepared pans, bake for 20-25 minutes or just until golden brown and they spring back at touch, cool on wire racks.

With paddle attachment, beat softened cream cheese and butter until smooth, and well combined. Add powdered sugar, beat well. Add about half of the whipping cream and beat just until combined. Stop and change paddle to whisk and add rest of whipping cream. Add orange extract and beat until it forms stiff peaks. Chill.

After cakes have cooled, trim cake tops if not leveled. Fill a pastry bag (with no tip) with 1 C. of the cream cheese icing, pipe out an even circle of frosting around the inner edge of the cake creating a dam. Divide strawberry mixture into to equal parts, spoon into center of cake making sure you spoon in plenty of the liquid along with the strawberries. Repeat with next layer of cake and place last layer on top. With remaining icing, cover the rest of the cake. Top with the whole strawberries and press toasted almonds on sides. Refrigerate until ready to serve.