Strawberry-Berry Amaretto Cake

Strawberry-Berry Cake

Serves 6 to 7

Strawberry Syrup
2 cups water
1/2 cup sugar
6 Strawberries, sliced

Pound Cake
1 1/2 cups cake flour (not self-rising)
1/2 tsp baking powder
1/4 tsp baking soda
1 cup sugar
1 cup unsalted butter, at room temperature
1/4 tsp salt
3 Large eggs, room temperature
1/4 cup buttermilk
1 1/2 tsp vanilla extract

Whipped Cream and Assembly
2 cups heavy cream
1/2 cup confectioners sugar
1 tsp vanilla
1 pint strawberries, sliced
1 pint blueberries
1 pint raspberries
1/4 cup pistachios or sliced almonds, chopped
7 tsp amaretto

To make the syrup:
1. In a small saucepan, bring the water, sugar, and sliced strawberries to a boil and boil the mixture for about 10 minutes or until the liquid is slightly reduced and thickened and is the consistency of very thin syrup. Transfer the syrup to a blender and blend it until it is smooth. Refrigerate the syrup for 1 hour.

To make the cake:
1. Preheat the oven to 325 degrees F. Butter a 6 by 4 inch loaf pan with softened butter and then coat it with flour. Tap out the excess flour. 2. Sift together the flour, baking powder, and baking soda into the bowl of an electric mixer fitted with the paddle attachment. Add the sugar, butter, and salt and beat it for about 1 minute. Add the eggs and mix it for about 2 minutes or until the ingredients are incorporated. Add the buttermilk and the vanilla and beat it until the batter is smooth and completely lump-free.

3. Pour the cake batter into the buttered and floured pan and cover the pan with aluminum foil. Bake it for about 1 hour and 20 minutes. After 1 hour and 5 minutes, insert a toothpick in the center of the cake. If it comes out with batter clinging to it, bake the cake for another 10 to 15 minutes or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack and let the cake cool for about 20 minutes. Turn it out of the pan and turn it upright on a plate. Set it aside for about an hour before serving or cover it with plastic wrap and set aside at room temperature for 3 to 4 hours until you are ready to serve it. If you want to keep it longer, refrigerate the wrapped cake for up to 5 days. Double wrap it and freeze it for up to a month.

To make the whipped cream and assemble the dish:

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream and the confectioners’ sugar for about 3 minutes until the cream thickens. Add the vanilla and whip it until soft peaks form. Refrigerate the whipped cream while assembling, the cake.

2. Slice the cake into pieces about 1/2 to 3/4-inch thick. Dip a slice of cake into the syrup, turning the cake to coat both sides, and let the cake sit in the syrup for about 30 seconds or until it absorbs the syrup but does not get soggy. Put each slice on a dessert plate and top it with about 3 Tablespoons of whipped cream. Add 3 to 4 slices of strawberries and some of the blueberries and raspberries, 2 Tablespoons of whipped cream, and more berries. Sprinkle it with chopped pistachio nuts and drizzle a little Amaretto over the top. Drizzle it with any leftover syrup and serve immediately.

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