Ingredients
1
(1 lb. 2.25-oz.) pkg.yellow cake mix
1
cup water
1/3
cup oil
3
eggs
1/2
cup strawberry jelly
3
tablespoons amaretto
1
quart (4 cups) fresh strawberries, halved
1/2
cup strawberry jelly, melted
2
cups sweetened whipped cream or topping
Preparation
Heat oven to 350°F. Generously grease and lightly flour 15x10x1-inch baking pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly into greased and floured pan.
Bake at 350°F. for 20 to 25 minutes or until cake springs back when touched lightly in center. Cool 15 minutes.
While cake cools, in small saucepan, combine 1/2 cup jelly and amaretto. Heat over medium heat until jelly is melted. Poke holes in cake with long-tined fork. Spoon jelly mixture over warm cake, allowing it to soak into cake. Cool 45 minutes or until completely cooled.
Arrange strawberries, cut side down, over top of cake. Spoon or brush 1/2 cup melted jelly over berries. Serve immediately, or cover and refrigerate until serving time.
To serve, cut into squares; place on individual dessert plates. Top each with dollop of whipped cream.
