Makes: 8 servings
Cook: 18 minutes
3 cups baking mix
3/4 cup milk
1 egg, lightly beaten
2 teaspoons orange zest
1/4 cup sliced almonds
1 tablespoon sugar
4 cups sliced strawberries
2 tablespoons sugar
2 tablespoons of orange liqueur
11/2 8-ounce containers whipped topping, thawed
Whole strawberries, for garnish
Preheat oven to 425°. Grease 9-inch cake pan. In a medium bowl combine baking mix, milk, egg and orange zest; stir until fully combined. Spread evenly in cake pan. Sprinkle with almonds and 2 tablespoon of sugar. Bake for 18 to 20 minutes or until top is goldenbrown and a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 5 minutes. Remove from pan, transfer to a cooling rack and cool completely.
Place strawberries in a bowl. Sprinkle with 2 tablespoons sugar and drizzle with liqueur; toss to coat. Cover and chill up to 2 hours.
When ready to serve, use a serrated knife to cut cake in half horizontally. Place bottom half on a serving platter. Spoon strawberries over cake. Drizzle with strawberry juice in bowl. Top with 3/4 of the whipped topping. Add top half of cake. Garnish with remaining whipped topping and strawberries.