For Cake: Preheat oven to 350°F (175°C).Grease and flour three 9-inch round cake pans.
Mix flour and baking powder together andset aside.
In a large bowl, beat sugar, pudding andbutter until fluffy. Add eggs one at a time, beating well witheach addition.
Combine milk and Amaretto and add alternatelywith the flour mixture to the creamed mixture. Fold in 1 teaspoonvanilla and the pureed strawberries. Divide batter equally intothree 9-inch round cake pans.
Bake for 25 minutes or until wooden pickinserted into center of cake comes out clean. Cool for 10 minutesin the pans, then remove from pans and cool completely on wireracks.
For Filling: Beat whipping cream, 1/4cup powdered sugar and 1/2 teaspoon almond extract on high withelectric mixer until stiff.
Fill each layer with 1/3 of the whippedcream and 3/4 cup sliced strawberries. Frost sides of cake withCream Cheese Frosting. Pipe an edge of frosting around cake top.
Spread remaining whipped cream on caketop. Top with quartered strawberries.
For Cream Frosting: Beat cream cheeseuntil smooth. In separate bowl, combinesugar and butter; mix well. Add to cream cheese. Stir in vanillaand beat until smooth.
Makes one (9-inch) 3 layer cake.
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