STRAWBERRIES AND CREAM SHORTCAKE

I made this dessert for 4th of July and it was a huge hit with my husband.  Next time I'd like to make it a one layer cake in a 9x13 pan and poke holes in it to allow the sweetened condensed milk to soak down into the cake.  I'd also like to add some amaretto liquor to the strawberry and sweetened condensed milk mixture.

2 quarts fresh strawberries, quartered
1 can sweetened condensed milk
yellow cake mix, plus ingredients to make cake
pint heavy whipping cream
1/2 cup powdered sugar
tablespoon almond extract

Hour before you make the cake, rinse, hull and quarter the strawberries.  Put them in a container with the can of sweetened condensed milk to soak.  Keep in the fridge.  Keep some out of the milk for the top of the cake for decoration.

Bake the cake as directed.  When full cooled, prepare the whipped topping.

With an electric mixer use whisk attachment to beat whipping cream until you see stiff peaks.  Add powdered sugar and almond extract and beat a little bit more until incorporated.

Assemble layers as shown in the picture above.