Strawberry Angel Shortcake

Prepare the angel food cake according to package directions, using the one-step angel food cake mix. Pour batter into an ungreased 9-inch round cake pan and bake at 350°F until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and allow it to cool completely on a wire rack, approximately 30 minutes.

While the cake cools, rinse the California strawberries and pat them dry with paper towels. Hull the strawberries and slice them into bite-sized pieces.

Place the sliced strawberries in a bowl and sprinkle with sugar to taste, stirring gently to combine. Let the strawberries macerate for 10 minutes to release their juices.

In a small saucepan, warm the prepared hot fudge sauce over low heat and stir in the amaretto liqueur or almond extract until well combined. Set aside to cool to room temperature.

Cut the cooled angel food cake into four equal portions using a serrated knife with a gentle sawing motion.

Place each cake portion on a serving plate and top with a generous portion of the macerated strawberries and their juices.

Drizzle the room-temperature fudge and amaretto sauce over the strawberries and cake.

Top each serving with a dollop of the sweetened whipped cream and serve immediately.