Strawberry Shortcake

INGREDIENTS

Cake:
1 package French Vanilla cake mix
3 eggs
1 1/4 cups water
1/2 cup butter or margarine, softened

Filling & Topping:
2 cups whipping cream, chilled
1/3 cup sugar
1/2 teaspoon vanilla extract
1 quart fresh strawberries, rinsed, drained and sliced
Mint leaves for garnish, optional

INSTRUCTIONS

Preheat oven to 350°F.  Grease two 9-inch round cake pans with butter or margarine.  Sprinkle bottoms and sides with granulated sugar.

For cake, combine cake mix, eggs, water and butter in large bowl.  Beat at low speed with electric mixer until moistened.  Beat at medium speed for 2 minutes.  Pour into prepared pans.  Bake at 350°F for 30 to 35 minutes or until toothpick inserted into center comes out clean.  Cool in pans 10 minutes.  Invert onto cooling rack.  Cool completely.

For filling and topping, place whipping cream, sugar and vanilla extract in large bowl.  Beat with electric mixer at high speed until stiff peaks form.  Reserve 1/3 cup for garnish.  Place one cake layer on serving plate.  Spread with half of remaining whipped cream and half of sliced strawberries.  Place second cake layer on top of strawberries.  Spread with remaining whipped cream and top with remaining strawberries.  Dollop with reserved 1/3 cup whipped cream and garnish with mint leaves, if desired.  Refrigerate until ready to serve.  Makes 12 servings.

*This recipe was taken from The Cake Mix Bible