Strawberries and Cream Layer Cake |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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There's always room for this, because it's so light. It's like a Norwegian-style strawberry shortcake. For best results, stack the layers with the cut side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife. Ingredients:
1 (18 1/2 ounce) package white cake mix |
2 (10 ounce) packages frozen strawberries, thawed and pureed |
1 (12 ounce) frozen whipped topping, thawed |
1 cup fresh strawberries, cleaned, hulled and sliced |
Directions:
1. Preheat the oven and prepare the cake mix according to the package directions, then bake in two 9-inch round cake pans. Remove from pans and cool completely, then cut each layer in half horizontally, making 4 layers.
2. Place on cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberry puree and whipped topping are used. Garnish with fresh strawberries slices.
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