Featured Pinch Tips Video
- 1 box
- french vanilla cake mix
- 1 qt
- fresh strawberries (hulled and cut)
- 3-4 Tbsp
- 1 c
- strawberry preserves (or jam)
- 8 oz
- cool whip, thawed (regular, light or fat free)
- 1 can(s)
- whipped vanilla frosting (duncan hines)
1Bake cake according to directions. Using two round cake pans. Cool completely.
2While cake is baking, add sugar to fresh strawberries, mash, cover and refrigerate until ready to use.
3Combine cool whip and frosting, mix well and refrigerate until ready to use.
4Once cooled, cut the top of one cake layer to level it, slice second cake in half and level top if needed. (you should have three layers of cake now)
5Place first thicker cake layer on cake plate and top with thin layer of frosting mixture.
6Layer mashed strawberries over frosting (reserve 3 Tbsp)
7Add next layer of cake, spread evenly with strawberry preserves.
8Top with last layer of cake, frost completely (you may have frosting left over--there is a lot)
9Add remaining mashed strawberries in the center on the top. May want to garnish with whole strawberries.