This is a little late in posting this recipe because it's perfect for summer, but I just had to share it. I personally think it's even better than the regularly made strawberry shortcake. Everyone else in the house agrees, since they kept asking me to make another one. Next, I'm going to make one with various berries!
1heat oven to 350. Lightly spray 2-9" cake pans. Cut 1 lg piece of parchment paper to the size of pans. Place pieces of parchment paper into pans, flatten them down and lightly spary with cooking spray.
2In lg bowl, beat cake mix and called for ingredients until smooth. Pour evenly into pans. Bake as directed. Let cool completely. Carefully lift out cakes onto lg plates.
3Place preserves into a microwave safe bowl and microwave 40 seconds, stir and microwave another 20-40 seconds until almost melted. Spread some of the preserves over 1 cake layer, top with some strawberry slices and then some cool whip. Top with 2nd layer of cake and repeat process. Add any remaining strawberry slices on top of cake. Cover, refrigerate until ready to serve.