Strawberry Shortcake Cake

My friend Mary was turning 21, and wanted a Strawberry Shortcake Cake. I had never heard of such a cake, but loving strawberry shortcake, figured it would be hard to go wrong with that theme. As a busy college student, I cut a corner by using boxed yellow cake mix, but the key was the fresh whipped cream and strawberries.

Strawberry Shortcake Cake

1 box yellow cake mix, with eggs, oil, and water per instructions

1 quart strawberries

2 cups heavy cream

1/2 cup powdered sugar

1 tsp vanilla

1. Make cake according to box, pouring into two 9 inch round pans to make two layers.

2. After cakes are done cooking, cool for 2 hours or until completely cool.

3. Whip heavy cream, vanilla, and powdered sugar until stiff. Feel free to use less or more sugar depending on how sweet your berries are and personal taste.

4. Wash, hull, and slice strawberries.

5. Place one layer of cake on tray. Cover with whipped cream. Place a layer of strawberries over the cream. Place the next layer of cake upside down over the strawberries. Spread remaining cream over top and sides of cake. Use remaining strawberries as garnish on top and sides of cake, and over bottom of tray to serve.