Strawberry Shortcake

A summer classic. Save room at the end of your meal for this one!


1 package Duncan Hines Moist Deluxe French Vanilla cake mix
3 eggs
1-1/4 cups water
1/2 cup butter, softened

Filling and Topping-
2 cups whipping cream, chilled
1/3 cup sugar
1/2 tsp. vanilla extract
1 quart sliced strawberries


Preheat oven to 350 degrees. Grease two 9″ round cake pans with butter. Sprinkle bottom and sides of pans with granulated sugar.

Cake: Combine ingredients and beat for 2 minutes. Pour equal amounts in both pans. Bake 30-35 minutes. Check with toothpick in thickest part of cake for doneness. It should pull out clean with no batter sticking to it. Remove pans and let cool for ten minutes with cakes in pans. Then remove cakes and cool on baker’s racks.

Filling and Topping: Beat whipping cream, sugar and vanilla until stiff. Reserve 1/3 cup of mixture for garnish. Place one cake on platter and spread with half the cream and strawberries. Repeat with the remaining layer and whipped cream.

Serves: 4


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