Strawberries & Cream Cake

Steps

1. 1

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)). Grease and flour two 8-inch or 9-inch round cake pans.

2. 2

   In a large bowl, combine the white cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes.

   Start 30-second timer
3. 3

   Divide the batter evenly between the prepared cake pans.

4. 4

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

   Start 25-minute timer
5. 5

   Allow the cakes to cool in the pans for 10 minutes, then remove from pans to wire racks to cool completely.

   Start 10-minute timer
6. 6

   In a chilled large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

7. 7

   Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then arrange the sliced strawberries in an even layer over the cream.

8. 8

   Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.

9. 9

   Garnish the top of the cake with additional fresh strawberries as desired. Refrigerate until serving.