Strawberries and Cream Layer Cake
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There's always room for Strawberries and Cream Layer Cake because it's so light. It's like a Norwegian-style strawberry shortcake.
What You'll Need
- 1 (18.5-ounce) package white cake mix
- 2 (10-ounce) packages frozen strawberries, thawed and pureed
- 1 (12-ounce) container frozen whipped topping, thawed
- 1 cup fresh strawberries, cleaned, hulled, and sliced
What to Do
Preheat oven and prepare cake mix according to package directions, baking batter in two 9-inch round cake pans.
Cool cakes completely then cut each in half horizontally, making a total of 4 layers.
Place one cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberries, and whipped topping are used.
Garnish with fresh strawberry slices and serve, or cover lightly and keep chilled until ready to serve.
For best results, stack the layers with the cut-side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife.
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