Layered Strawberry Cake

  1. Follow the directions to make the cake batter.
  2. I have 3 round cake pans, so for one box I split into three cake pans.
  3. Be sure to spread butter or shortening to the baking pans (include the sides) and dust it with a little bit of flour.
  4. Follow baking directions, since it's thin it will likely be done in 20 minutes- look for a golden color and the sides of the cake will be pulled away from the sides of the pans.
  5. Let the cakes cool.
  6. Once cool, you want to flip the cakes out of the pan.
  7. To prevent cracking or breaking, put a plate on top of the cake pan, flip it, then flip it again onto another plate or a cutting board.
  8. The top of the cake is round, but we need it to be flat, you can do this with a serrated knife.
  9. Wrap each layer individually with plastic wrap.
  10. Wash the strawberries.
  11. You want to cut the tops off and slice the strawberries, all but 10.
  12. It's easiest to make the whipped cream using a hand mixer or a stand mixer.
  13. Helpful tips: Put the mixing bowl and the whisks in the freezer for a few hours before use.
  14. Fill the mixing bowl with the heavy whipping cream and beat on high for about 5 minutes (until stiff peaks).
  15. I added pink sprinkles and it turned it pink and added some sweetness.
  16. You can add a little bit of sugar, but this is not meant to be very sweet.
  17. Set whipped cream aside.
  18. Put the whole strawberries that were set aside into a food processor or blender and pulse it just a few times, you want to keep this a tad bit chunky.
  19. In a mixing bowl, fold these strawberries with cool whip until fully blended.
  20. Set aside.
  21. Now it's time to assemble!!
  22. Find the plate/platter you want to serve the cake on and put the first layer of the cake.
  23. Make sure the side that you cut off is facing up.
  24. Add a layer of fresh whipped cream, and then with a layer of the sliced strawberries.
  25. Make sure you keep it as level as possible before adding the next layer of cake.
  26. Repeat with all layers.
  27. The top cake layer will be put on face down, with the bottom of the cake facing the ceiling.
  28. This is a good time to examine the cake.
  29. Is it leaning?
  30. Take a spatula and try to even it out.
  31. If you have the space, put it in the freezer for about 20 minutes to allow it to set.
  32. Using the cool whip strawberry mix, ice the cake.
  33. Don't be afraid to use it all!
  34. Helpful hing: Put the majority of the cool whip mixture on the top of the cake.
  35. Use a spatula to spread it out and it will naturally fall over the sides, making it super easy to cover the sides of the cake.
  36. Using the rest of the sliced strawberries, cover the sides of the cake.
  37. Once it's complete, put in the freezer for 20 minutes to allow to set.
  38. If you want to serve it frozen, freeze it over night and let sit for 20 minutes before slicing.
  39. It has to be all frozen or not frozen at all when you slice it, otherwise it will fall apart when you slice it.
  40. *To break this recipe up I prepped the cakes and sliced the strawberries two days before I served the cake.
  41. The next day I made the whipped cream and cool whip and assembled the cake.
  42. The next day I served it.
  43. **If this is the first time you are making a layered cake with more than two layers, expect it to not be perfect.
  44. Mine is lopsided, but the freezer helped hold it in place.
  45. The most important tip I can give you is to take your time!
  46. Don't rush anything.
  47. Start this 2 days in advance.
  48. It will wow your guests even if it is lopsided or leaning, and it will taste fabulous!
  49. !

white cake, heavy cream, tubs, strawberries

Taken from recipeland.com/recipe/v/layered-strawberry-cake-53309 (may not work)

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