Strawberry Shortcake

• 1 (18 1/4 ounce) French vanilla cake mix
• 1 13 cups water
• 13 cup vegetable oil
• 3 eggs
• 4 cups strawberries, diced into small pieces
• 1 cup strawberry, sliced
• 14 cup sugar
• 1 12 cups whipping cream
• 14 cup powdered sugar
• 12 teaspoon vanilla
• 12 teaspoon almond extract

1. Preheat oven to 350 degrees.
2. Place cake mix, water, vegetable oil, and eggs in a large bowl and beat until smooth.
3. Spray two 9 inch round cake pans with non stick spray and half the cake mix into each pan.
4. Bake 25-30 minutes or until cake is done.
5. Cool cakes in the pan for 5-10 minutes then remove and cool completely on a wire rack.
6. While your cakes are cooling, the 4 cups of diced strawberries in a bowl and mix with 1 cup sugar.
7. Cover with plastic wrap and place in the refrigerator about an hour.
8. In a mixing bowl beat the whipping cream on a high speed until it forms stiff peaks.
9. Then slowly add in powdered sugar to the cream 1 tablespoon at a time.
10. When the sugar is incorporated add the vanilla and almond extracts.
11. Set aside.
12. Place 1 cake on a cake plate and place sugared strawberries on top in an even layer.
13. Put about 1 1/2 of cream on top of the strawberries and spread out evenly also.
14. Place second cake on top and spread remaining cream on top.
15. Garnish with 1 cup sliced strawberries.

vanilla cake, water, vegetable oil, eggs, strawberries, strawberry, sugar, whipping cream, powdered sugar, vanilla, almond

Taken from www.food.com/recipe/strawberry-shortcake-151990 (may not work)