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1
Preheat oven to 350u00b0F.
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2
Prepare three 9-inch round cake pans by coating with cooking spray and dusting with flour.
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3
In a large mixing bowl, combine cake mix, water, mashed banana and eggs. Beat with an electric mixer until well combined. Pour cake batter evenly into the prepared cake pans.
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4
Bake for 20-25 minutes or until toothpick inserted into centers of each cake comes out clean. Cool cakes on a wire rack until completely cooled. Turn cakes out. With a wide knife, slice off rounded tops of cakes until top surfaces are flat.
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5
Slice bananas and hull/slice strawberries; set aside. I always reserve three large strawberries, slice them into fans and set them aside for garnishing.
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6
Place first cake layer on serving plate/pedestal. Spread generously with chocolate frosting to 1/4-inch from the outside edge of the cake. Arrange a thin layer of sliced strawberries and then bananas atop the frosting. Place second cake layer atop these layers and repeat once more.
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7
Place third cake layer on top. Spread top of cake only (not down sides of cake) with a generous layer of strawberry frosting. Then arrange sliced strawberries in the pattern of your choice atop frosting. I like to make three strawberry fans and arrange them in the center of the cake with circles of overlapping strawberries radiating outward.
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8
Slice and serve with a scoop of the ice cream of your choice. Refrigerate until ready to serve, and store left-overs in refrigerator for up to 24 hours. If you plan to store longer, please note the strawberries and banana slices may soften or discolor.
