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Follow the directions to make the cake batter.
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I have 3 round cake pans, so for one box I split into three cake pans.
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Be sure to spread butter or shortening to the baking pans (include the sides) and dust it with a little bit of flour.
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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.
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Let the cakes cool.
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Once cool, you want to flip the cakes out of the pan.
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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.
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The top of the cake is round, but we need it to be flat, you can do this with a serrated knife.
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Wrap each layer individually with plastic wrap.
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Wash the strawberries.
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You want to cut the tops off and slice the strawberries, all but 10.
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It's easiest to make the whipped cream using a hand mixer or a stand mixer.
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Helpful tips: Put the mixing bowl and the whisks in the freezer for a few hours before use.
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Fill the mixing bowl with the heavy whipping cream and beat on high for about 5 minutes (until stiff peaks).
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I added pink sprinkles and it turned it pink and added some sweetness.
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You can add a little bit of sugar, but this is not meant to be very sweet.
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Set whipped cream aside.
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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.
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In a mixing bowl, fold these strawberries with cool whip until fully blended.
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Set aside.
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Now it's time to assemble!!
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Find the plate/platter you want to serve the cake on and put the first layer of the cake.
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Make sure the side that you cut off is facing up.
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Add a layer of fresh whipped cream, and then with a layer of the sliced strawberries.
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Make sure you keep it as level as possible before adding the next layer of cake.
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Repeat with all layers.
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The top cake layer will be put on face down, with the bottom of the cake facing the ceiling.
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This is a good time to examine the cake.
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Is it leaning?
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Take a spatula and try to even it out.
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If you have the space, put it in the freezer for about 20 minutes to allow it to set.
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Using the cool whip strawberry mix, ice the cake.
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Don't be afraid to use it all!
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Helpful hing: Put the majority of the cool whip mixture on the top of the cake.
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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.
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Using the rest of the sliced strawberries, cover the sides of the cake.
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Once it's complete, put in the freezer for 20 minutes to allow to set.
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If you want to serve it frozen, freeze it over night and let sit for 20 minutes before slicing.
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It has to be all frozen or not frozen at all when you slice it, otherwise it will fall apart when you slice it.
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*To break this recipe up I prepped the cakes and sliced the strawberries two days before I served the cake.
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The next day I made the whipped cream and cool whip and assembled the cake.
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The next day I served it.
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**If this is the first time you are making a layered cake with more than two layers, expect it to not be perfect.
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Mine is lopsided, but the freezer helped hold it in place.
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The most important tip I can give you is to take your time!
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Don't rush anything.
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Start this 2 days in advance.
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It will wow your guests even if it is lopsided or leaning, and it will taste fabulous!
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!
