Strawberry Shortcake

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place cake mix, water, vegetable oil, and eggs in a large bowl and beat until smooth.

3. 3

   Spray two 9 inch round cake pans with non stick spray and half the cake mix into each pan.

4. 4

   Bake 25-30 minutes or until cake is done.

5. 5

   Cool cakes in the pan for 5-10 minutes then remove and cool completely on a wire rack.

6. 6

   While your cakes are cooling, the 4 cups of diced strawberries in a bowl and mix with 1 cup sugar.

7. 7

   Cover with plastic wrap and place in the refrigerator about an hour.

8. 8

   In a mixing bowl beat the whipping cream on a high speed until it forms stiff peaks.

9. 9

   Then slowly add in powdered sugar to the cream 1 tablespoon at a time.

10. 10

    When the sugar is incorporated add the vanilla and almond extracts.

11. 11

    Set aside.

12. 12

    Place 1 cake on a cake plate and place sugared strawberries on top in an even layer.

13. 13

    Put about 1 1/2 of cream on top of the strawberries and spread out evenly also.

14. 14

    Place second cake on top and spread remaining cream on top.

15. 15

    Garnish with 1 cup sliced strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.