Strawberry Shortcake

"Cake mix, Cool Whip, and strawberries... it can't get any easier than this. (Any vanilla-flavored cake mix can be used, or try a chocolate flavor for an even sweeter treat.)"
 
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photo by socholy photo by socholy
photo by socholy
photo by socholy photo by socholy
Ready In:
50mins
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Grease and sugar two 9" cake round pans.
  • In a large bowl, combine cake mix, eggs, water, and butter. Mix on medium speed for 2 minutes. Pour evenly into prepared pans.
  • Bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to cooling racks.
  • Combine strawberries, sugar, and vanilla in a medium bowl.
  • To assemble, place one cake layer on serving plate. Top with half of the Cool Whip. Arrange 3/4 of the strawberries on the Cool Whip.
  • Carefully place second cake layer on strawberries. Cover cake with 1/4 of the remaining Cool Whip. Arrange remaining strawberries. Top with the last of the Cool Whip in a dollop.
  • Garnish with a whole strawberry and mint leaves, if desired.

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Reviews

  1. socholy
    I have made this recipe many many times and it is always a hit. The secret is the French Vanilla cake; that combined with the Cool Whip is outstanding flavor! Note: I do not use the butter--I just make the mix as directed. My kids call it my Strawberry Shortcut Cake! Just beware that the Cool Whip does not stand up well in the heat! Try this--you won't be disappointed.
     
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