All-American Strawberry Layer Cake

All-American Strawberry Layer Cake



Yields  10

1 (18.25-ounce) package yellow cake mix,
batter prepared according to package directions
3 pints fresh strawberries, hulled
2 cups (1 pint) heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract


Directions for the All-American Strawberry Layer Cake 

Bake cake batter according to package directions for two 9-inch round layers; let cool. Slice each cake layer in half horizontally, making 4 layers, and place 1 layer on a serving platter. Slice 2 pints of strawberries and set aside.   In a large bowl, with an electric beater on high speed, beat the cream, sugar, and vanilla until stiff peaks form. Spread one-fourth of the whipped cream mixture over top of first cake layer. Top with one-third of the sliced strawberries. Repeat with remaining layers, topping final layer with remaining pint of whole strawberries, hulled-side down.   Cover loosely and chill for at least 2 hours before serving. Note You can bake the cake layers ahead of time and freeze them until needed. Just make sure to wrap each layer well.