1 - package Strawberry Cake mix (Duncan Hines)
1 1/3 cups Strawberry Soda
(substitute the amount of strawberry soda for the amount of water stated on the cake mix)
2 - 3 Eggs (if you want it lighter and fluffier use three eggs)
1/3 cup vegetable oil
2 - 8 oz tubs Plain or Strawberry Flavored Cool Whip
1 – 2 lbs Fresh Strawberries (Sliced)
Strawberry Frosting, see note below (optional)
Add cake mix to a large mixing bowl. Add egg, oil and strawberry soda. Beat until smooth. Pour into two round cake pans that have been greased and floured. Bake as directed on cake mix or until toothpick inserted comes out clean. When cake is done remove from oven and cool in pans for 15 minutes. Then remove to a wire rack and completely cool. Frost first layer with cool whip and arrange sliced strawberries on top. Add the second cake layer and frost top and sides with more cool whip and top with more sliced strawberries. Save one whole strawberry for the middle of the cake. Gently slice and fan the whole strawberry, Place on top in the middle of the cake.
Note- If you want you can make a strawberry cool whip frosting in place of regular or strawberry cool whip. Follow the directions below; this is optional if you are watching your weight just frost the cake with Light Cool Whip.
Strawberry Cool Whip Frosting
1 - 4 ounce box instant strawberry pudding mix, dry
1/4 cup powdered sugar, sifted
1 cup milk
8 ounces Regular Cool Whip
Add pudding mix, powdered sugar and milk to a mixing bowl. Mix on low speed until blended. Let mixture stand 3 minutes. Fold in defrosted Cool Whip and frost cake. Refrigerate frosted cake.
* Ingredient measurements depends on what brand of cake mix you purchase. Follow the directions on the cake mix you buy. Substitute strawberry soda for the amount of water listed on the cake mix. Same with the oil and the eggs do as the boxed directions state not all cake mixes are the same.
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