Strawberry Shortcake with a twist – a great dessert for your Easter dinner!
Ingredients
1 regular size package of white cake mix
1-1/4 cups of water
2 eggs
1/4 cup canola oil
2 – 10 oz packages frozen sweetened sliced strawberries, thawed
2 – 3 oz packages of strawberry gelatin
1 – 12 oz carton frozen whipped topping, thawed, divided
Directions
~Preheat the oven to 350°.
~In a large bowl, combine the cake mix, water, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
~Pour into two greased and floured 9″ round baking pans. Bake for 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
~Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to two clean 9″ round baking pans. Pierce cakes with a meat fork (or wooden skewer) at 1/2″ intervals.
~Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
~Dip the bottom of one pan in warm water for 10 seconds. Invert the cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
~Frost cake with remaining whipped topping. Chill for at least 1 hour. Refrigerate leftovers.
~Makes 12 servings.
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