Recipe for Strawberry Shortcake


1 pkg Duncan Hines Moist Deluxe French Vanilla Cake Mix 1 pkg
3 eggs 3
1 1/4 cups water 300 mL
1/2 cup butter or margarine softened 125 mL

Filling and Topping
2 cups whipping cream chilled 500 mL
1/3 cup sugar 75 mL
1/2 tsp vanilla extract 2 mL
1 qt fresh strawberries rinsed, drained and sliced 1 L
mint leaves for garnish


1. Preheat oven to 350F (180C). Grease two 9 inch (23 cm) round cake pans with butter or margarine. Sprinkle bottom and sides with granulated sugar.

2. For cake, combine cake mix, eggs, water and butter in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pans.

3. Bake at 350F (180C) for 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes. Invert onto cooling rack. Cool completely.

4. For filling and topping, beat whipping cream, sugar and vanilla extract until stiff in large bowl. Reserve 1/3 cup (75 mL) for garnish. Place one cake layer on serving plate. Spread with half the remaining whipped cream and sliced strawberries. Repeat with remaining layer and whipped cream. Garnish with reserved whipped cream and mint leaves. Refrigerate until ready to serve.

Makes about 12 servings.

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