Strawberry Cake

Hands-On Time: 15 minutes

Ready In: 1 hour 45 minutes (includes cooling time)

Serves: 8-10


1 quart ripe strawberries, washed and hulled - leaving one with the stem and leaves

One yellow cake mix (18.25 ounces) 

One strawberry gelatin mix (3 ounces)

2 cups heavy cream

1/4 cup powdered sugar


1. Slice all but one strawberry thinly and set aside. Slice one strawberry from end to stem being careful not to cut all the way through. Leaving stem attached, fan out berry and set aside.

2. Blend cake mix as directed on box and place half of batter in another bowl. Mix gelatin into one half of batter. 

3. Pour plain batter evenly into two 9-inch round cake pans. Add strawberry batter to top and swirl with a spoon or fork. Bake as directed on box.

4. Cool cakes completely once baked and remove from pans.

5. Add powdered sugar to heavy cream and beat until fluffy. 

6. Set one cake on a plate and top with half the whipped cream and half the strawberries.

7. Add second cake layer and whipped cream. Arrange strawberries in concentric circles from center out. Add berry with leaves to the center.