You are going to be head over strawberries for this luscious cake.
This cake did turn out better than I ever could have imagined!
Ingredients
Jiffy Cake Mix (or other of your choice) prepared according to package directions*
2 cups heavy whipping cream
½ cup Domino confectioner’s sugar
1 teaspoon McCormick vanilla
Fresh Driscoll Strawberries
13.5-ounce container Strawberry Glaze
Instructions
Allow baked cake to cool for ten minutes in the pan before turning it out onto a platter or large plate. You can also decorate it in the pan and serve from the pan if you like.
Once cake has cooled completely, place cream in large mixing bowl and beat with electric mixer until soft peaks form, about two minutes or so.
Add in vanilla and confectioner’s sugar and beat again until stiff peaks form. Ice cake. Add a decorative border or spooned up border (by icing the top really thick and using a spoon to form a recess in the center) around the sides to hold glaze in for the next step.
Wash cut the tops off of strawberries. Blot them dry with a paper towel. Arrange on top of cake.
Spoon glaze over strawberries and use a butter knife to spread to coat each one.
Serve immediately or refrigerate until ready to serve.
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Quick Tip: This strawberry cake tastes amazing with tons of whipped cream.
