This is a delicious summer dessert. It's perfect for birthday's... including my BIG 30! ;)
Summer Strawberry Cream CakeCake:
1 package Betty Crocker Gluten Free Yellow Cake Mix
1 3.4oz package Jello vanilla instant pudding
1/3 cup sugar
4 large eggs, plus 1 egg white
1/2 cup canola oil
3/4 cup orange juice (no pulp)
1 tbs bourbon vanilla extract
1lb strawberries, thinly sliced
1.5 cups heavy cream
1/2 cup sugar
** DO NOT FOLLOW THE DIRECTIONS ON THE BOX OF CAKE MIX**
Preheat oven to 325°F.
Mix the wet ingredients (for the cake) together in a medium bowl. In a large bowl, mix the dry ingredients together. Add the wet to the dry and beat on medium speed until smooth and completely combined.
for cupcakes: Line a muffin tin with cupcake liners and fill about 2/3 of the way full. DO NOT OVERFILL. Bake for 23 minutes or until cupcakes are golden and toothpick comes out clean. Remove from oven and let cool on wire rack.
for a cake: line bottom of cake pan with parchment paper and grease (I used butter and sprinkled sugar) the sides of the pan to prevent sticking. Pour cake mix into pan (about 2/3 full). You may have extra batter (make a few cupcakes). Bake for 40-45 minutes or until cake is golden and toothpick comes out clean. Let cool on wire rack for about 15 minuted before removing the cake from pan and letting cool completely on rack.
Make topping: In a large bowl, combine strawberries and 1/4 cup sugar. Set aside (can be prepared 1 day in advance).
Using an electric mixer, beat heavy cream and remaining 1/4 cup sugar in a large bowl until stiff peaks form.
Spread the cake with a layer of strawberries and then top with whipped cream. Slice and serve immediately! Or spoon whipped cream onto cupcakes and serve with a side of strawberries. Enjoy!