This cake is so easy to make and is delicious!!! I made it for Easter Sunday and my kids were thrilled. I don’t normally bake too many sweet treats, but this cake can be thrown together in a short amount of time.
1 box vanilla cake mix
1 box red velvet cake mix
1 large container of cool whip
2 quarts of strawberries, washed and chopped
4 round pie tins, greased and floured.
My friend was appalled that I was using box cake mix, but I was feeling lazy (sorry Sarah). You can make it from scratch and I’m sure it would probably taste even better.
Mix up your cake according to the instructions. Bake 2 red velvet and 2 vanilla cakes. Oh, and don’t worry if you drop a cake on the floor when you are pulling it out of the oven (see cake back left corner–no worries, it landed face up) and the top is all cracked. That one just goes on the bottom
After the cakes are done let them cool. I let mine sit for probably an hour or so. I wanted to make sure they were completely cooled off before frosting.
While the cakes are baking or cooling chop up your strawberries into bite size pieces:
Take your first layer and turn it upside down on the plate. If you place the bottom one upside down and the next one right side up your cake shouldn’t crack in the middle.
Cover with a layer of cool whip
Then add some chopped strawberries
Add a vanilla layer, top with cool whip and strawberries
Repeat process until you have four layers
Then frost the cake with cool whip, place in fridge and let it chill for a bit to set up the cool whip. I have to say this is the biggest cake I have ever made and I had no idea how in the world I was going to slice it, but it all worked out ok.
I used a very large nice and made thin wedge slices. It is so good and moist and I love using cool whip as the frosting.
Hey Moms, you might want to give your husbands a little nudge that this would make a great Mother’s Day cake
See how a pro baker puts this cake together at iambaker.net