Strawberries And Cream Layer Cake

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1 (18 1/2 ounce) box butter recipe cake mix
• 3 eggs
• 3/4 cup buttermilk
• 1/2 cup unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 3/4 teaspoon almond extract
• 1 (10 ounce) package frozen sliced strawberries in syrup, thawed
• 4 cups heavy whipping cream
• 3/4 cup sugar
• 3 pints fresh strawberries, hulled and sliced

Recipe

• 1 butter and flour 13x9x2 inch metal baking pan.
• 2 using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
• 3 beat in both extracts.
• 4 transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
• 5 cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
• 6 puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
• 7 beat cream with sugar in large bowl until peaks form.
• 8 using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
• 9 spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked strawberries, disregard this step.
• 10 arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
• 11 spread 2 cups whipped cream over strawberries.
• 12 top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
• 13 spread remaining whipped cream over top and sides of cake.
• 14 garnish cake top and sides with sliced berries.
• 15 can be prepared eight hours ahead; refrigerate.