Cool Summer Strawberry Shortcake Recipe

We had our first pool party/family gathering last weekend and I served this strawberry shortcake dessert. It is a good choice for summer outings because it is not drenched in frosting which can be too rich. This recipe is light, airy and extremely refreshing. Best of all it takes no time at all. You will need:

• Duncan Hints Moist Deluxe French Vanilla Cake Mix (You can substitute with a ready made pound cake in your fruit section of your local grocery store.)
• 3 eggs
• 1 1/4 cups water
• 1/2 cup butter softened
• 2 cups whipped cream chilled
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 quart fresh strawberries (more if you wish to drench the top)

Preheat oven to 350 F. Grease two 9 inch roundcake pans with butter. Sprinke bottom and sides with granulated sugar.

For Cake, combine mix eggs, water and butter in large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into pans and bake at 350 F for 30-35 minutes. Cool in pans for 10 minutes. Invert on cooling racks.

After completely cooled, place one cake layer on pan and spread with whipped cream and strawberries. Repeat with second layer.

Be sure to add whipping cream and strawberries just before serving.

Tip: For this recipe, if I am in a rush, I buy the store bought cake that is already baked. Then place it in the bottom of a margarita glass, switch out the whipped cream for vanilla ice cream. Add some chocolate or caramel syrup and you have instant Strawberry shortcake sundaes!!