Triple-Decker Strawberry Cake

Are you looking for a dreamy strawberry sensation? And must it also be an incomparable dessert that will seal your reputation as a fantastic baker? Well, look no further. Because I wore my fingers to a nub searching through all my cookbooks to find that special "something" for you. On top of the nubby little fingers, I got a paper cut. Do you have any idea how long it takes an old person to heal? It might be a week and I'll probably have a scar. But that's what friends are for. Right?

Ingredients:
1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup all-purpose flour
1 quart heavy whipping cream
1/2 cup confectioners' sugar

Directions:
1. Preheat oven to 350 degrees. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down sides of bowl, and beat at medium speed 2 more minutes, stopping to scrap down sides as needed. (Strawberries should be well blended.)

2. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 23 minutes or until cakes spring back when pressed lightly with a finger. Cool in pans on wire racks 10 minutes. remove from pan to wire racks, and let cool 1 hour or until completely cool.

3. In a large mixing bowl, pour in 1 quart of whipping cream. Beat until soft peaks, add confectioners' sugar. Continue beating for about 15-30 seconds, for stiff peaks. Fold in 2-3 drops of red food coloring.

4. Spread whipped frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve.


Recipe adapted from Southern Living.