1 (18.25 oz.) box yellow or white cake mix (not with pudding in the mix)
1 cup sour cream
4 eggs, beaten
1/3 cup vegetable oil
1/4 cup water
For Filling and Frosting:
2 cups heavy cream (keep chilled until ready to whip)
3/4 cup granulated sugar
3 cups thinly sliced fresh strawberries
1/2 cup granulated or confectioners' sugar (for tossing with sliced strawberries)
6 - 8 large fresh strawberries, cut in half, for decorating top of cake
1. Preheat oven to 325 degrees F/160 degrees C. Grease and flour two 8 or 9-inch round cake pans OR alternately spray pans with non-stick baking spray with flour, then line bottom of pans with parchment paper and spray paper also.
2. Place bowl and beaters or wire whisk that you are going to whip cream with for filling and frosting the cake in the freezer to chill.
3. In a medium size bowl toss the strawberries with the 1/2 cup sugar and place in refrigerator to let flavors combine.
4. For Cake:
Combine all cake ingredients in bowl of an electric mixer and beat for thirty seconds on low speed, then beat two minutes on medium speed. Divide batter evenly between prepared pans. Bake in preheated oven for 25 to 30 minutes, until a cake tester inserted in center comes out clean. Place cake pans on cooling racks. Let cool in pans for 10 to 15 minutes. Remove cakes from pans (remove parchment paper, if used) and let cakes cool completely before filling and frosting.
5. For Whipped Cream Filling and Frosting:
Remove chilled bowl and beaters from freezer. Take chilled heavy cream out of refrigerator. Combine cream and the 3/4 cup sugar in chilled bowl. Using an electric mixer, beat cream and sugar until soft peaks form (soft peaks are when the whipped cream curls over (not standing straight up) from the beaters or whisk when lifted).
6. To Assemble Cake:
Place one cake layer, rounded side down, on serving plate. Spread with 1/2 to 1 cup whipped cream; arrange sliced strawberries evenly on top. Top with second cake layer, rounded side up. Frost sides and top of cake with remaining whipped cream. Just before serving, garnish with strawberry halves. Store cake loosely covered in refrigerator.
Makes 12-16 servings.
Photograph taken by Diana Baker Woodall ©2007
Date: April 28, 2007