This tasty shortcake is perfect for springtime gatherings. I love the moist, from-scratch flavor of the cake. It’s foolproof and always brings lots of compliments.
—JANET FANT DENAIR, CA
PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 12 SERVINGS
1package yellow cake mix (regular size)
1cup water
1/2cup sour cream
1/3cup canola oil
3eggs
1teaspoon vanilla extract
FILLING
1package (8 ounces) cream cheese, softened
1/3cup sugar
1carton (8 ounces) frozen whipped topping, thawed
3cups chopped fresh strawberries
Fresh mint leaves, optional
1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves if desired.