It also seems that it’s not complete without Strawberry Short cake, because strawberries are very plentiful at the end of May and the house isn’t so hot that you mind turning on the oven to make the cake. I know you can buy the sponge cakes at the store but this cake is so easy to make and a lot better tasting, so take a few minutes and make your own cake and in the time it takes to bake it you can clean your strawberries and sugar them down and make whip cream for the topping!
and refrigerate until your ready to serve
1 pkg. yellow cake mix
1 pkg. 4 serving vanilla pudding mix
4 eggs, room temperature
1/3 cup vegetable oil
1 cup water
Preheat oven to 350 degrees, mix cake mix, jello pudding mix, eggs, oil and water for two minutes or until well mixed, divide into greased loaf pans and bake for 20 to 30 minutes. Allow to cool in pans for 10 minutes and turn out and allow to finish cooling on a cooling rack. If not serving immediately, wrap tightly in plastic wrap
Wash and hull your strawberries, slice, add t2 to 3 TSBP of sugar, stir together and refrigerate until ready to serve.
Place a bowl and the beaters to your mixer in the refrigerator or freezer for at least 15 to 20 minutes.
Pour 1 cup of Heavy whipping cream in chilled bowl and whip with chilled beaters until very thick, then add 1/4 cup of sugar and a TBSP of vanilla and whip until when you pull out the beaters it comes to a peak.
Slice cake, top with sweetened berries and whip cream