| Easy Strawberry Shortcake
1 yellow cake mix
1 package of frozen strawberries or 2 pt. fresh
1 container Cool Whip, light
Mix and bake cake according to package directions. (Best to use the 13 x 9 inch pan.) After cake has cooled take the end of a wooden spoon and punch holes about every 2 inches across cake. If using fresh strawberries, chop and put in a little sugar (to taste). Let sit for an hour or so to let juices form from strawberries. Pour strawberries and juice over cake. Refrigerate overnight. About 15 minutes before icing cake - take Cool Whip out of freezer to soften. Once soft, spread over cake, garnish with fresh strawberries. Refrigerate until serving and all leftovers. |
|
|
Back to Strawberry Shortcake main page |