Strawberries and Cream Cake

1 box white cake mix

(I used strawberry with added pudding...)

1 c whole milk

8 Tbsp butter, melted

3 large eggs

2 tsp pure vanilla extract

3 oz cream cheese, softened

1 Tbsp milk

2 c heavy (whipping) cream 

(DO NOT SUBSTITUTE ANYTHING for the cream!)

2/3 sifted powdered sugar

strawberries, sliced

(fresh or thawed & drained frozen)

1.Preheat oven to 350F. Grease two 9" round cake pans with shortening, then dust with flour.  Shake out excess flour.

2. Place cake mix, milk, melted butter, eggs and vanilla in a large bowl.  Blend with an electric mixer on low for 1 minute.  Stop mixer and scrape down sides of bowl with rubber spatula.  Turn mixer to medium and mix 2 minutes, scraping sides down again if needed.  Divide the batter evenly into the pans and smooth out the batter.

3. Bake cakes side by side for 27-29 minutes until light brown and when lightly touched with your finger, they spring back.  Place them on wire racks to cool 10 minutes.  Run a knife around the edges of the cakes and invert onto another wire rack.  Invert them again onto a wire rack so they are right side up.  Cool completely; about 30 minutes.

4. Beat cream cheese and milk in a chilled bowl on low speed until smooth; beat in whipping cream and sugar.  Turn mixer on high, scraping bowl occasionally, until stiff peaks form. ( I made the frosting while the cakes were cooking...had to put it in the refrigerator until I was ready to use it so it wouldn't turn to mush.)

5. Cut cakes in half and layer cake, frosting and strawberries until top layer.  Use remaining frosting to frost top and sides of cake.  Decorate with strawberries if desired.  Store in refrigerator until gone!!