If you like strawberry shortcake, you’ll love this cake. It’s a cross between white cake and shortcake. I came up with the idea last year and have been making it ever since. Every time I make it, I get rave reviews. Mmm. So good!
Strawberry Shortcake Cake
1 box white cake mix
3 egg whites
1/3 cup vegetable oil
2 pints strawberries, diced
1/4 cup sugar (give or take a little depending on the sweetness of the berries)
1 container white frosting
1 container whipped topping (in the tub, not the canister)
Prepare cake mix according to the directions on the box. Put mix in a 13×9 in pan and bake as the box says to. Let cool completely (about 45 minutes to an hour).
While the cake is baking, wash and dice your strawberries. Mix in the sugar and let sit until the cake is completely cooled. Once the cake is cooled, top it with the strawberries.
In a mixing bowl, whip the container of frosting for 2 minutes, or until it becomes very fluffy. Fold in the whipped topping until well combined. Top strawberries with the mixture and refrigerate.
You can serve this cake immediately, but the longer it sits, the more flavorful the cake will become due to soaking up the juice from the strawberries.