Ingredients
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Cooking spray
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1 (15.2 oz) pkg white or yellow cake mix
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1/3- 1/2 cup canola oil
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3 large eggs
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1 (16 oz) pkg strawberries, divided
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5 tbsp sugar, divided
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2 cups heavy cream
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2 tbsp boxed vanilla pudding mix
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2 tsp vanilla extract
Steps
1
Preheat oven to 350°F. Coat 2 (9-inch) cake pans with the cooking spray. Prepare the cake mix with the oil and eggs according to package directions for 2 (9-inch) round cake pans. Divide batter between prepared baking pans. Bake according to package directions. Let cakes cool 20 min.
2
Reserve about 6 whole strawberries. Trim and thinly slice remaining strawberries. Add to a bowl and toss with 3 tbsp sugar. Using a hand mixer or stand mixer, in a large bowl, beat the cream, remaining 2 tbsp sugar, pudding mix, and vanilla on high 1–2 min., until stiff peaks form.
3
Transfer half of whipped cream to a large piping bag fitted with a large round tip or star tip. If needed, trim the tops of the cooled cakes to make them flat. Place one cake layer on a serving plate. Pipe a thick layer of whipped cream around the edge of cake. Pile sliced strawberries in the center.
4
Place second cake layer on top. Lightly spread whipped cream onto top of cake, then pipe 6 swirls on top of cake. Place 1 reserved whole strawberry into each swirl. Keep cake in refrigerator until ready to serve.