Janet's Strawberry Cake...soooo good

Janet’s Strawberry Cake

Ingredients

Preheat oven to 350.

4 eggs

Box of Strawberry cake mix

1 cup water

½ cup softened butter

1 box of vanilla or strawberry pudding

¼ cup sweetened condensed milk

1 Tsp Chambord

2 baskets of strawberries

Fresh whipped cream

Sugar

Strawberry Jam

Slice about 10 or so strawberries in half lengthwise.  Slice about 10 in slices.  Save about 5 whole ones to the side.  Put sliced berries in a bowl and sprinkle a little sugar over them.  Then pour about ¼ cup of Chambord over them.  Cover and let marinate in fridge.

In a large bowl add cake mix, eggs, butter, pudding, and milk.  Mix on low until moist.  Mix on medium for 2 mins.

2  9 X 9 round pans  - spray with a little cooking spray.  Fill pans evenly.  Bake for 40 – 45 mins.  Test doneness with toothpick.  Make sure toothpick comes out clean.

When done, cool on cookie rack to cool completely.

Remove from pans.  Take on layer and lay top side down on plate.  Spread a little jam on cake leaving about a ½ inch space from the edge.  Then place sliced strawberries on top of jam.  Spread some whip cream on top of strawberries.

Add top layer of cake round side up.  Frost cake with whip cream and set in refrigerator for 2 hours to set.  Add halved strawberries around bottom of cake with the tips of strawberries sticking up.  Take about 5 whole strawberries and stick-on top of cake. 

Best if made the day before and refrigerate overnight.

So Good.

Wine pairing:  Bubbles