Deluxe Strawberry Shortcake

By srumbel

Janet Fant's tasty shortcake is perfect for the Fourth of July. “I love the moist, from-scratch flavor of this simple cake,” she writes from Denair, California. “It's foolproof and always brings lots of compliments.”
from tasteofhome.com

Ingredients

• FILLING:
• 1 package yellow cake mix (regular size)
• 1 cup water
• 1/2 cup sour cream
• 1/3 cup canola oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• 3 cups chopped fresh strawberries
• Fresh mint leaves, optional

Preparation

Step 1

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves if desired. Yield: 12 servings.


Nutritional Facts

1 slice: 426 calories, 23g fat (11g saturated fat), 81mg cholesterol, 348mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 6g protein