1 package yellow cake mix
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1 tsp vanilla extract
FILLING:
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
1 carton (8 oz) frozen whipped topping, thawed
3 cups chopped fresh strawberries
In a large mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 min. Pour into two greased and floured 9-in round baking pans.
Bake at 350 for 20-25 min until toothpick inserted near the center comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely.
In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on serving platter top with half of the cream cheese mixture and strawberries. Repeat layers, store in fridge.
Yield:12 servings
This was SO good. I will definitely keep it in mind for future gatherings. Also a recipe from the July/August issue of Simple and Delicious.
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