Ingredients:

  • 1 box (15.25 oz / 432g) yellow cake mix (such as Duncan Hines)
  • 1 cup (240ml) milk, whole or 2%
  • 3 large eggs
  • 16 oz (454g) fresh strawberries, hulled and sliced
  • 16 oz (473ml) heavy whipping cream
  • 1/4 cup (50g) granulated sugar, plus more to taste for the strawberries

Instructions:

  1. Combine cake mix, milk, and eggs in a large mixing bowl. Beat with an electric mixer until smooth and well combined (about 2 minutes).
  2. Pour batter into a greased and floured 9-inch round cake pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely. Chill for 15 minutes
  3. In a bowl, gently toss the sliced strawberries with a tablespoon or two of granulated sugar (to taste). Let the strawberries macerate while the cake cools (this helps them release their juices).
  4. In a chilled bowl, beat heavy whipping cream with 1/4 cup (50g) granulated sugar until stiff peaks form. Be careful not to over-beat.
  5. Slice the cooled cake horizontally into two layers. Place one layer on a serving plate. Spread half of the whipped cream evenly over the cake layer. Arrange half of the sugared strawberries over the whipped cream. Top with the second cake layer. Spread the remaining whipped cream over the top of the cake. Arrange the remaining sugared strawberries on top of the whipped cream.