Strawberry Shortcake

Ingredients:

• 1 box (16 ounces) angel food cake mix
• 6 tablespoons Clear Piping Gel (optional)
• Water to prepare cake mix
• 3 cups heavy whipping cream
• 3/4 cup sifted confectioners' sugar
• 1 1/2 teaspoons Clear Vanilla Extract
• 3 cups diced strawberries (about 16 ounces)

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, beat the cake mix and water with an electric mixer on low speed for 30 seconds. Scrape the bottom and sides of the bowl, then beat on medium speed for 1 minute. Divide the batter evenly between pans; the pans will be full.
3. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 15 minutes. Gently remove the cakes from the pans and cool them completely on a wire rack.
4. In a large bowl, whisk the cream and confectioners' sugar with an electric mixer until soft peaks form. Add the piping gel (optional) and vanilla. Continue whisking until stiff peaks form. Divide the cream in half. Reserve 1/2 cup of strawberries and fold the remaining strawberries into half of the whipped cream.
5. To assemble, spread 1/3 of the strawberry whipped cream on the first cake layer. Repeat with the remaining layers. Ice the outside of the cake with the plain whipped cream. Top with the reserved 1/2 cup of strawberries. Refrigerate until ready to serve.