Mom's Strawberry Shortcake
 
- 2 boxes white cake mix                                           -1 container Lite Cool Whip

- Lots of strawberries (washed and sliced lengthwise)   -Sugar          
- 2 cartons heavy whipping cream (keep cold)

                 
DIRECTIONS:

- Follow directions on cake mix box. 

- Grease and flour bundt pan - put most of batter in pan (2 boxes makes a little too much - put extra in single round pan)
- Bake at temperature on box - baking time will need to be doubled.  Test for doneness and cool
- While cake is baking, put large plastic bowl in freezer for whipped cream icing
- Wash and slice strawberries lengthwise...the more the better! Put bowl in refrigerator until ready to use
- Cut cooled cake through middle and put top half aside
- Ice bottom portion and layer with strawberries
- Top with remaining cake and icing, add strawberries                                                                                                                                   
- Refrigerate until ready to eat!
 
TOPPING:                                                                                                                                                                         
- Pour whipping cream into bowl from freezer
- Add 2-4 TBS of sugar
- Beat until stiff (about 10 minutes) - start on lower speed and work your way to higher speeds
- Fold in lite cool whip and beat again
 
*** Recipe provided by the Miller family; Christy Miller is an administrative assistant with Teltek