Ingredients 1 box (16 ounces) angel food cake mix Water to prepare cake mix 3 cups heavy whipping cream 3/4 cup sifted confectioners' sugar 6 tablespoons Clear Piping Gel 3 cups diced strawberries Clear Imitation Vanilla Extract, 2 oz. Tools Scoop-it Measuring Cups Scoop-it Measuring Spoons large bowl Easy Layers! 10 x 14-Inch Loaf Cake Pan Set, 4-Piece Easy Layers! 10 x 14-Inch Loaf Cake Pan Set, 4-Piece Toothpick Cyclone Whisk Silicone Spatula Add Selected to Bag Select All Instructions Click to mark complete - Preheat oven to 350°F. - In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds. Scrape bottom and sides of bowl; beat on medium speed 1 minute. Divide batter evenly between pans; pans will be full. - Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Gently pull cakes out of pans; cool completely on grid. - In large bowl, whisk cream and confectioners' sugar with electric mixer to soft peaks. Add piping gel and vanilla. Continue whisking until stiff peaks form. Divide cream in half. Reserve 1/2 cup strawberries; fold remaining strawberries into half of whipped cream. - To assemble, spread 1/3 of strawberry whipped cream on first cake layer. Repeat with remaining layers. Ice outside of cake with plain whipped cream. Top with reserved 1/2 cup strawberries. Refrigerate until ready to serve.
