Deluxe Strawberry Shortcake

Oh. My. Goodness! I love trying out new recipes. I rarely bake much anymore though since EK can't have gluten (flour), dairy or egg. Plus, we rarely have company over b/c that's hard on EK. Easter at my parents' house was a perfect reason to make this cake. I don't know what everyone else thought, but my tummy LOVED it! (and it wasn't that hard to make!)

Recipe is from Taste of Home's Simple and Delicious Magazine
1 package (18-1/4 oz.) yellow cake mix
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1 teas. vanilla extract

Filling:
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 carton (8 oz.) frozen whipped topping, thawed
3 cups fresh strawberries

In a large mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9 inch round baking pans.
Bake at 350' for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes 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 a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Makes 12 servings.

**This was also a great dessert because I had cupcakes that EK could have. I cut it up for her and sprinkled strawberries on hers. She ate most of it and I liked that her dessert looked similar to ours.



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