Triple Strawberry Cake

Triple Strawberry Cake with is moist and flavorful strawberry cake mix boosted with fresh strawberries, covered with yummy strawberry glaze and a lot of whipped cream and fresh strawberries on top is a must make spring dessert.

Ingredients

Strawberry Cake:

• 1 box (15.25 oz.) strawberry cake mix + ingredients listed on the box (eggs, oil and water)
• 1 ½ cups diced fresh strawberries

Strawberry glaze:

• 22 oz. (600 grams) frozen sliced strawberries
• ½ cup + 2 Tablespoons sugar

Triple Strawberry Cake

• 2 Tablespoons fresh lemon juice

Topping:

• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla
• fresh sliced strawberries-for garnish

Instructions

1. First, make the strawberry glaze and let it cool before you spoon it over the cake.
2. To make the glaze in a saucepan combine frozen strawberries, sugar and lemon juice. Cook on medium heat until it starts simmering, stirring occasionally. Then reduce the heat and cook for about 20-25minutes, stirring occasionally, until the sauce thickens and strawberries soften and brake in small pieces.
3. Preheat the oven to 350 F and place the rack in the lower third position.
4. Prepare the cake mix according to package directions. Fold in diced strawberries.
5. Grease 9 inches (12 cups volume) bundt pan with non-stick baking spray (use the one with flour, not cooking spray). Transfer cake mixture in the pan, smooth the top and bake 50-55 minutes or until the toothpick inserted in the center comes out clean. This cake requires longer baking time than the time specified on the box, due to the addition of fresh strawberries. If it starts browning too much tent the top with aluminum foil.
6. Cool the cake 5-8 minutes in the pan, then shake the pan and tap it a few times onto the working surface then invert the cake on a plate
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