Strawberries and Cream Layer Cake
Bon Appetit Magazine, June 2001 issue
serves 16
Can be prepared 8 hours ahead

1 box butter-recipe golden cake mix (1 lb. 2.5 oz.)
3 large eggs
3/4 c. buttermilk
1 stick (1/2 cup) butter, room temperature
1 Tbsp. vanilla extract
3/4 tsp. almond extract

1 (10 oz.) frozen strawberries in syrup, thawed
4 cups chilled whipping cream
3/4 cup sugar
3 pints strawberries, hulled and sliced

Oven at 350.

Butter and flour 13x9x2-inch metal baking pan. Beat cake mix, eggs, buttermilk and butter til just moistened. Beat on medium for 4 minutes. Beat in both extracts. Pour batter in pan and bake til golden about 28 minutes or until cake tester comes out clean. Cool in pan on rack for 20 minutes. Turn cake out on rack and cool completely.

Puree thawed berries with syrup. Beat cream with sugar til peaks form. Using serrated knife, cut cake horizontally in half. Transfer bottom half of cake cut side up onto serving platter.

Spread 1 cup pureed berries over cake (they will soak in). Arrange 1 1/2-cups sliced berries in a single layer over this, spread 2 cups whipped cream over berries. Top with second half of cake, cut side down.. Spoon 1 1/2 cups whipped cream into pastry bag fitted with medium star tip. Spread remaining whipped cream over top and sides of cake. Pipe cream decoratively on top edge of cake. Garnish top and sides with sliced berries. Pour remaining pureed berries in a sauceboat to be served on the side. Can be prepared 8 hours ahead. Refrigerate.