Strawberries and Cream Cake

Step 1

Preheat the Oven to 350 degrees. Spray a 12-14 cup nonstick tube pan with Bakers Joy nonstick cooking spray. Set aside.

Step 2

In the bowl of an electric mixer, mix all the cake ingredients on low until just combined. Scrape down the sides of the bowl. Increase speed to medium and beat for 3 minutes.

Step 3

Pour batter into prepared pan.

Step 4

Place in preheated oven for 1 hour to 1 ½ hours or until bamboo skewer inserted into the center comes out clean. Place cake in pan on wire rack and cool 15 minutes. Remove cake from pan and cool completely.

Step 5

Combine cream cheese and butter, with a mixer, in a medium bowl, until completely smooth. Mix in powdered sugar. Fold in Cool Whip.

Step 6

Mix together the pudding mix, milk, and vanilla, in a separate bowl until it begins to thicken. Fold into cream cheese mixture.

Step 7

Cut completely cooled cake in half. Spread half the creamy topping on the bottom layer. Top with the second layer of cake. Spread remaining creamy topping on top. Refrigerate for at least one hour. Top decoratively with sliced strawberries.