Strawberry Shortcake Layer Cake

A little taste of spring and early-summer in the middle of winter:  Fresh strawberries and whipped cream layered between moist buttery cake layers, then covered in whipped cream and more strawberries.  This makes such a bright, fresh, delicious dessert ~ a reminder of sweet summertime!  

For Cake:
1 Duncan Hines Butter Golden Cake Mix
3 large eggs, room temp
1/2 cup water
7 Tbsp unsalted butter at room temp
about 1/2 tsp lemon zest
For Whipped Cream:
2 cups cold heavy cream
1/2 cup confectioners sugar
2 tsp pure vanilla extract
For Strawberry filling and topping:
2 pints fresh strawberries, cleaned, hulled and sliced, you may leave some strawberries whole for top of cake if desired
Instructions: 
Spray 2 9" cake pans with baking spray and preheat oven to 350 degrees.  Beat cake mix, water, butter and eggs in a large bowl on low until moistened.  Add lemon zest and beat on med speed for about 4 mins until all incorporated and batter is smooth.  Pour batter into pans and bake for about 22-25 mins just until a toothpick comes out clean.  Let cool.  When completely cool, start preparing whipped cream.  Chill bowl of a stand mixer and whisk attachment in fridge for a few minutes, for best results.  When cool, add heavy cream to bowl and whip on high until slightly thickened.  Add the confectioners sugar and vanilla and whip until peaks form that are stiff, but still soft enough to flow, be careful not to overbeat or mixture will curdle.  Place one cake layer on serving plate and arrange sliced strawberries on layer, cover with whipped cream - about a 1/2" layer of cream.  Cover with second cake layer.  Cover sides and top of cake with whipped cream.  Then pipe decorative edges on the cake.  Arrange remaining strawberries as desired on top.
If you prefer to make the cake from scratch I recommend this recipe from
Barefoot Contessa for Strawberry Country Cake:  http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe/index.html

Enjoy!