Strawberry Shortcake Layer Cake

INGREDIENTS

1. Cooking, for pan
2. 4 large eggs
3. 1 c. water
4. Sugar
5. 1 tsp. Pure vanilla extract
6. 2 tablespoons. heavy cream
7. 1 qt. Strawberries removed
8. 2 c. Cool Whip

DIRECTIONS

1. Preheat oven to 350°. Line 2 8" round cake pans with parchment paper and grease with cooking spray. Beat pudding mix cake mix, eggs, water, and butter together. Split between pans and bake until a toothpick comes out clean, 25 minutes. Let cool.
2. Create buttercream using the bowl of a stand mixer along with a hand mixer with the paddle attachment, beat butter until fluffy. Add sugar and beat until blended, then add heavy cream, vanilla, and salt and beat till blended.
3. Spread a thin layer of buttercream on top of one cake layer move buttercream into a bag. (No need to use a pastry suggestion -- only send a massive hole!) Stand strawberries in addition to buttercream in high in strawberries and an even coating pipe buttercream involving to pay. Smooth top with an offset spatula.
4. Place second layer on top, and then cover the cake. Slice any leftover berries into slices to cake.

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