Pineapple-Strawberry Shortcake - cooking recipe

Ingredients

1 pkg. pineapple upside down cake mix
1 (16 oz.) pkg. frozen sliced strawberries, thawed
1 c. chilled whipping cream

Preparation

Grease and flour baking pan, 8 x 8 x 2-inches or 9 x 9 x 2-inches.
Prepare cake mix as directed in step 2 on package except add 1/2 cup of the topping mix to dry mix; reserve remaining topping mix.
Pour batter into pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Cool.
Mix pineapple and strawberries.
Cut cake into squares; split squares horizontally.
In chilled bowl, beat whipping cream and the reserved topping until stiff.
Fill and top squares with fruit mixture; garnish with whipped cream mixture.
Makes 9 servings.