Strawberry Shortcake - cooking recipe

Ingredients

1 (18 ounce) package French vanilla cake mix
3 eggs
1 1/4 cups water
1/2 cup butter, softened
2 pints fresh strawberries, hulled and sliced
2 tablespoons sugar
1 teaspoon vanilla
1 (8 ounce) container Cool Whip, thawed

Preparation

Preheat oven to 350 degrees.
Grease and sugar two 9\" cake round pans.
In a large bowl, combine cake mix, eggs, water, and butter. Mix on medium speed for 2 minutes. Pour evenly into prepared pans.
Bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to cooling racks.
Combine strawberries, sugar, and vanilla in a medium bowl.
To assemble, place one cake layer on serving plate. Top with half of the Cool Whip. Arrange 3/4 of the strawberries on the Cool Whip.
Carefully place second cake layer on strawberries. Cover cake with 1/4 of the remaining Cool Whip. Arrange remaining strawberries. Top with the last of the Cool Whip in a dollop.
Garnish with a whole strawberry and mint leaves, if desired.