Strawberry Cream Shortcake - cooking recipe

Ingredients

1 (18.25 oz) classic yellow cake mix
1 1/3 cups orange juice
2 tsp orange zest
2 tbsp chopped candied ginger
1 lb strawberries, sliced, plus extra for garnish
1/3 cup sugar
2 tbsp Grand Marnier
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract

Preparation

Preheat oven to 350\u00b0F. Grease 2 - 9 inch cake pans.
Prepare cake mix according to package directions, substituting orange juice for water and adding orange zest and ginger. Divide between prepared pans and bake for 20-25 mins, or until a toothpick inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool completely.
Toss strawberries with sugar and liqueur. Let macerate for 20 mins, tossing occasionally.
Whip heavy cream, powdered sugar and vanilla to soft peaks. Place 1 cake layer on a serving plate. Arrange strawberries over top then cover with whipped cream. Repeat. Garnish with strawberries.