Go by recipe on cake mix.
Mash strawberries up.
Cook cake in pound cake pan.
Cool cake.
Slice cake in thin slices.
Mix strawberries and Cool Whip together in large bowl.
Put layer of cake and layer of strawberries and Cool Whip until all is used up.
Dissolve Jell-O in boiling water.
Add cold water (or ice if you are in a hurry) and let stand until thick as egg whites.
Using a jello mold or oblong baking dish, put pieces of cake and strawberry slices layered in dish.
After each layer, pour Jell-O mixture.
Top with Cool Whip and garnish with strawberry slices.
Cut cake into three layers.
Clean and mash half of the strawberries then stir in the powdered sugar.
On the bottom layer of cake, spread strawberry mixture then Cool Whip.
Then layer until the top.
Cut the rest of the strawberries to decorate the top.
Keep cool.
Heat oven to 350\u00b0.
Prepare cake as directed on box.
Fold in orange peel.
Bake as directed.
Toss berries with the cup of sugar.
Let stand 1 hour.
Beat whipping cream with the 1/4 cup of sugar in a chilled bowl until stiffened.
Cut the cake in slices. Top each slice with the strawberry and cream mixture.
Makes 12 servings.
Make cake mix according to directions.
Grease a 9 x 13 pan. Line bottom of pan with marshmallows.
Pour prepared cake mix over this.
Sprinkle dry Jell-O over this.
Evenly spoon strawberries over Jell-O.
Bake at 350\u00b0 for 45 minutes.
Cook cake mix as box directs.
Cool.
Stack cake with large cool whip and frozen strawberries.
Makes 2 layers.
Tear angel food cake in small pieces and layer in a 9 x 13-inch pan.
Mix Jell-O as directed; mix frozen strawberries and pour over cake.
Cover with Cool Whip.
Wash strawberries and drain well.
Slice cake into 2 layers. Put Cool Whip on top of first layer.
Slice half of the strawberries and put on top of Cool Whip.
Add the second layer and spread top and sides with remaining Cool Whip.
Place strawberries on top and around cake.
Cook cake mix as directed on box (2 round layers).
Crumble 1 round layer of cake mix in bottom of bowl.
Add a layer of strawberries, layer of pudding and layer of Cool Whip.
Place the 2nd round cake mix on top.
Add a layer of strawberries, pudding and layer of Cool Whip.
Chill.
Wash strawberries before using.
Do not soak in water.
Remove stems and hulls.
Drain thoroughly.
Slice strawberries and sprinkle with sugar.
Divide strawberries among 4 cake shells. Prepare whipped cream and spoon over berries.
Bake cake by directions on box.
Let cool.
Poke holes in cake with fork.
Mix Jell-O by box directions and pour over cake.
Let chill for 30 minutes.
Mix 2 boxes pudding with 3 1/2 cups milk. Pour over cake and chill.
Add pie glaze on top of pudding.
Wash and trim strawberries.
Slice and put on top of glaze.
Keep refrigerated at all times.
Preheat oven to 350\u00b0.
Grease and flour two 9 inch round cake pans.
Prepare, bake and cool cake according to directions on box. Place one cake layer on serving plate. Spread with strawberry glaze.
Place second cake layer on top.
Frost top and sides of cake with Cool Whip.
Garnish with strawberry slices.
Refrigerate at least 1 hour before serving.
Beat eggs.
Add cake mix and jello (do not mix up jello, add dry).
Add oil and water.
Beat, then add juice from strawberries. May add a few strawberries, if desired.
Beat well.
Bake at 350\u00b0.
Cool.
Bake cake with no oil and use milk instead of water; let cool. Have strawberries defrosted and ready to go.
Mix Cool Whip with strawberries and blend well with electric mixer.
Frost cake and refrigerate before you serve.
Enough to do 1 (9 x 13) pan or 1 round 2-layer cake.
You can also use bananas (banana cake mix or yellow) or pineapple (pineapple cake mix, drained well).
Mix cake mix, jello, oil, eggs and water together.
Add coconut, nuts and strawberries; mix well.
Bake in a tube pan for about 1 hour at 325\u00b0 or until done.
Make cake like it says on box.
Then after cake is done, let it cool.
Poke holes 1 inch apart in cake with wooden spoon.
Then take strawberries and puree in blender.
Pour strawberries on top of cake.
Cream sugar, butter and egg yolks together. Add milk, jam, raisins and floured nuts (use 1 cup flour).
Then sift remaining 3 cups flour and the rest of the dry ingredients.
Add to the egg yolk mixture.
Bake in 4 well-greased 9-inch cake pans. Bake at 375\u00b0 for 40 to 50 minutes. Spread with strawberry jam cake filling.
Blend until moistened.
Beat on medium for two minutes.
Pour into a greased and floured Bundt cake pan.
Bake in a 350\u00b0 oven for 50 to 55 minutes.
Mix together all ingredients and bake in 350\u00b0 oven for 30 to 40 minutes.
Pour the rest of the soda over cake while still hot.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.