Very easy, refreshing, light, and delicious cake for all occasions!
1 box of Butter Cake + Ingredients needed on box (I used Betty Crocker Super moist Butter Recipe Yellow = 1/3 cup butter, 1 cup of water, and 3 eggs)
2 cups Sour Cream
2 cups sugar
8 oz. Cool Whip
2 baskets of strawberries (roughly 4 cups of strawberries)
Optional: Sweetened coconut flakes
Make cake batter per the instructions on the box
Using 3 cake pans (8 – 9 Inches round), prepare cake pans by cutting parchment paper into circles to fit on the bottom of each pan.
Spray cake pans with PAM Baking Spray
Divide batter into cake pans evening (estimate 1.5 – 2 cups of cake batter per pan depending on cake mix brand)
Bake the cakes on 325 for 24-28 minutes or until moist and cooked through. Don’t overcook. You want them to be super moist
Remove cakes and let cool. Put them in the fridge for one hour before decorating
In a large bowl, combine 2 cups of sour cream and two cups of sugar. Optional: Add 2 cups of sweetened coconut flakes. Refrigerate for 1-2 hours
Cut 1 basket of strawberries into rounds or quarters for in between the cake layers
On a large plate, put one cake face down and spread half of the Cool Whip container on the cake, then put cut strawberries all over the top of the Cool Whip. Spread 1/3 of the sour cream/sugar mixture on top of the strawberries
Add another cake layer on top and repeat adding the remainder of the Cool Whip, chopped strawberries, and 1/3 of the sour cream/sugar mixture, then adding the last cake to the top
This part is your preference on how to decorate. I wanted to go simple for a birthday party knowing I would be adding a fun sign and candles
I spread the last 1/3 of sour cream/sugar mixture to the top, not getting too close to the edge. I added whole strawberries in a circle followed by one strawberry in the center. This gave me room for 29 candles and a sign. If you are decorating for 4th of July, you can easily add in some blueberries in between the layers and on the top create an American Flag design.
You can chill this in an airtight container for 1-3 days in advance. The longer you wait the easier it is to cut and serve.