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Item# WLRECIP-767
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1
Preheat oven to 350°F.
2
In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds. Scrape bottom and sides of bowl; beat on medium speed 1 minute. Divide batter evenly between pans; pans will be full.
3
Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Gently pull cakes out of pans; cool completely on grid.
4
In large bowl, whisk cream and confectioners' sugar with electric mixer to soft peaks. Add piping gel and vanilla. Continue whisking until stiff peaks form. Divide cream in half. Reserve 1/2 cup strawberries; fold remaining strawberries into half of whipped cream.
5
To assemble, spread 1/3 of strawberry whipped cream on first cake layer. Repeat with remaining layers. Ice outside of cake with plain whipped cream. Top with reserved 1/2 cup strawberries. Refrigerate until ready to serve.