Strawberry-filled Layer Cake

Ree loves a good strawberry shortcake— and this showstopping cake version is so easy to whip up thanks to a convenient mix

1 (15.25 oz.) pkg. white cake mix

3 egg whites

1⁄ cup oil

3

1 tsp. almond extract

21⁄ cups butter, at room temp.

4

41⁄ cups confectioners’ sugar

2

2 tsp. vanilla extract

1⁄ cup seedless strawberry jam, stirred

4

6 cups strawberries, trimmed, from 2 (16 oz.) conts. 1⁄ cup freeze- dried sliced strawberries, 2 chopped, from 2- oz. pkg. 1⁄ cup finely chopped sliced almonds, 4 toasted

Heat oven to 350°F. Coat 2 (9") round cake pans with baking spray with flour. On low speed, beat cake mix, 1 cup water, egg whites and oil 30 sec.; on medium, beat 2 min. Stir in almond extract. Divide between pans. Bake until pick inserted into centers comes out clean, 20–22 min. Cool 20 min. Transfer from pans to rack; cool.

On medium speed, beat butter until fluffy. On low speed, gradually beat in sugar, then vanilla. On medium-high speed, beat until fluffy, 2–3 min. Transfer

1⁄ cup frosting to pastry bag fitted with 2 plain tip. Place 1 cake layer in bottom of 8" springform pan. Pipe frosting along edge.

Spread center of cake with jam. Reserve 1 cup strawberries. Arrange remaining, stem sides down, over jam, covering jam completely. Spread 2 cups frosting over berries. Top with remaining cake layer. Cover; chill at least 1 hr. Remove side of pan; transfer cake to serving plate. Spread top and side with remaining frosting. Reserve 1 tsp. dried strawberries. Mix almonds and remaining dried strawberries; press along bottom. Slice reserved 1 cup berries. Garnish with sliced berries and remaining dried berries.

Servings: 16. Active time: 1 hr. Total time: 3 hrs., 40 min. Calories: 543 Protein: 3g Fat: 33g (17g sat.) Chol.: 69mg Carbs.: 63g Sodium: 405mg Fiber: 1g Sugar: 50g