Moms Easy Strawberry Cake

Preheat the oven to 350 degrees. Mix the cake mix according to package directions (you’ll typically need water, eggs, and oil, as directed in mix package). Spray two tiara pans with baking spray and then lightly flour the pans. Bake the cakes about 20-25 minutes or until they are golden brown and a toothpick inserted comes out clean.

While your cakes are cooling, prepare the strawberry filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature.

When the cakes are done, remove from the oven and let sit in the pans for about 5 minutees. Remove and cool completely. Arrange the strawberries in the cooled cake shells and then pour the cooled strawberry glaze all over the strawberries, making sure to cover all the berries. You may have some of the glaze left over; don’t overfill the cake shells.

Serve with whipped cream.

Peach Version:
Peach Cake and Glaze: Use canned peaches, drained (I prefer Dole). Follow the glaze recipe above but substitute peach jello in place of strawberry jello. Omit the strawberry extract and use a peach flavoring or extract. (Peach extract can be hard to find.)