Mom's Easy Strawberry Cake

Mom's Easy Strawberry Cake 1 - package yellow or butter recipe cake mix prepared according to package directions + eggs, oil and water called for on box 2 - lbs fresh strawberries, hulled & cut in half strawberry glaze (you will need a double recipe) - recipe below 1 - 8 oz container cool whip or use fresh whipping cream (for garnish) Strawberry Glaze: 1 - cup granulated sugar 1/4 - cup cornstarch 1/4 - cup strawberry gelatin powder (Jell-O) 1 1/2 - cups water 1 - tablespoon lemon juice 1/2 -teaspoon strawberry extract, optional Preheat the oven to 350 degrees. Mix the cake mix according to package directions adding the eggs, oil and water. Spray 10 inch two tiara pans with baking spray and then lightly flour the pans. Bake the cakes about 20 minutes or until they are lightly golden brown and a toothpick inserted comes out clean. Let the cakes cool in the pans for about 5 -10 minutes before removing. Then cool the cakes completely on a baking rack. While the cakes are cooling prepare the strawberry filling. Combine the sugar, cornstarch, gelatin powder, 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. 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 so don’t over fill the cake shells or it will run all over the sides. Peach Version: Use fresh sliced peaches or 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. Also if you are unable to locate strawberry extract you can just leave it out of the recipe. Recipe yields: 2 cakes