So we started with a Betty Crocker Starlight Yellow Cake adapted slightly since I didn't have shortening.
I used a jelly roll pan for one layer and the corresponding sized cake pan for the second.
Preheat oven to 350.
Grease and flour pans.
(Put all ingredients in, 30 seconds mixing on low, 3 minutes on high.)
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 1 heaping tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups soy milk
- 3/4 cup butter (softened)
- 1 teaspoon pure vanilla
- 3 eggs
We cooked ours 30 minutes.
I had leftover cooked strawberries frozen from a previous dessert and used fresh strawberries and homemade lemon whipped cream to stretch it out
The whipped cream:
(In a cold mixing bowl with a cold blender)
- one pint heavy whipping cream
- one tablespoon powdered sugar
- one teaspoon lemon extract
Mix until it "creams"
Take the layers out of the oven. Cool the pans on wire racks for ten minutes. Invert them and the layers should fall out. When cool, spread strawberries and whipped cream on one layer, top with other layer, ice with more whipped cream. Decorate with strawberries. Store in fridge.