Made this for Father’s Day and even though I don’t really like Strawberry Shortcake (not enough chocolate for me), it was pretty good and a little easier than traditional Strawberry Shortcake.

cake

1 box white cake mix

1 (3.9 oz) box instant vanilla pudding mix

1 cup sour cream

1 cup milk

1/4 cup oil

1 teaspoon vanilla

3 eggs whites

whipped cream cheese layer

1 (8 oz) block cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

1 (8 oz) tub Cool Whip, thawed

2 – 3 cups sliced fresh strawberries

1  For the cake, preheat oven to 350.  Spray a large jelly roll pan (15 x 10 x 1″ with cooking spray.

2  Beat together all cake ingredients on low for about two minutes until batter is smooth.  Pour batter into prepared pan and bake for 12 – 15 minutes or until cake springs back when lightly touched in center.  Let cool.

3  For the topping, Beat together cream cheese, powdered sugar and vanilla until smooth.  Fold in Cool Whip and stir until well combined.  Spread over cake.  Place in fridge for 30 minutes or until ready to serve.  Top with berries.

recipe from Six Sisters Stuff