Since I don’t have much to add to this month’s book brew I figured I would instead add a couple of my recipes I like to make. This first dessert is one of my own. I came up with this when I was looking to make a birthday cake for my daughter. I was tired of making the same old same old so I decided on a whim to make a new cake up. And this was what I ended up with.

Ingredients:

1 Yellow Cake Mix (any brand)

2 8″ round or square cake pans

2 small packages instant vanilla pudding mix (any brand)

1 8 ounce tub whipped topping (any brand)

2 pounds strawberries (sliced) (divided into these increments 1/2 pound, 1/2 pound, 1 pound)

Cake:

1 Yellow Cake Mix (any brand)

2 8″ round or square cake pans

Bake as directed, preferably the night before. Once cooled, flip onto plates so the tops become the bottoms and cover with plastic wrap.

Filler:

1 small package Instant French Vanilla Pudding (any brand)

**Make as directed for pudding and put in fridge to chill.

Frosting:

1 small package Instant French Vanilla Pudding (any brand)

1 Cup Milk

1 8 ounce tub whipped topping (any brand)

1/2 pound fresh strawberries (sliced)

**Mix milk, pudding, and whipped topping until smooth. Add strawberries and blend. Set in fridge overnight.

Completing:

Uncover two cakes. In between the two cakes add a thin layer of pudding. Top with about 1/2 pound sliced strawberries, or until cake is covered in 1 layer of fruit. Set second cake atop the strawberries. Frost the whole cake, paying special attention to covering sides. Once cake is completely frosted, use 1 pound sliced strawberries (may need less) to cover cake. Enjoy!

**As an added note…I found using frozen strawberries did not have the same effect. It watered down the frosting too much and it would not set.

***For a less complicated but just as tasty cake, make the standard 9 by 13 cake. Omit the pudding needed for the layer. Frost cake and add strawberries on top.