1 pkg. strawberry cake mix
2/3 cup strawberry jam, divided
2 1/2 cups fresh blueberries, rinsed, drained and divided
1 8 oz container Cool Whip whipped topping, divided
Fresh strawberry slices, for garnish |  | | Preheat over to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake according to package directions. Place one cake layer on serving plate. Spread with 1/3 cup of strawberry jam. Arrange 1 cup of blueberries on jam. Spread 1/2 the whipped topping to within 1/2 inch of cake edge. Place second cake layer on top. Repeat with remaining 1/3 cup strawberry jam, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Refrigerate until ready to serve. Tip: For best results, cut cake with serrated knife; clean knife after each slice.
|
|
