2 x 540 g packet strawberries and cream cake mix
ingredients to prepare cake mix (see packet)
250 g fresh strawberries, hulled and diced
250 g butter, softened
3 ½ cups icing sugar mixture
2 tsp vanilla extract
2 tbsp milk
Teal gel food colouring
- Preheat oven to 160°C (140°C fan forced). Line 2 x 20cm round cake pans with baking paper. Individually prepare cake mixes, adding half the strawberries to each mix. Pour into cake pans. Bake for 50-55 min or until cooked. Cool for 10 min. Cool completely on wire rack. Trim cakes to level.
- Meanwhile, beat butter in a large bowl, using electric beaters, until creamy. Gradually add icing sugar, beating until combined. Add vanilla and milk and beat for 5 min. Add in the colouring.
- Assemble cakes onto a serving platter, sandwiching together with some of the buttercream. Spread the remaining buttercream over the top and sides of the cake. Place the vanilla flavoured frosting, that came in the packet cake mixes, into a piping bag fitted with a 3mm plain nozzle. Decorate with icing shapes of choice. Decorate top with cachous if desired. Cut into wedges to serve.