This simple and easy to make decadent chocolate cake is filled with layers of sweet fresh strawberries and creamy Cool Whip that together makes this dessert oh so delicious. No one will ever know it’s gluten free!
Prep: 5 min
Ingredients:
- 1 box King Arthur Gluten Free Chocolate Cake Mix
- 2 lbs. fresh whole strawberries
- 1 – 16oz. container of Cool Whip thawed
- 2 – 9” round pans
- canola spray
Bake: 20 min
Directions:
- Preheat oven, prepare, cook and cool cake according to directions.
- After the cakes are done cooling, transfer them onto two plates.
- Cover both cakes with plastic wrap and refrigerate, until chilled (I like to refrigerate the cakes for at least 1 hour if not more) by doing this step helps lock in the moisture so the cakes are really moist.
- After the cakes are chilled, take them out of the refrigerator and remove the plastic wrap.
- Set one small whole strawberry aside. Cut the tops off the remaining strawberries and discard. Slice the strawberries thinly.
- Cover the top of one of the cakes with a generous portion of Cool Whip.
- Then, scatter half of the strawberries on top of the Cool Whip, slightly overlapping the strawberries.
- Take the second cake and place it on top of the first cake, gently pressing down slightly.
- Use the rest of the Cool Whip to cover the top and the sides all around.
- Use the remainder of the strawberries and again scatter them around the top of the cake, slightly overlapping.
- Place the whole strawberry in the middle.