Strawberry Shortcut Cake

Strawberry Shortcut Cake
Cooking with Paula Deen magazine

Makes 12 servings

1 (18.25 oz) box strawberry cake mix
1 (3 oz) package strawberry flavored gelatin
3 cups sliced fresh strawberries
1/4 cup sugar
2 tablespoons cognac
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
Garnish: fresh strawberries

Preheat oven to 350

Bake cake in a 13x9 inch baking pan according to package directions. Allow cake to cool completely.

Invert cake onto a serving platter.

Mix gelatin according to package directions. Refrigerate until cool, but not hard. Gelatin should be a liquid consistency.

In a medium bowl, combine strawberries, sugar and cognac. Cover, and let stand at room temperature for 20 minutes.

Beat cream, confectioners' sugar, and vanilla at medium-high speed with an electric mixer until stiff peaks form.

Using a straw, poke holes evenly throughout the cake. Slowly pour gelatin into holes and over the top of the cake.

Spread strawberries in a single layer over cake. Spread whipped cream on top of strawberries. Cover and chill for at least 4 hours. Cut into squares to serve. Garnish with fresh strawberries, if desired.