Strawberry Delight Cake

  • 1 18 ½-ounce box Duncan Hines yellow cake mix

  • 1 8-ounce package Philadelphia cream cheese, softened

  • 1 8-ounce container Cool Whip, thawed

  • 1 16-ounce frozen strawberries in syrup, thawed

  1. Prepare cake mix according to package directions.

  2. Allow cake to cool and split layers in half.

  3. Beat cream cheese; add Cool Whip.

  4. Drain half of the syrup from strawberries; add strawberries and ½ syrup to cheese mixture. Beat well.

  5. Frost each layer and top cake with a heavy frosting. Refrigerate. Improves second day.

Submitted by Grace Graugnard of St. James Parish