I first tried this Strawberry Whip Cream Cake at a neighbors potluck dinner about 12 years ago… and my family has been in love with it ever since. Typically I’ll make this cake at the height of strawberry season when I have serious berry overage from the garden. Let’s just say… I’ve never had 1 complaint. 
This cake is super easy to prepare… All you need is (2) 9″ yellow cake rounds, 2 cups of sliced strawberries, 3 cups of whole strawberries, 1 large box of instant vanilla pudding (prepared) and about a quart of fresh whipping cream. Cool Whip will simply not do for this recipe (okay… so I’ll admit it. I am a total whip cream snob).
I don’t know about you, but I always put about a tablespoon of frosting (or in this case pudding) in the center of my cake plate to insure my finished cake won’t slip.
Slice you cake rounds in half… leaving you with a total of 4 layers.
Spread about 1/2- 3/4 cup pudding between each layer.
Add a few slice strawberries.
When you get to the top layer…
Pile on the whipping cream.
Be generous!
When finished place the cake in the refrigerator until you’re ready for dessert.
Yum! So I have a question. I live in an apartment complex so I can’t really “garden”… Is there a way for me to have a mini garden (one plant) and keep it in a pot or something? Also, I just moved from Hawaii to Washington so where should I go for the most accurate information about what I can plant?
Edhume.com is my favorite source for growing all things garden related in the Pacific Northwest
Thank you Mavis for this recipe! I was inspired to make this today after seeing your post and it was delicious. Not to mention I found whipping cream at Albertsons on clearance for $1