Strawberries 'n Cream Cake

 

1

box Betty Crocker® SuperMoist® white cake mix

1 1/4

cups half-and-half

1

tablespoon vegetable oil

4

eggs

1/2

cup strawberry syrup

1

container (8 oz) frozen whipped topping, thawed

3

cups fresh whole strawberries, sliced

1/4

cup strawberry jam

2

tablespoons sugar

Lime peel twists

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• 2 In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
• 4 Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.