With cool, creamy whipped topping and sweet fresh strawberries, this moist strawberry cake is a summertime treat.
Oxmoor House JANUARY 2004
Preheat oven to 350°.
Drain thawed strawberries well; discard juice. Pulse in a food processor until pureed; set aside.
Combine cake mix and next 4 ingredients in a large bowl; beat with a mixer at low speed 30 seconds. Add pureed strawberries; beat at medium speed 2 minutes. Stir in vanilla and almond extracts; pour into a 13 x 9-inch baking pan coated with cooking spray.
Bake at 350° for 28 minutes, or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack.
Spread whipped topping over top of cake. Arrange sliced strawberries on whipped topping, overlapping slightly. Sprinkle almonds over cake.
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