Strawberry Shortcake Cake 

1 package white cake mix
2 quarts fresh strawberries

Whipped cream:
3/4 cup chilled whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla

Glaze (optional):
2 c. fresh strawberries
3/4 c. water
2 tbsp. cornstarch
1/2 c. sugar

Prepare cake according instructions on box. Allow to cool.

Slice strawberries, leaving enough whole ones for the topping.

To make whipped cream:
Pour cream in to a chilled glass or metal mixing bowl and beat until soft peaks form. Gradually add powder sugar until all has been blended, and then add vanilla slowly until it has also been blended. Mixture should have stiff peaks.

Use a pastry bag to achieve piping detail, if desired.

To make glaze:
Crush 1 cup strawberries. Add water and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and clear. Cool to room temperature. Save remaining berries to place atop chilled cake.

Pour glaze over each layer. Generously, add fresh strawberries and whipped cream on top of each glazed layer. Frost top and sides of cake with whipped cream and chill for 1/2 hour. Then add whole strawberries to top the cake and cover with remaining glaze.

Chill 2 hours, then serve.