Strawberry Shortcake

I first had this when my old co-worker Yvonne made it.I instantly fell in love! It combines my favorite things..... cake and strawberries! I am not a huge fan of the original shortcake idea using angel food cake, I don't know why but I just don't love it. After having this I'm not sure I can ever have angel food cake style strawberry shortcake. This is a very refreshing dessert! great for a BBQ or summer night!
I did "doctor up" my cake a little, where the original recipe called for making the cake just like the box. Personally I like adding stuff to cake mixes and think it makes a world of a difference and isn't at all harder. So do what works for you :)

Recipe adapted from Triedandtasty.com

For the cake: (recipe for cake found from the Sisterscafe.com)
1 box  white cake mix
1 small box instant vanilla pudding
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil

Cream cheese layer:

1 lrg cool whip
1 pkg. (8 oz) cream cheese, softened
1 1/2 c. powdered sugar (divided)

Strawberry Danish layer:

1 pkg. strawberry danish dessert
2 pkg. (10 oz.) frozen strawberries *I just used a carton of fresh strawberries that I sliced and sprinkled with sugar and let sit in the fridge to create a little juice.



Place all cake ingredients in a large mixing bowl and beat with electric mixer for 1 minute. Stir down sides and continue to mix on medium speed for 2-3 minutes. Poor batter into jelly roll pan. Bake at 350 for 20-25 minutes (I honestly can't remember how long it was, I started with 20 min and then checked it after that and then added a few minutes until a knife inserted in the middle came out clean). Let cool completely before adding remaining toppings.
Bring cream cheese to room temperature. Then mix cool whip with 1/2 c. powdered sugar. Mix cream cheese with 1 c. powdered sugar. Cream separately and then cream together. Spread cream cheese mixture on cake. (I didn't use all that this made, but it made a FABULOUS fruit dip so it doesn't go to waste!). Then make danish dessert as directed on box with 1 1/2 c. cold water instead of 1 3/4 c. Cool slightly and add fruit. Pour over cake and chill. Makes 1 cookie sheet.