All the sauce you make from this recipe will be used on the cake.
2cupschopped strawberriesequal to about a 1 lb carton
Squeeze of fresh lemon
2containerscool whip or homemade whipped cream1 cup heavy whipping cream and 1/4 cup powdered sugar
Preheat the oven to 350º F.
In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 2-3 minutes.
Spray a 9x13 inch pan with non-stick cooking spray. Pour the batter into the pan and bake for 37-43 minutes or until a toothpick inserted in the center of the cake comes out clean. **NOTE** While the cake is baking, it's a good time to make the strawberry sauce! Allow the cake to cool completely, then use a straw or wooden handle from spoon to poke holes all over the cake.
After you make the strawberry sauce, pour all the sauce evenly over the cake and use a spatula to smooth the sauce over the cake and into the holes. Top the cake with cool whip or homemade whipped cream.
For homemade whipped cream: Place a metal mixing bowl and beaters in the freezer for 15 minutes. Remove the bowl from the freezer. Add the heavy cream and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
Top the cake with fresh strawberries (chopped, whole, etc.). Refrigerate the cake until ready to serve.
Make the strawberry sauce ahead of time or while the cake is baking.