Instructions: Bake the cake batter according to the package directions for two 9-inch round layers, let cool then remove from the pans.

In a large bowl, beat the heavy cream and sugar until stiff peaks form. Add the vanilla, mix well. Reserve six strawberries for garnish, hull and slice the remaining strawberries.

In a medium bowl, combine 2 cups whipped cream and the sliced strawberries, mix well.

Invert one cake layer onto a serving plate. Spread the strawberry mixture over it. Place the second cake layer over the first, then frost the top and sides of the cake with the remaining whipped cream. Sprinkle the chopped chocolate evenly over the top and garnish with the reserved strawberries.

Chill for 2 hours then serve or cover loosely and keep chilled until ready to serve.

This recipe yields 12 servings.

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