-Add 1 cup of water to large bowl, then add 6 cups of white cake mix. Mix for 3 mins on low speed.
-Add 1/2 cup+1/3 cup of water, mix 1 minute on low speed, scrape bowl and mix 2 minutes on medium speed.
-Add 3/4 cup+1/2 tablespoon water and 1/2 cup of oil. Mix 1 minute low speed. Scrape bowl and mix 2 minutes on low speed.
-Stray pan 8x2 with non stick stray
-fill each pan half way with batter
-Bake at 325 degrees for 25-30 minutes or until cooked through the middle.
INSTANT VANILLA CUSTARD
-1lb gourmet custard creme and 2lbs of water
-Mix low speed for 1 minute
-Scrape down bowl
-Mix at medium for 1 minute
WHIP N TOP
-Place liquid whip n top in mixer for 6-10 minutes on medium speed.
-Bake cakes and let them cool. Take 8' cake and cut it right down the middle horizontally. Take 2' and 2.5' cutters and cut out cake using both circle cutters.
-Put vanilla custard & Whip n top in separate pastry bags. Put a tip 824 on the tipless bag that will have the whip n top.
-Place the 2' cake piece and place it in the 12oz cup.
-Add one layer of custard and on top another layer of whole summer strawberry filling. Then place another layer of whip n top. Now put 2.5' cake piece on top of that. this will create layers. Do this twice to fill cup all the way to the top.
-Add whip to the top and place a fresh strawberry on top.