1 bag San Antonio River Mill® Brand Sweet Cream Cake Mix

6 oz (1 1/2 sticks) butter

4 large eggs

1 1/4 cup milk

2 qt heavy whipping cream

4 tsp vanilla extract

1 cup powdered sugar

4 tsp cream of tartar

18 oz (2 jars) San Antonio River Mill® Brand Strawberry Preserves,pureed

7 pt fresh strawberries, thinly sliced

1 Preheat oven to 300˚F. Oil and flour a 9x13 inch pan.

2 Prepare Sweet Cream Cake according to package directions. Pour batter into prepared pan. Bake until a toothpick comes out clean.

3 Cool, then cut cake into 1/2" cubes.

4 Prepare whipped topping: In a medium mixing bowl combine heavy whipping cream, vanilla, powdered sugar and cream of tartar. Whip on high speed until stiff and fluffy.

5 In a parfait glass, assemble the dessert: Pour 1-2 tbsp strawberry topping on bottom of glass. Layer 5-6 strawberry slices. Add 2-3 tbsp whipped topping. Layer 4-5 cubes of cake.

TIP: This can layered in a large bowl rather than parfait glasses.

6 Repeat steps twice, ending with whipped topping as top layer. Garnish with a strawberry half and chill until ready to serve.