Berry delicious!

The season's bounty shines in these strawberry sensations that are a snap to whip up

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Strawberries 'n' Cream Cake

Orange liqueur gives the berries a zingy pop—for a non-alcoholic version, simply sub in juice

1 (15.25 oz.) pkg. yellow cake mix

3 eggs

½ cup oil

½ cup orange juice

1 tsp. grated orange zest

1 (16 oz.) cont. strawberries

5 Tbs. sugar

2 Tbs. Grand Marnier

1½ cups heavy cream

1½ tsp. vanilla extract

• Heat oven to 350°F. Coat 2 (9") round cake pans with baking spray with flour.

On low speed, beat cake mix, eggs, oil, orange juice, ½ cup water and zest until combined, 30 sec.; on medium, beat until light and fluffy, 2 min. Divide between pans. Bake until toothpick inserted in centers comes out clean, 20–23 min. Cool in pans 10 min. Transfer from pans to rack; let cool completely.

• Halve 2 strawberries; reserve. Trim and slice remaining strawberries. In medium bowl, toss sliced strawberries with 2 Tbs. sugar and Grand Marnier. Let stand, stirring occasionally, until slightly softened and juicy, about 15 min.

• On medium-high, beat heavy cream, remaining 3 Tbs. sugar and vanilla extract until stiff, about 2 min.

• Place one cake layer on serving plate. Top with half of sliced berry mixture then half of whipped cream. Top with remaining cake layer, berry mixture and whipped cream. Garnish with reserved halved strawberries.

Servings: 16. Active time: 45 min.

Total time: 2 hrs., 30 min.

Calories: 300 Protein: 3g Fat: 19g (8g sat.) Chol.: 60mg Carbs.: 30g Sodium: 240mg Fiber: 19g Sugar: 8g

Strawberry Cheesecake Pudding Cups

Lightly sweetened Greek yogurt combines with whipped cream to create the decadent cheesecake-like base in these layered desserts