• 1 cup whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla
• Chocolate Coating
• 2 (12 ounces) of good quality white chocolate (not chocolate chips) or pink candy melts
• paste food coloring (if using white chocolate
• 1 to 2 tablespoons Wilton Candy Melt EZ Thin or grated paraffin

Cake

• Preheat oven to 350 degrees F. Lightly grease 9 by 13 cake pan and line bottom with parchment paper.
• In a large bowl, combine cake mix and
gelatin. Add pureed strawberries, eggs,
oil, and water. Beat on medium speed with
an electric mixer until smooth. Pour into
pan.
• Bake for 30 to 40 minutes
or until a wooden pick inserted in the center of the cake comes out clean.
• Let cake cool in pans for 10 minutes. Remove from pan and remove parchment paper. Cool on wire rack. Refrigerate 2 to 4 hours.

Cream Filling

• Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
• Dissolve gelatin by microwaving for 1 minute. Remove from microwave and stir. Repeat this process 2 times or until gelatin is melted.
• Let gelatin stand at room temperature for 5 minutes. Gelatin should be liquid but not hot when added to cream.
• Beat cream, powdered sugar and vanill

Chocolate Coating

• Melt white chocolate or candy melts over a double boiler. Do not allow any water drops or steam to get into the chocolate. Stir occasionally. Heat until melted and smooth.
• If the chocolate is too thick, stir in few flakes of EZ Thin or grated paraffin at a time until desired consistency.
• If using white chocolate, color the chocolate with paste food coloring by dipping a toothpick into food coloring and transferring a small amount at a time into chocolate. Stir coloring into chocolate. If the col