Layered Strawberry Sheet Cake

1 box Pillsbury Strawberry Cake Mix (Moist Supreme)
3 eggs
1 cup water
1/3 cup oil
2 teaspoons all-purpose flour

Make cake following the instructions but adding 2 teaspoons all-purpose flour.

Grease and flour a sheet cake pan. Bake the cake at 350 F for 10 minutes or until a skewer inserted in the center of the cake comes out clean.

Pudding Layer:

1 big box instant vanilla (or coconut) pudding
3 cups cold milk

Prepare according to package directions and keep in the refrigerator.

Whipped Cream Layer:
2 small cartons whipping cream
3 tablespoons powdered sugar
1 teaspoons light corn syrup (if the weather is too hot).

Beat the cold cream using very cold whisks until thick. Add the sugar and corn syrup and beat a little more until stiff peaks form. Keep in the refrigerator.

Garnish:

Washed and quartered strawberries
boysenberry syrup (for pancakes) or whatever berry syrup you like.

Layer the pudding on top of the cake. Then, layer the whipped cream and finally garnish with the strawberries and drizzle some syrup on top.

Keep the cake in the refrigerator.