Double Strawberry Shortcake

1 (18.25 oz) package strawberry cake mix

3 eggs

1/2 cup sour cream

1/4 cup strawberry preserves

2 cups heavy cream

1/3 cup confectioners' sugar

1 tsp vanilla

1 lb strawberries, trimmed, cut into 1/4 cup thick slices

Preheat oven to 350 degrees. coat 2 (9 inch) round cake pans with nonstick spray. At low speed, beat mix, eggs, 3/4 cup water, sour cream, oil and preserves until blended. At medium high speed, beat 2 minutes. Divide batter between pans.

Bake 25 minutes or until toothpick inserted into centers comjes out clean. Cool 5 minutes. Remove from pans; cool on racks.

At medium high speed, beat cream, sugar and vanilla until soft peaks form. Place one cake layer on plate; spread with 2 cups whipped cream; top with remaining cake layer.

Top with 1 cup sliced strawberries.

Top with remaining whipped cream.

Arrange remaining strawberries on top.