Strawberry shortcake is a classic summer dessert, and this recipe for Double White Chip Strawberry Shortcake is fit to feed a crowd. The addition of HERSHEY'S Premier White Creme Chips plays well with tangy strawberries and moist pound cake.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray six (9-inch) round baking pans with vegetable cooking spray. Line bottoms with wax paper; spray paper with vegetable cooking spray.
Place HERSHEY'S Premier White Creme Chips in food processor. Cover; coarsely chop using pulsing motion. Toss HERSHEY'S Premier White Creme Chips with flour to coat in large bowl. Set aside.
Mix dry cake mix, cornmeal, milk and eggs in 20 qt. bowl of mixer fitted with paddle attachment. Mix on medium speed 2 minutes. Add chopped HERSHEY'S Premier White Creme Chips, orange peel and orange juice; continue mixing on low speed 1 minute or until well blended. Evenly divide batter into each prepared pan.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; carefully peel off wax paper. Cool completely.
Gently fold strawberries into whipped topping. To assemble each cake, place one layer on serving plate. Spread with approximately 12 oz. strawberry mixture. Place second layer on top; spread with 12 oz. strawberry mixture. Set aside. Repeat with remaining cake layers and strawberry mixture. Refrigerate 2 to 3 hours or until chilled.
Shortly before serving, garnish top of cake with additional fresh strawberries, if desired. Cover; refrigerate leftover cake. Makes 10 to 12 servings per cake.
Step 4: If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.