Easy Strawberry Shortcake

Yellow cake mix--Bake according to directions on package in a 13 X 9 baking dish.

Topping:  

2-3 pints of fresh strawberries sliced

1 1/4 c. sugar

1/2 c. Evaporated milk

4 T. butter

1 t. Vanilla

While your cake is baking in the oven, cut & slice your strawberries & set aside.  When your cake is almost done baking combine your sugar, evaporated milk & butter in a sauce pan and heat to a boil.  Stirring & mixing together continually, add your vanilla right when the sauce start to come to a boil.  Allow your mixture to boil for 3 minutes.   Once your cake is out of the oven for about 5 minutes, place your sliced strawberries on top of the hot cake.  Then allow your heated sauce to cool slightly, about 5-7 minutes & pour your very warm/hot topping mixture over the strawberries that are on top of the cake.

(Basically everything happens quickly once you get your cake out of the oven.  You want a very warm sauce mixture on top of a very warm cake to allow the heat to soak in all that sauce goodness along with the juice of the strawberries.)

Cover & place in the refrigerator to cool overnight or you can serve if the cake has been in the fridge for several hours.  Top with whipped cream, if desired.