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STRAWBERRY CHANTILLY TORTE 
1 pkg. (15.4 oz.) creamy white frosting mix
1 1/2 c. whipping cream
1 pkg. (18.5 oz.) white cake mix
1 pt. fresh strawberries

Refrigerate frosting mix and whipping cream in small mixer bowl at least 1 hour. Bake cake mix in 2 round layer pans as directed on package. Cool. Slice strawberries lengthwise; reserve 1/2 cup for garnish. Split cake to make 4 layers. Beat frosting mixture until soft peaks form. Fill layers with 2/3 cup frosting mixture and about 1/2 cup strawberries. Frost top of cake with remaining frosting mixture; garnish with reserved berries. Refrigerate.
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