Directions

1. Preheat oven to 350 degrees. Place a mixing bowl and whisk in the freezer.
2. Make cake batter to package directions replacing the water with pineapple juice and milk, using 2 eggs only and replacing the oil with butter. Pour batter into 2 greased 8-inch square cake pans. Bake according to manufacturer instructions. When done baking, set aside to cool.
3. Meanwhile combine the strawberries, cane sugar, lemon juice, and lime juice in a food processor and blend until smooth. Poor into a saucepan adding the pineapples, butter, vanilla, and salt. Bring to boil, then simmer until thickened and reduced to about half. When done set aside to cool and then refrigerate until cold.
4. Once the filling is cold, strain off most (but not all) of the sauce to separate the pineapple from the liquid. Set the pineapples back in the fridge and then make your whipped cream.
5. Remove the cold bowl and whisk from the freezer. Add the heavy cream, strawberry sauce, powdered sugar, vanilla extract, and whip until stiff peaks form (do not over whip).
6. To assemble the cake, remove one layer of cake, top it evenly with the pineapple filling, place the other layer of cake on top, and then cover the whole thing with the whipped cream. Place the cake back in the fridge for at least 30 mins. When ready to serve; cut into cute squares, and enjoy!