Triple Decker
Strawberry Cake
More soulful
recipies
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 box of White cake mix
1 sm. Box of strawberry jello
4 tbs. of all purpose flour
½ cup sugar
½ cup of frozen strawberries finely chopped and juice
½ cup whole milk
1 cup oil
4 eggs
1 cup of chopped pecans (optional)
1/2 cup coconut flakes (optional)
Icing
1 pkg (8 oz.) cream cheese room temperature
1 stick of butter room temperature
3 ½ cups of confectioners’ sugar sifted
3/4 cup strawberries rinsed, capped, and mashed and drained to
make ½ cup
½ cup pecans (optional)
½ cup coconut (optional)
Set oven at 350 degrees. Place rack in center of oven. Lightly
greese and flour 3 nine in. cake pans. Shake out excess flour.
Put cake mix, strawberry gelatin, flour, oil, sugar, milk, eggs,
strawberries and juice, coconut, and pecans (if used) in large
mixing bowl and blend with electric mixer for 1 minute on low.
Scrape sides of bowl and increase speed to medium for 2
minutes. Divide batter among pans. Bake cakes in oven for 33
to 35 minutes or until cake springs back when lightly pressed
with finger and cake starts to pull away from sides of pan.
Remove pans from oven, place on wire rack to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each
cake onto wire rack. Invert cakes again so they are sitting right
side up. Cool for 30 more minutes.
Icing
Combine cream cheese and butter in a medium bowl with electric
mixer on low speed for 30 seconds. Add sugar and drained
strawberries. Blend on low speed until all is mixed. Raise the
speed to medium and mix another minute or until the frosting
lightens and is well combined. Fold in coconut and pecans (if
used). Put cake on platter and frost bottom layer, put second
layer on and frost, put top layer on and frost top and sides.
Serve the cake at once or chill. To chill put cake in
refrigerator uncovered for 20 minutes or until frosting sets.
Cover cake with wax paper and store in refrigerator up to 1 week
or wrap in aluminum foil and freeze for up to 6 months. Thaw
cake in refrigerator overnite before serving. The cake is to
die for. We make this every Easter. Enjoy. Jackie Guedry
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 box of White cake mix
1 sm. Box of strawberry jello
4 tbs. of all purpose flour
½ cup sugar
½ cup of frozen strawberries finely chopped and juice
½ cup whole milk
1 cup oil
4 eggs
1 cup of chopped pecans (optional)
1/2 cup coconut flakes (optional)
Icing
1 pkg (8 oz.) cream cheese room temperature
1 stick of butter room temperature
3 ½ cups of confectioners’ sugar sifted
3/4 cup strawberries rinsed, capped, and mashed and drained to
make ½ cup
½ cup pecans (optional)
½ cup coconut (optional)
Set oven at 350 degrees. Place rack in center of oven. Lightly
greese and flour 3 nine in. cake pans. Shake out excess flour.
Put cake mix, strawberry gelatin, flour, oil, sugar, milk, eggs,
strawberries and juice, coconut, and pecans (if used) in large
mixing bowl and blend with electric mixer for 1 minute on low.
Scrape sides of bowl and increase speed to medium for 2
minutes. Divide batter among pans. Bake cakes in oven for 33
to 35 minutes or until cake springs back when lightly pressed
with finger and cake starts to pull away from sides of pan.
Remove pans from oven, place on wire rack to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each
cake onto wire rack. Invert cakes again so they are sitting right
side up. Cool for 30 more minutes.
Icing
Combine cream cheese and butter in a medium bowl with electric
mixer on low speed for 30 seconds. Add sugar and drained
strawberries. Blend on low speed until all is mixed. Raise the
speed to medium and mix another minute or until the frosting
lightens and is well combined. Fold in coconut and pecans (if
used). Put cake on platter and frost bottom layer, put second
layer on and frost, put top layer on and frost top and sides.
Serve the cake at once or chill. To chill put cake in
refrigerator uncovered for 20 minutes or until frosting sets.
Cover cake with wax paper and store in refrigerator up to 1 week
or wrap in aluminum foil and freeze for up to 6 months. Thaw
cake in refrigerator overnite before serving. The cake is to
die for. We make this every Easter. Enjoy. Jackie Guedry
'Sometimes in the winds of change we find our true direction.'
~Be Blessed, Sugar
No comments:
Post a Comment