Six-Layer Strawberry Cake
Recipe from Family Circle

This towering layer cake recipe, filled with a pink-tinted strawberry filling and frosted with a white cream cheese frosting, makes a dessert worthy of your mom on Mother's Day.



by 2  people


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Servings: 20
Prep Time: 55 mins
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Ingredients
    Cake:
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      3 1/2  cups 
      cake flour (not self-rising)
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      1 1/2  teaspoons 
      baking soda
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      1/2  teaspoon 
      salt
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      1   cup 
      solid vegetable shortening
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      2   cups 
      granulated sugar
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      2   teaspoons 
      vanilla extract
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      2   tablespoons 
      strawberry liqueur
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      1   cup 
      buttermilk
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      Red food coloring
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      2/3  cup 
      diced strawberries
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      6   
      egg whites
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      1   teaspoon 
      cream of tartar
    Frosting:
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      1   cup 
      (2 sticks) butter, at room temperature
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      2   packages 
      (8 ounces each) cream cheese, at room temperature
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      2   teaspoons 
      vanilla extract
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      1   teaspoon 
      lemon extract
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      4  1  pound boxes 
      confectioners sugar
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      1/4  cup 
      milk
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      Red food coloring
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      1/3  cup 
      diced strawberries
    Decoration:
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      2   cups 
      unsweetened shaved coconut OR: unsweetened flake coconut
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      6   
      medium strawberries

    Directions
    Cake:

    1.
    Heat oven to 350 degrees F. Coat 3 straight-sided 8 x 2-inch round cake pans with cooking spray. Line bottoms with waxed paper; coat paper with nonstick cooking spray.
    2.
    Sift together flour, baking soda and salt into large bowl.
    3.
    Beat shortening in large bowl on medium speed, gradually adding 1-1/2 cups sugar; beat 2 minutes or until smooth. Add vanilla and liqueur; beat 1 minute.
    4.
    On low speed, beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour; then beat on medium-high speed 2 minutes. Tint with 10 drops food coloring. Fold in diced strawberries.
    5.
    Place egg whites (be sure there are no specks of yolk in the whites) in separate large, clean bowl. With clean, dry beaters, beat egg whites until foamy. Add cream of tartar; beat on high speed, gradually adding remaining 1/2 cup sugar. Continue to beat until stiff glossy peaks form.
    6.
    Stir one-quarter beaten whites into cake batter to lighten; gently fold in remaining whites. Divide batter among 3 prepared pans.
    7.
    Bake in 350 degree F oven 28 to 30 minutes, until cakes spring back when lightly touched. Cool in pans on racks 15 minutes. Turn cakes out onto racks; remove paper; let cool.
    Frosting:

    1.
    Beat 1/2 cup butter and 1 package cream cheese in large bowl until smooth, 1 to 2 minutes. Add half of the extracts, 2 boxes sugar and 2 tablespoons milk. Beat on low until blended; scrape down sides of bowl. Beat on high until smooth and spreading consistency, 1 to 2 minutes. Tint with 8 drops coloring. Stir in diced strawberries.
    2.
    Use remaining frosting ingredients to make second batch, omitting coloring so frosting is white.
    3.
    Trim 2 cakes even; leave third layer with crown. Insert picks around side of one layer, halfway up side. Using picks as guide, slice in half. Repeat with other 2 layers (6 layers). Discard picks. Makes 20 servings.
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