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Strawberry Wedding Cake Recipe

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Strawberry Wedding Cake image
Gary and Lucy Ledbetter, Wake Forest Alumni Dinner, June 2016


This recipe for Strawberry Wedding Cake, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachael Louise Ledbetter
Added: Saturday, February 28, 2009


2 boxes Duncan Hines white cake mix
6 eggs
Vegetable oil

Buttercream Icing:
1 cup shortening
1 cup butter
2 teaspoon vanilla, clear if available
4 cups powdered sugar
4 Tablespoons milk

White Chocolate Strawberries:
2 bags white chocolate chips
Fresh Strawberries

Begin one day ahead. Grease 2 eight inch square cake pans with shortening and dust with flour. Prepare Duncan Hines white cake mix as directed, and fill cake pans 2/3 full. Bake as directed. Cool 20 - 30 minutes. Cover with Saran wrap, and rest over night. While cake is in pan, cut off the tops to make them level. Shake pan until cake is loose. Place cake on a cake plate, and cover first layer with icing. Place sliced strawberries on top of icing. Place second cake layer over the strawberries. Cover with icing. Top with White Chocolate Strawberries.

Beat shortening, butter, and vanilla. Slowly add sugar and milk. Makes 8 cups.

Personal Notes:
Personal Notes:
This is Rachael's traditional birthday. It is an absolutely beautiful and delicious cake.
Lucy Ledbetter




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