"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry "Tall-Cake" Recipe

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This recipe for Strawberry "Tall-Cake", by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vena Weese Holland
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Box White Cake Mix
Ingredients According to Package
Fresh Strawberries - 1 Pint
Sugar [about 1/4 c.]
Fresh Whipping Cream

Directions:
Directions:
Mix and Bake the Cake according to package instructions in 2 - 8" layers. Cool Cake. Wash fresh strawberries, sprinkle with Sugar to sweeten lightly [leave enough whole strawberries to decorate the top layer of Cake], cut strawberries in slices. Whip the Cream in chilled bowl. Cut Cake layers in half to form thinner layers; place first cut layer on serving platter or cake plate. Cover Cake with a layer of Strawberry slices, cover with a spread of Whipped Cream, place another layer of Cake and repeat with Strawberries and Whipped Cream, repeat until the next two layers of Cake have been placed. After top layer of cake has been placed, frost with Whipped Cream and decorate with the reserved whole berries standing up in a circular pattern over the top of the Cake.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 1/2 Hours including baking time
Personal Notes:
Personal Notes:
Jan: This is not a "short-cake" - it is very tall and it is Scotty's favorite and always made for his birthday - we use plenty of candles to humiliate Scotty on how old he is!!

 

 

 

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