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Strawberry Wedding Cake Recipe

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This recipe for Strawberry Wedding Cake is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 boxes Duncan Hines white cake mix
6 eggs
Vegetable oil
Milk
Strawberries

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
Directions:
Directions:
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.

Icing:
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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