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This recipe for SIX-LAYER STRAWBERRY CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Burgess
Added: Tuesday, August 11, 2009


3 1/2 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup solid Crisco shortening
2 cups sugar
2 teaspoons vanilla
2 tablespoons strawberry liqueur
1 cup buttermilk
Red food coloring
2/3 cup diced strawberries
6 egg whites
1 teaspoon cream of tartar

1 cup butter at room temperature
2 (8-oz.) pkgs. cream cheese, at room temperature
2 teaspoons vanilla
1 teaspoon lemon extract
4 boxes (1 pound each) powdered sugar
1/4 cup milk
red food coloring
1/3 cup diced strawberries

2 cups un-sweetened flaked coconut
6 medium strawberries
white chocolate curls

Heat oven to 350, coat three 8-inch round cake pans with cooking spray. Line bottoms with waxed paper; coat paper with nonstick cooking spray.
Sift together flour, baking soda and salt into large bowl.
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 one minute.
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 of food coloring. Fold in diced strawberries.
In a separate large bowl beat egg whites until foamy. Add cream of tartar; beat on high speed gradually adding remaining 1/2 cup sugar. Beat until stiff peaks form.
Stir one-quarter beaten whites into cake batter; fold in remaining whites. Divide batter among pans.
Bake in 350 oven for 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.

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 red food coloring. Stir in diced strawberries.
Use remaining frosting ingredients to make second batch omitting red food coloring so frosting is white.
Trim 2 cake layers 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 (six layers); discard picks.
Place one layer on cake plate, spread 1 cup pink frosting. repeat with 3 more layers and pink frosting. Top with untrimmed layer, do not frost. Insert a couple of wooden skewers vertically into cake so layers do not slide. Refrigerate 30 minutes.
Frost sides of cake with 3 cups white frosting. Before frosting sets, gently press coconut onto sides; remove skewers.
Swirl about 1 1/2 cups white frosting on top of cake. Arrange strawberries and white chocolate curls on top. Refrigerate to set at least one hour. Cut while still chilled.

Personal Notes:
Personal Notes:
I doubled this recipe for Easter and had a 12-layer cake! This makes a very pretty presentation.




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