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Strawberry Classic Southern Triple-Decker Cake Recipe

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This recipe for Strawberry Classic Southern Triple-Decker Cake is from Ruby's Cookbook Project, 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:
1 (18.25-ounce) Package white cake mix
1 (3-ounce) Package strawberry gelatin
4 Large eggs
1/2 Cup sugar
1/2 Cup finely chopped fresh strawberries
1/2 Cup milk
1/2 Vegetable oil
1/3 Cup all-purpose flour

Strawberry Buttercream Frosting:
1 cup butter, softened
32 oz pkg powdered sugar, sifted
1 cup finely chopped fresh strawberries
Directions:
Directions:
Preheat oven to 350°. Beat cake mix, gelatin, eggs, sugar, chopped fresh strawberries, milk, oil and flour at low speed (electric mixer) for 1 minute. Scrape down sides and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The strawberries should be well blended.)
Pour batter into 3 greased and floured 9” round cake pans.
Bake at 350° for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)

Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.

Strawberry Buttercream Frosting
Beat butter at medium speed with electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. Add more sugar if frosting is too thin or add strawberries if too thick.

Garnish with whole and halved strawberries.

 

 

 

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