Recipes and Cooking Six-Layer Strawberry Cake 3.9 (42) 3 Reviews To make this Six-Layer Strawberry Cake recipe look like it's topped with fresh-fallen snow, sprinkle with shaved or flaked coconut. While it takes some prep time, this strawberry cake is so worth it since it tastes as good as it looks! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Chill Time: 1 hrs 30 mins Cool Time: 15 mins Bake Time: 20 mins Total Time: 3 hrs 5 mins Servings: 20 Jump to Nutrition Facts Ingredients Nonstick cooking spray 3 ½ cup cake flour 1 ½ teaspoon baking soda ½ teaspoon salt 1 cup shortening 2 cup granulated sugar 2 tablespoon strawberry liqueur 2 teaspoon vanilla Red food coloring 1 cup buttermilk 1 cup finely chopped fresh strawberries 6 egg whites 1 teaspoon cream of tartar 2 8 ounce packages cream cheese, softened 1 cup butter, softened ¼ cup milk 2 teaspoon vanilla 1 teaspoon lemon extract 4 pound powdered sugar Fresh strawberries 1 ½ cup shaved or flaked coconut (optional) White chocolate curls (optional) Directions Preheat oven to 350°F. Coat three 8x2-inch round cake pans with cooking spray. Line bottoms with waxed paper; coat waxed paper with cooking spray. Set pans aside. In a large bowl stir together flour, baking soda, and salt; set aside. In an extra-large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add 1-1/2 cups of the granulated sugar, beating about 2 minutes or until well combined. Beat in liqueur, 2 teaspoons vanilla, and 10 drops food coloring. Alternately add flour mixture and buttermilk to sugar mixture, beating on low speed after each addition just until combined. Fold in 2/3 cup of the chopped strawberries. Thoroughly wash beaters. In a large bowl combine egg whites and cream of tartar. Beat on medium speed until soft peaks form (tips curl). Gradually add remaining 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold about one-fourth of the beaten egg whites into cake batter to lighten. Fold in remaining beaten egg whites. Pour batter into prepared pans, spreading evenly. Bake for 20 to 25 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 15 minutes. Remove from pans; remove waxed paper. Cool completely on racks. For white frosting, in an extra-large bowl combine 1 package of the cream cheese and 1/2 cup of the butter. Beat on medium speed until smooth. Beat in 2 tablespoons of the milk, 1 teaspoon vanilla, and 1/2 teaspoon of the lemon extract. Gradually add 2 pounds of the powdered sugar, beating well. For pink frosting, in another extra-large bowl repeat Step 5 using remaining cream cheese, butter, milk, vanilla, lemon extract, and powdered sugar, except add 8 drops food coloring with the milk. Fold in remaining 1/3 cup chopped strawberries. To assemble, use a long serrated knife to cut cake layers in half horizontally. Place one cake layer, cut side up, on a serving plate. Spread with 1 cup of the pink frosting. Place another cake layer, cut side down, on top of frosting. Spread with another 1 cup of the pink frosting. Repeat with three more cake layers and the remaining pink frosting. Top with the final cake layer, cut side down. Insert three or four long wooden skewers vertically into cake so layers do not slide. Loosely wrap with plastic wrap and chill for 30 minutes. Frost side of cake with about 3 cups of the white frosting. If desired, lightly press coconut into frosting. Remove skewers. Frost top of cake with the remaining white frosting. Garnish with additional strawberries and chocolate curls, if desired. Chill for 1 hour before serving. While still cold, cut cake.* Kritsada Panichgul * To make cutting the cake easier, cut cake into 10 wedges, then cut each wedge in half to make two 3-layer pieces. Or, place a small saucepan lid in center of the top of the cake. Using a long knife, cut around lid; remove lid. Cut outer circle of cake into 10 wedges, then cut inner circle into 10 wedges. Rate it Print Nutrition Facts (per serving) 768 Calories 28g Fat 127g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 768 % Daily Value * Total Fat 28g 36% Saturated Fat 13g 65% Cholesterol 51mg 17% Sodium 253mg 11% Total Carbohydrate 127g 46% Protein 5g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.