Rating: 4 stars
41 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 5

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!

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

chill:
1 hr 30 mins
cool:
15 mins
bake:
20 mins
total:
3 hrs 5 mins
prep:
1 hr
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.*

*

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.

Nutrition Facts

768 calories; fat 28g; cholesterol 51mg; saturated fat 13g; carbohydrates 127g; insoluble fiber 1g; protein 5g; sodium 253mg.
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