Strawberry Cake :)

Ok, so I am trying to oamc my desserts today, since I am not doing that for meals this month. This is now in the oven, and I will be probably making a few more desserts today before it is all over & done with.


Homemade 6-Layer Strawberry Cake

Recipe By :Cherylann
Serving Size : 20
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
3 1/2 cups cake flour -- NOT self-rising
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup solid vegetable shortening
2 cups sugar
2 teaspoons vanilla extract
2 Tablespoons strawberry liqueur
1 cup buttermilk
red food coloring
2/3 cup strawberries -- diced
6 egg whites
1 teaspoon cream of tartar
Frosting:
2 sticks unsalted butter -- at room temperature
16 ounces cream cheese -- at room temperature
2 teaspoons vanilla extract
1 teaspoon lemon extract
4 pounds confectioners' sugar
1/4 cup milk
red food coloring
1/3 cup strawberries -- diced
Garnish:
2 cups unsweetened coconut flakes
6 medium strawberries


Preheat oven to 350°. Coat 3-8X2" 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 1 minute.

On low speed, beat in flour mixture, gradually (in 3 additions), alternating with buttermilk, beginning and ending with flour; beat on medium-high speed for 2 minutes. Tint with 10 drops food coloring. Fold in 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 1/4 beaten whites into cake bater fold in remaining whites. Divide batter among 3 prepared pans.

Bake for 28-30 minutes, until cakes spring back when lightly touched. Cool in pans on racks 15 minutes. Turn cakes out onto racks; remove paper; let cool.

Frosting: Beat 1/2 cup butter and 8 ounces cream cheese in large bowl until smooth, 1-2 minutes. Add half of the extracts, 2 pounds sugar and 2 Tablespoons milk. Beat on low until blended; scrape down sides of bowl. Beat on high until smooth and spreading consistency, 1-2 minutes. Tint with 8 drops coloring. Stir in diced strawberries.

Use remaining frosting ingredients to make a second batch, omitting food coloring, so frosting is white.

Trim 2 cakes even; leaving third layer with crown. Insert picks around side of one layer, halfway up the side. Using picks as a guide, slice in half. Repeat with other 2 layers (for 6 layers). Discard picks.

Place one layer on cake stand. Spread 1 cup pink frosting over top. Place another layer on top; spread with another 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 about 3 cups of white frosting. Before frosting sets, gently press coconut into sides. remove skewers.

Swirl about 1 1/2 cups white frosting on top of cake. Arrange strawberries on top, halving some. Refrigerate to set, at least 1 hour before serving. Cut while still cold.