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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Fresh Strawberry Cake Recipe

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This recipe for Fresh Strawberry Cake is from The Liles Family Cookbook, 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 LAYERS:
1 pkg. white cake mix
1 pkg. (small) strawberry gelatin
1/2 cup vegetable oil
3/4 cup water
4 eggs
3 TBSP all purpose flour
3/4 cup sweetened, chopped, fresh strawberries with juice

ICING:
1 (16 oz.) container whipped topping
8 oz. instant pudding
3 cups sweetened, chopped fresh strawberries with juice
Directions:
Directions:
CAKE LAYERS:
Mix all ingredients and blend well. Pout into two 9 in. floured pans. Bake at 350º until cake springs back (30 min.). Freeze until cooled, but not frozen. Slice layers in half = 4 layers.

ICING:
Mix whipped topping and pudding thoroughly. Fold in strawberries. Mix thoroughly. Spread between layers and on cake. Refrigerate.
Personal Notes:
Personal Notes:
NOTE: Cake is better if it is served the next day. This allows time for strawberries to blend into cake and make it moist. The strawberries are better if they are sugared to make juicer.

 

 

 

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