Tuesday, March 21, 2017

Summer Strawberry Stack Cake

Light and delicious, and simple... uh, huh!

Mix a Duncan Hines yellow cake mix according to package directions. 
Bake @ 350 in three greased round pans until it pulls away from sides of pans.  
Let cool completely! 

Meanwhile, mix a 16 oz. tub of completely thawed whipped topping with 
1/4 c. powdered sugar. Slice 1 lb. box of strawberries. (I use an egg slicer.)

Spread slightly less than 1/3 of the frosting on first layer and arrange strawberries.
Then repeat for 2nd layer, and 3rd layer, with slightly more frosting on top layer.

(If you wanted to, you could use 1/4 of frosting on each layer and use the rest to 
cover the sides.  I like this look better though, and it's a bit less work.) 

Refrigerate immediately.  The strawberries will start oozing and so this cake 
needs to be eaten within 24 - 48 hrs. for best appearance.

If your layers break, layer it in a bowl and enjoy! It will still taste great :-) 


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