 | | Directions | CAKE:
- Prepare and bake the cake according to the instructions on the package for a three layer 8-inch round cake.
- Allow cakes to cool completely.
- Level tops of cakes if they are domed or rounded.
FILLING:
- In a small saucepan, combine the chopped strawberries, sugar, and water.
- Heat the mixture over medium low heat, whisking ingredients together until the juices from the strawberries begin to form. This will take a couple of minutes.
- Gradually whisk in the corn starch to avoid lumps from forming.
- Continue to cook until mixture thickens to a jam-like consistency.
- Remove from the heat and add the sliced strawberries. Stir them into the cooked filling and set aside to cool to room temperature.
FROSTING:
- Cream the shortening and butter together on low speed just until well blended.
- Combine the powdered sugar, the meringue powder, and salt together in a separate bowl. Set aside.
- Add the vanilla and milk to the shortening and butter; mix until blended.
- Start adding the sugar mixture approximately 1 cup at a time and mix just until incorporated after each addition. Do not over mix.
- Reserve the Karo syrup for adding to thin the consistency if necessary.
ASSEMBLING THE CAKE:
- Place the first layer of cake on your cake plate bottom side down.
- Create a dam of frosting on top of the layer around the outer edges of the cake. If you don't have a pastry bag, just put some frosting in a sealable bag, clip the corner, and squeeze out the frosting to form the dam.
- Add the cooled strawberry filling inside the dam of frosting and spread out evenly.
- Place the next layer, bottom side down, on top of the filling and continue to dam and fill the layer in the same manner as above.
- Be sure to level each layer as you add it.
- Place the top layer, bottom side up, on top of the second layer.
- Apply the remaining frosting evenly to the sides and top of the cake. Finish with a desired frosting design.
- Garnish the top with fresh strawberries.
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Prep Time: 1.5 hours
Cook Time: 30 minutes
Container: three 8-inch cake pans
Servings: 14
|  | | Ingredients | | - | | CAKE: |
| - | | 1 package white cake mix |
| - | | FILLING: |
| - | | 1/2 cup chopped strawberries |
| - | | 2 cups sliced strawberries |
| - | | 1/3 cup sugar |
| - | | 1/2 cup water |
| - | | 3 teaspoons corn starch |
| - | | FROSTING: |
| - | | 3/4 cup shortening |
| - | | 1/4 cup butter - softened |
| - | | 3 1/2 cups powdered sugar |
| - | | 1 tablespoon meringue powder |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon vanilla |
| - | | 2 tablespoons milk |
| - | | 1 teaspoon light Karo syrup |
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