Strawberry Stack Cake

Category: Desserts

Ingredients

4 cup sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butter or reg. margarine, softened
1 cup granulated sugar
1 tsp. vanilla extract
2 eggs
1/4 cup milk
Filling: Fresh strawberries

Directions

Sift flour before measuring. Sift flour with baking powder and salt. In a large bowl with electric mixer at high speed, beat butter with granulated sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, add flour mixture alternately with milk, beginning and ending with flour mixture. Refrigerate dough until chilled and easy to handle, about 20 minutes. Preheat oven to 350 degrees. Divide dough into 7 equal pieces. For each layer: Invert an 8 inch round layer cake pan. With lightly floured hands, flatten a piece of dough with hands; place on pan; pat to fit. Then, with lightly floured rolling pin, gently roll to make layer even; trim edge if necessary. Keep pieces of dough refrigerated until ready to use. Bake 15 to 20 minutes or until edge is golden brown. Carefully remove to wire rack; let cool. To assemble: Place 1 layer on serving plate; spread with about 1/2 cup filling. Repeat with five more layers and remaining filling. Set last layer on top. Cover completely with plastic film or foil. Refrigerate at least 24 hours to mellow.

Temperature: 350°

Baking Time: 15-20 minutes.



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