Beth's Strawberry Shortcake Cake

Cake Ingredients:
1 box of yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 can strawberry pie filling (you won't need all of it)
2 9" cake pans

Frosting Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
1 frosting bag and star tip

Topping:
3 strawberries

For the cake, follow the instructions on the back of the box, using the recipe for two 9" round pans. When finished baking, let the cakes cool and place them on cooling rack. Let the cakes cool for at least three hours before frosting. Put strawberry pie mixture in a bowl and refrigerate.

Frosting: In large bowl, blend shortening and butter with electric mixer (a bowl mixer work best if you have one. Add vanilla. Gradually add sugar, 1/2 cup cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often! When all sugar has been mixed in, icing will appear dry. Test with your finger for the right consistency. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

After the cakes are completely cool, get your frosting bag ready! Put the tip on and fill the bag half full with frosting. On one of the layers, frost around the edge of the cake, making a circle to hold in the filling (it keeps it from spilling out of the edges). Pour strawberry pie filling onto the layer, smoothing out and not getting too close to the edge. Add top cake layer.

To frost, use the remaining filling in the bowl and use a butter knife or a frosting knife to frost the sides and then the top. Use the filling in the bag to make a shell border around the top and bottom edge of the cake. Garnish by slicing the strawberries in the middle and placing them in the center!

Voila! If you have any questions about this recipe or clarification, please email me, Beth, at bhatch@twinsburglibrary.org