(This recipe first appeared on Pillsbury Kitchens)
*Recipe by Launa Shoemaker, Landrum, South Carolina, first published at TasteofHome.com.
This recipe appears courtesy of thekitchenmagpie.com.
Keep the strawberries sliced in half so they release less liquid this way, which will keep the top of the cake looking beautiful longer. If you slice the strawberries thinly, be sure to dry the slices very, very well with a paper towel and serve the cake immediately after decorating.
You can also make this cake a layer cake if you would like. To do this line your baking pan with parchment paper to easily remove the cake from the pan and carefully remove the completely cooled cake from the baking pan.
Slice horizontally through the middle of the cake and add the bottom layer back into the pan.
Fill with buttercream frosting (adding fresh berries to the middle here would be delicious too) and top with the top layer of the cake before frosting and decorating.
Be sure not to add too thick of a layer of frosting in the middle as you won’t have space in the baking pan for the rest of the decorations.
*This recipe is from Sabrina Snyder and was first published on dinnerthendessert.com.
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