Strawberry Lemon Cake
By: Helen Pitlick
Published: Saturday, December 5, 2009 - 3:05am

Ingredients




2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon lemon extract
3 eggs
6 1/2 ounces package lemon frosting mix
1 pint (2 cups) whipping cream
1 pint strawberries, sliced
1/2 cup chopped pecans

Preparation

1 Combine in mixing bowl flour, sugar, baking powder, salt, shortening, milk and lemon extract. Add eggs. Blend at lowest speed then beat at a low speed for 1 ½ minutes. Turn into two 8- or 9-inch cake pans, well-greased and floured on the bottoms. Bake at 350 degrees for 25 to 35 minutes or until cake springs back when touched lightly in center. Pour dry icing into cream; chill one hour. Beat until stiff. Spread 1 cup on lower layer. Top with 1 cup strawberries and ¼ cup nuts. Add top layer. Frost cake with remaining frosting. Decorate edge with berries and nuts.

About


From the Occident/King Midas Collector's Bake Book.