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Cajun and Creole   -   Fresh Strawberry Cake   adapted from Prudhomme Family Cookbook

  • 4 Pounds Louisiana Strawberries -- rinsed
  • 4 1/2 Cups Sugar
  • 3 Cups Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 4 Large Eggs
  • 2 1/2 Sticks Unsalted Butter -- softened
  • 1 Cup Evaporated Milk
  • 3 Tablespoons Vanilla
  • 1 1/2 Cups Heavy Cream
  • 1/3 Cup Powdered Sugar
Directions Reserve 2 or 3 large perfect strawberries for garnish.
Place reamining berries in large mixing bowl and mash.
Stir in 2 cups sugar. In medium bowl, combine flour baking powder and salt. In large bowl of electric mixer, combine sugar and eggs. Beat until smooth. Add butter, mix well. Add milk, and 2 tabs vanilla. Add flour mixture gradually, with beaters running. Spoon equal amounts of batter into 6, 9" round cake pans. Bake at 350* for 20 minutes. Place 1 cake on cake plate, piecere it several times. Reserve 1/2 cup of strawberry mixutre, then put 1/6 of remainder atop layer, repeat. Set cake aside. Place cream in mixing bowl, beat 1 minute. Add powdered sugar, remainign vanilla and a pinch salt. Beat on medium until stiff, about 2 minutes. Fold in reseved strawberry mixture. Ice cake with this icing. Garnish with the pretty berries.
Serves 1
Time to Make 0:00

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