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    You are in: Home / Recipes / Easy Double Strawberry Layer Cake Recipe
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    Easy Double Strawberry Layer Cake

    Average Rating:

    3 Total Reviews

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    • on April 14, 2011

      This cake tasted fantastic! Only problem I had with it was one of my layers came out a little lop-sided so it was difficult to keep that side of the cake together. I'll make sure they're level next time. But the other side looked beautiful and the whole thing tasted divine. I love the softly strawberry flavored whipped cream due to putting in the strawberry preserves. A wonderful spring dessert!

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    • on February 10, 2009

      YUM! And so easy! I used home made jam and it really kept the cake moistened, espeically because I made the cakes in advance, brushed them w/the jam and then froze them til the day I needed them. Then I copped out and just used Cool Whip instead of heavy whipping cream. But it was wonderful and everyone thought it was from scratch completely. Very delicious.

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    • on March 17, 2008

      The strawberries in the preserves clashed too much with the fresh strawberries. The cake, however, was very rich and tasty. The batter is very thick like brownie mix before cooking, but comes out great after baking. This tastes even better after chilling overnight. Next time I will use strawberry jelly with no chunks in it.

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    Nutritional Facts for Easy Double Strawberry Layer Cake

    Serving Size: 1 (2792 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5974.6
    Calories from Fat 3121
    Total Fat 346.7 g
    Saturated Fat 182.6 g
    Cholesterol 1470.9 mg
    Sodium 4809.3 mg
    Total Carbohydrate 674.9 g
    Dietary Fiber 30.8 g
    Sugars 411.2 g
    Protein 65.9 g


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