Triple-Decker Strawberry Cake

Preparation

1. Step 1

   Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, and then dust with flour. Shake out the excess flour. Set the pans aside.

2. Step 2

   Place all the ingredients in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes. The strawberries should be well blended in the batter. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.

3. Step 3

   Bake the cakes until they spring back when they are lightly pressed with a finger and just start to pull away from the sides of the pan, about 35 minutes. Be careful not to overcook the layer on the highest rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a butter knife around the edge of each layer and invert each onto a rack. Then invert again onto another rack so that the cakes cool right side up, for 30 minutes.

4. For the Icing

   1. Step 4

      Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute, or until the frosting lightens and is well combined.

   2. Step 5

      To assemble, place 1 cake layer, right side up, on a serving platter and frost the top. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides. Serve at once or chill the cake for later serving.