Saturday, April 7, 2012

Hippity Hoppity.......

Didn't we JUST celebrate Christmas??? Yep that's what I thought. Wow how time flies. Tomorrow we celebrate the Resurrection...the most solemn Christian holiday.

For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.

For God sent not his Son into the world to condemn the world; but that the world through him might be saved.

He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God.

"He is not here. He has risen." Luke 24.6

Amen? Amen !!

Since strawberries are so abundant right now, I decided to share this Strawberry Cake
recipe with y'all. This is an original Paula Deen recipe so you know it's sweet and
rich! I hope you enjoy it!

Savannah Strawberry Tall Cake

Cook Time: 20 min

Difficulty: Easy

1 box of white cake mix, baked in three 8” cake pans
3 quarts strawberries, stems removed and cut in half
1/3 cup sugar
Whipped Cream:
16 ounces cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla extract
4 cups heavy cream

Place cut strawberries and 1/3 cup sugar. Stir together and place in the refrigerator until ready to assemble cake.

Mix cake mix as directed and pour into three 8” prepared cake pans. Bake just until set and slightly golden (approximately 15-20 minutes).

When cake has cooled, place cream cheese, sugar and vanilla in the bowl of a standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Reduce speed to low and add heavy cream in slow stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks.

To assemble cake: Place one cake layer in a large bowl or on a pedestal. Line the outer edges with a decorative row of strawberry halves. Fill the middle with some of the strawberry mixture. Top with a layer of the whipped cream mixture. Repeat one more layer. For the third and final layer place last cake on the other two layers. Arrange strawberry halves decoratively around the edge. Top with the remaining strawberry mixture. Serve with any left over whipped cream you may have. Have your guests just dig in!

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield. Find this and other delicious recipes from Paula at

Recipe Courtesy of Paula Deen for Smithfield

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