Layered Strawberry Torte

Recipe from Coleen Frost

Ingredients

• 3/4 cup shortening 

• 3/4 cup sugar

• 6 egg yolks

• 1 cup flour

• 1 tsp baking soda

• 6 Tbs milk

• 3 (9” round) cake pans

Sift together flour and baking soda, set aside. 

Cream shortening and sugar, once combined, add egg yolks. Stir in flour mixture and milk. Spread 1/3 of the batter into the bottom of each cake pan.

Meringue

• 6 egg whites

• 1 cup + 2 Tbs sugar

• 1 cup pecans, chopped 

• 1 1/2 tsp vanilla

Preheat oven to 350˚ F.

Beat whites to stiff peaks, fold in the remaining ingredients. Spread 1/3 of mixture on top of batter.

Bake for 30 minutes. Remove from oven and flip onto wax paper lined cooling rack, meringue side down. Cool completely.

Filling

• 3 cups heavy cream 

• 1/4 cup sugar

• 4 cups strawberries, sliced

Whip cream to VERY stiff peaks. Add sugar and fruit. 

Directions

Layer cake on serving tray as shown above.

Chill 8 hours before serving. Garnish with additional sweetened whipped cream and whole strawberries.