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Title: Strawberry Shortcake Deluxe
Yield: 16 Servings

Ingredients

      1 pk lemon-chiffon cake mix
      1 tb grated lemon peel
      2    eggs
      3 pt large strawberries
      3 c  heavy cream
  1 1/2 c  confectioners' sugar
      2 ts vanilla extract
    1/3 c  red currant jelly

Instructions

1. Preheat oven to 350F.
2. Prepare lemon chiffon cake mix as package label directs, adding lem=
on
peel with 2 eggs called for. Turn into 2 9x9x2" baking pans.
3. Bake 30-35 min, or until surface springs back when gently pressed w=
ith
fingertips. Invert pans immediately by hanging each between 2 other pan=
s.
Let the cakes cool completely - about 1 1/2 hours.
4. Meanwhile, wash strawberries and hull them. Refrigerate until they =
are
needed.
5. In large bowl, combine cream, sugar, and vanilla. Refrigerate until
well chilled - at least 1 hour. Then beat with electric mixer, at mediu=
m
speed, until stiff. Return to refrigerator until needed.
6. To assemble cake: Set aside in refrigerator 1 cup of whipped cream,=
for
decorating the cake. Select 16 of the largest strawberries, and set the=
m
aside in refrigerator, for decorating the cake.
7. Split one cake into 2 even layers. (Wrap and freeze second cake.) P=
lace
bottom layer, cut side up, on serving tray. Spread with about 1 cup whi=
pped
cream. Top with remaining strawberries, standing each berry, hulled sid=
e
down, in cream. Spread whipped cream around berries to make layer even.=
Top
with other cake layer, cut side down, pressing gently.
8. Spread top and sides with thin layer of whipped cream. Refrigerate =
cake
at least 2 hours.
9. Shortly before serving, melt currant jelly over low heat. Brush jel=
ly
on reserved strawberries. Arrange berries in 4 rows on cake. With reser=
ved
whipped cream, in pastry bag with number 6 star tip, decorate cake as
desired. Serve at once, or refrigerate until needed.
Source unknown.

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