The “Woodlands Strawberry Fields Cake” is a prime example of rustic bling and scrumptiousness (very pleasing, especially to the senses; delectable; splendid) colliding! A colossal three tier cake that tastes unbelievable…like no other! Slathered lavishly in homemade buttercream frosting and strawberry preserves nestled between each layer. Red, ripe strawberries are hand dipped in decadent white and milk chocolate displayed in a heaping mound in all their glory. Delicate sugar wafers stand proudly adorning the perimeter and tied with a festive ribbon.  (The cake stand was made from cutting a tree trunk and large limb with a chainsaw.)



Woodlands Strawberry Fields Cake


1 cup shortening

1 stick real butter

3 cups sugar

6 eggs

3 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 cup milk

2 Tbsp vanilla extract (or your flavor of choice or a combination of flavors)

(extra shortening and flour for preparing pans)

Grease and flour cake pans. Set aside. Preheat oven to 350 degrees. In a mixing bowl, combine shortening, butter and sugar using a electric mixer until creamy. Add eggs one at a time, beating well after each addition. Set aside. In a separate bowl, combine flour, baking powder and salt. Mix well. Combine flour mixture to the wet mixture alternating with the milk. Mix well. Add the vanilla extract (or your flavor of choice) and mix well. Divide batter between the 3 prepared pans equally. Bake for 25-30 minutes or until a inserted toothpick comes out clean. Set aside and cool completely.

Buttercream Frosting:

1 cup shortening

2 sticks real butter

2 tsp. vanilla

2 lbs. powdered sugar

4 Tbsp. milk

In a bowl, combine shortening and butter using a electric mixer until creamy. Add vanilla. Mix well. Add powdered sugar 1 cup at a time. Scrape down sides of bowl. Mix well. Add milk and beat until light and fluffy. Store in a airtight container in refrigerator until ready to use. Rewhip before using. Makes 6 cups.


1 cup strawberry preserves

3 (9 inch) round cake pans

2 lbs. fresh strawberries (washed, dried & caps left on)

70 Piroulines

16 oz. milk chocolate chips

16 oz. white chocolate chips (may need to double dip when using white chocolate)

4 Tbsp. shortening (divided)


1 (10 inch) cake base

wax paper

cake stand


Line two 9X13 baking sheets with wax paper. In a double boiler, melt 2 Tbsp. shortening with the milk chocolate chips. Whisk until smooth. Dip half of the strawberries and set on wax paper. Follow the same procedure for melting the white chocolate chips and dip the remaining strawberries. It may be necessary to double dip strawberries with using white chocolate. Decorate strawberries by drizzling them with the opposite chocolate. Place strawberries in the refrigerator until ready to use. Smear one Tbsp. of frosting on the cake base. Place a cake layer on top. Frost the top of the cake with a thin layer of frosting then a thin layer of preserves. Repeat with layer number two. Top with the last layer. Frost the sides and top of the three tier cake. Secure the Piroulines into the frosting around the perimeter of the cake. Position the Piroulines about 1/2 inch above the cake so the strawberries will not fall off.  Wrap the Piroulines with the ribbon and tie a bow. Mound strawberries on top of cake. Keep cake refrigerated until ready to serve. Present cake on a stand.