Strawberry Stack Cake
From Cook's Country
This traditional Appalachian Strawberry Stack Cake recipe combines thin, spiced molasses rounds with stewed dried apples. We decided to swap strawberries for the apples in an attempt to update it. We found that using cream cheese in the dough added a gentle tang and held up to the moist strawberry filling. Forming the cake rounds on a baking sheet instead of rolling them out individually drastically cut down on prep time. We found that cooking the strawberries to a jamlike consistency helped keep the cake moist without it becoming a soggy mess.
You can substitute frozen berries for the fresh. Our favorite rimmed baking sheet is 18 by 13 inches, which allows you to bake 2 cake layers at a time. If using a smaller baking sheet, you’ll need to bake 1 layer per sheet. Let the sheet cool completely between baking layers.
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