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Strawberry Shortcake Neapolitan Cakelets

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Strawberry, Fudge or Vanilla…can’t decide? You don’t have to!

  • Hands-On Time: 45 Minutes
  • Total Time: 2 Hours 40 Minutes
  • Servings: 24 cakelets
  • Difficulty: Pretty Easy
  • Rating:


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour three 15x10x1-inch jellyroll pans.
  2. Prepare each cake mix according to package directions with water, oil and eggs. Pour batters into prepared pans.
  3. Bake each pan 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cakes completely on wire racks.
  4. Cut each cake into 24 circles using 2-inch round cookie cutter or biscuit cutter.
  5. Blend frosting with strawberry extract and food color. Place into a pastry bag with a leaf tip.
  6. Assemble each cakelet by placing one Strawberry cake circle on bottom and pipe with frosting. Repeat with Fudge cake, then French Vanilla cake. Repeat process with all cake circles.

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Don't put to big of a ball for your cookies or they wont cook right

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Cut Out Cookies

When rolling out cookies to cut with cookies cutters, roll the dough between 2 sheets of wax paper, then freeze the rolled out dough in the freezer for about 10-15 minutes. Peel off the wax paper and use your cookies cutters on the frozen dough to cut out perfect shapes everytime!

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