TRIPLE-LAYER STRAWBERRY CAKE WITH FRESH STRAWBERRY BUTTERCREAM FROSTING
Perfect for any occasion, this Southern-style triple-layer strawberry cake (made from scratch!) is a moist, amazingly delicious cake with a fresh, bright strawberry buttercream frosting.
Provided by Renee
Categories Dessert
Time 3h
Number Of Ingredients 19
Steps:
- Combine fresh strawberries and two tablespoons of sugar in a blender. Pulse until strawberries are reduced to a pulp. DO NOT blend until smooth. (You will use ½ cup of the puree for the cake. Reserve the remaining puree to use in the frosting.) Set aside and allow to macerate further while you perform next few steps.
- Preheat oven to 350°F | 175°C. Grease and flour three 9-inch round cake pans.
- Whip eggs whites until they form medium peaks. Set aside.
- Combine sifted flour and baking powder. Set aside.
- Whisk together milk, strawberry puree, lemon zest, and vanilla. Set aside.
- In a large mixing bowl, cream together butter, sugar, dry strawberry Jell-O®, and salt. Beat in eggs yolks one at a time.
- Stir flour mixture into batter alternately with strawberry-milk mixture.
- Gently fold in whipped egg whites.
- Pour batter evenly into the three prepared cake pans. Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean.
- Allow cakes to cool in their pans over wire rack for at least 10 minutes. Carefully tap out onto wire rack to cool completely.
- Using an electric mixer, beat butter on medium-high until light and fluffy.
- With mixer on low, add powdered sugar to the whipped butter alternately with ⅓ cup pureed strawberries. Combine thoroughly into a soft, creamy mixture that will hold its shape. Cool in the refrigerator for 10 minutes, or until it has firmed up slightly.
- Spread the top of the bottom layer of cake with frosting. Add the middle layer and refrigerate again until the frosting has firmed up a bit. Add the top layer and frost sides and top of cake. For a cleaner frosting, apply a crumb coat first to keep the crumbs out of your final frosting. If you are spreading the frosting on thick, you may want to refrigerate the cake after you apply the frosting between each layer until the frosting has firmed just a bit; about 10-15 minutes for each layer. (If you are frosting it thin, you probably won't need to do this.)
- Decorate with fresh strawberries if desired.
Nutrition Facts : ServingSize 1 piece, Carbohydrate 82 g, Protein 5 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 114 mg, Sodium 325 mg, Fiber 1 g, Sugar 66 g, Calories 610 kcal
THREE LAYER STRAWBERRY CAKE
This fabulous cake starts with a cake mix and has fresh strawberries, coconut and pecans it it. The strawberry cream cheese frosting really sets it off. From Allrecipes.
Provided by Marie
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350° and grease and flour 3 (9") round cake pans.
- Stir together cake mix and jello mix in a large bowl.
- Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
- Beat on low speed until blended.
- Scrape bowl and beat for 4 minutes on medium speed.
- Fold in the coconut and pecans.
- Divide the batter among the prepared pans.
- Bake for 25 to 30 minutes or until toothpick inserted into the center of the cake comes out clean.
- Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
- For frosting, mash the 3/4 cup strawberries to make 1/2 cup, then drain well and set aside.
- In a medium bowl, beat cream cheese and butter until smooth, then blend in powdered sugar and drained strawberries.
- Beat on medium speed until frosting lightens and is well combined.
- Fold in the coconut.
- Frost between layers and on top and sides.
- Chill uncovered for 30 minutes or until frosting sets, then cover and chill for 4 hours before serving.
Nutrition Facts : Calories 566.7, Fat 34.1, SaturatedFat 11.8, Cholesterol 84.8, Sodium 363.4, Carbohydrate 62.2, Fiber 1.2, Sugar 52, Protein 5.5
TRIPLE-LAYER STRAWBERRY CAKE
This is so good any time of year!
Provided by FireStarter77
Categories Strawberry Cake
Time 2h40m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
- Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
- Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
- Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.
Nutrition Facts : Calories 723.3 calories, Carbohydrate 103.6 g, Cholesterol 88.7 mg, Fat 34 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 255.6 mg, Sugar 93.1 g
STRAWBERRY CAKE III
This is a great easy cake that my grand mother made for every family memeber's birthday. It's a pretty pink color and is light and fluffy. Garnish with additional sliced fresh strawberries if desired.
Provided by Sharon
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 4
Steps:
- Prepare the cake according to package instructions for three 8 inch round cake pans. Bake as directed on the package. Cool on wire rack.
- To make the Frosting: In a large bowl, beat the egg white, sugar and strawberries on high speed until very stiff peaks form. This takes about 20 minutes. The frosting really grows so be sure you use a large bowl.
- To assemble the cake: Place one layer on a serving plate, put in a couple toothpicks (this helps to hold the layers together) and frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top, and frost top and sides of cake with the remaining frosting.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 51 g, Fat 4.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 287.5 mg, Sugar 40.6 g
STRAWBERRY FROSTED LAYER CAKE
The star of this beautiful cake is the fresh strawberry buttercream frosting that's bursting with summer flavor. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups of the batter in each pan.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
- In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
- Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place in single layer 1/2 cup sliced strawberries on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 84 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 65 g, TransFat 1/2 g
PHILADELPHIA® 3-STEP® STRAWBERRY LAYER CHEESECAKE
Three steps and just 10 minutes of prep time yield one creamy, layered cheesecake made with strawberry preserves and garnished with sliced berries.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter. Add preserves and food coloring; stir until well blended. Pour into crust; cover with the remaining plain batter.
- Bake 40 minutes or until center is almost set. Cool.
- Refrigerate 3 hours or overnight. Top with the whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 350 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 25 g, Protein 6 g
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