Fresh Strawberry Layer Cake Recipes

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FRESH STRAWBERRY LAYER CAKE



Fresh Strawberry Layer Cake image

This is a light, fluffy, layer cake with a definite strawberry flavor. Decorate with fresh strawberry slices.

Provided by Diane

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
⅔ cup milk
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 ½ cups white sugar
½ cup lard
2 eggs
1 cup pureed fresh strawberries, or more to taste
1 (16 ounce) container vanilla buttercream frosting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • Combine flour, baking powder, baking soda, and salt in a bowl.
  • Combine milk, vinegar, and vanilla extract in another bowl.
  • Beat sugar and lard together in a mixing bowl using an electric mixer until creamy. Add eggs and beat to combine. Beat in flour mixture alternately with milk mixture and strawberry puree, making 3 dry and 2 wet additions. Beat for 1 minute. Pour evenly into the prepared pans.
  • Drop cake pans 2 to 3 times on the countertop to break any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the centers of the cakes comes out clean, 30 to 40 minutes. Remove from the oven and let cool on wire racks for 10 minutes. Turn cakes out onto the rack to cool completely, 15 to 30 minutes more.
  • Ice cooled cake using vanilla frosting between the layers and on the top and sides.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 72.1 g, Cholesterol 40.2 mg, Fat 16 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 446.2 mg, Sugar 50 g

STRAWBERRY LAYER CAKE



Strawberry Layer Cake image

Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h25m

Number Of Ingredients 16

2 sticks unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
Coarse salt
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 1/3 cups low-fat buttermilk, room temperature
1 tablespoon pure vanilla extract
2 pounds strawberries, sliced 1/3 inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
Coarse salt
2 cups cold heavy cream
3 tablespoons confectioners' sugar, plus more for dusting
1 1/2 cups store-bought or homemade Rhubarb Jam or strawberry jam

Steps:

  • Make the cake: Preheat oven to 350 degrees, with rack in center position. Butter two 9-inch round cake pans (2 inches deep); line with parchment cut to fit. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and 1 teaspoon salt.
  • Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, scraping down sides of bowl as needed, about 2 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
  • Divide batter between pans. Bake, rotating halfway through, until tops spring back when gently touched and a cake tester inserted into centers comes out clean, about 40 minutes. Transfer to wire racks, and let cool in pans for 20 minutes.
  • Run a knife around edge of cakes, and invert onto racks; remove parchment, and let cool completely.
  • Make the filling: Combine strawberries with granulated sugar, lemon juice, and 1/4 teaspoon salt. Let stand, stirring occasionally, for 30 minutes. Strain, reserving syrup.
  • Whisk cream with confectioners' sugar until medium peaks form.
  • Trim cake tops. Slice cakes in half horizontally. Generously brush 1 cake layer with some reserved syrup, and spread on one-third of the jam. Top with one-third of the filling, then one-third of the whipped cream. Repeat with 2 more cake layers. Top with remaining cake layer, bottom side up. Refrigerate for at least 1 hour or up to 2 hours. Dust cake with confectioners' sugar just before serving.

LIGHT STRAWBERRY LAYER CAKE



Light Strawberry Layer Cake image

Refreshing and light strawberry layer cake. You can make the cake from scratch using one of the recipes on this site. The layers can be wrapped in plastic wrap and frozen 1 to 2 days before assembling the cake. Decorate top with white chocolate shavings.

Provided by essensual911

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

1 (15.25 ounce) package white cake mix (such as Pillsbury® Moist Supreme Classic White Cake Mix)
1 cup water
3 eggs
½ cup vegetable oil
1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
4 teaspoons strawberry extract, divided
2 cups fresh strawberries
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar, or more to taste
1 pint heavy cream
½ cup confectioners' sugar, or more to taste
2 teaspoons clear vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper.
  • Beat cake mix, water, eggs, and oil in a bowl with an electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into one of the prepared pans. Mix 1/2 of the strawberry-flavored gelatin and 2 teaspoons strawberry extract into the remaining batter. Divide between the remaining 2 pans.
  • Bake cakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; let cool completely.
  • Set aside 9 to 12 whole strawberries for decoration. Chop remaining strawberries and pat dry with a paper towel.
  • Beat cream cheese with the remaining strawberry-flavored gelatin. Add remaining 2 teaspoons strawberry extract and confectioners' sugar; beat until filling is smooth. Fold in chopped strawberries.
  • Place 1 pink layer on a cake plate. Cover with 1/2 of the strawberry filling. Add the plain cake layer. Cover with remaining strawberry filling and position second pink layer on top.
  • Make frosting by beating heavy cream, confectioners' sugar, and vanilla extract together until dense enough to spread. Spread frosting over the top and sides of the cake. Place a piece of parchment paper on top of the cake. Run spatula over the paper to smooth the top. Peel off the paper.
  • Pipe 9 to 12 swirls of frosting around the rim of the cake; place whole strawberries on top.

Nutrition Facts : Calories 530.7 calories, Carbohydrate 48.1 g, Cholesterol 115.8 mg, Fat 35.4 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.6 g, Sodium 354.5 mg, Sugar 37.3 g

STRAWBERRY CAKE FILLING



Strawberry Cake Filling image

Use this sweet strawberry cake filling for a cake roll or layer cake. It also tastes fantastic served over ice cream or shortcake. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 5

1 package (14 ounces) frozen unsweetened sliced strawberries, thawed
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 tablespoon lemon juice

Steps:

  • In a small saucepan, combine the first 4 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.

Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.

STRAWBERRY AND CREAM LAYER CAKE



Strawberry and Cream Layer Cake image

This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 pounds fresh strawberries, hulled
1/2 cup/100 grams granulated sugar
1 cup/240 grams heavy cream, chilled
1 cup/240 grams crème fraîche, mascarpone or sour cream, chilled
Pinch of kosher salt
1 Sponge Cake recipe, baked in a 9-inch springform pan and cooled

Steps:

  • Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
  • Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
  • In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
  • Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
  • Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
  • Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

CREAMY STRAWBERRY ICEBOX CAKE



Creamy Strawberry Icebox Cake image

My family loves this icebox cake for two reasons: First, it is a delicious way to use strawberries at their peak in summertime, and second, it requires no baking, which keeps the kitchen cool! This dessert feels extravagant but is so easy to make. -Nancy Mock, Colchester, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups heavy whipping cream
1/2 cup sugar
1 tablespoon vanilla extract
1 container (5.3 ounces) plain Greek yogurt
9 whole graham crackers
3 cups fresh strawberries, sliced

Steps:

  • In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt., Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top. , Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.

Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.

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