Strawberry Banana Shortcake Layer Cake Recipes

STRAWBERRY BANANA SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
• Beat egg at medium speed with a mixer until foamy.
• Gradually add sugar, beating well.
• Combine flour, baking powder, baking soda, and salt.
• In a separate bowl, combine buttermilk, melted margarine, and vanilla.
• With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake 28 minutes.
• Let cool in pan 10 minutes on a wire rack; remove from pan.
• Let cool completely on wire rack.
• Combine yogurt and brown sugar; stir well.
• Using a serrated knife, split cake in half horizontally.
• Place bottom layer, cut side up, on serving plate.
• Spread with half of yogurt mixture, top with strawberries.
• Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
• Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
• Top with remaining layer.
• Sift powdered sugar over cake.
• Serve with whipped cream also, if desired.

STRAWBERRY BANANA SHORTCAKE LAYER CAKE

Steps:

• Make the cake. Preheat oven to 350 degrees F. Oil two 8 or 9 inch baking pans and line the bottom with parchment.
• In a large bowl, stir together mashed bananas, sugars, eggs, oil, and vanilla until well combined.
• In a medium bowl, stir together flour, baking soda, and cinnamon. Combine the milk and orange juice in the measuring cup. Alternately add the flour mixture and milk mixture, beginning and ending with the flour and stirring between each addition. Once everything is added, stir just until combined and evenly divided among the two prepared pans.
• Bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool cakes completely in pans.
• Once the cakes are cool and you are ready to assemble, whip the cream until stiff peaks form, but be sure not to make butter ???? I did this by hand, but a hand or stand mixer works perfectly. Add the vanilla bean paste and confectioners' sugar and beat just until combined.
• Place one cake on a cake stand or serving plate. Spread a little less than half of the cream on the cake and top with sliced strawberries. Place the other cake on top and top with the remaining whipped cream and pretty, whole strawberries.
• Serve immediately or store cake in an airtight container in the refrigerator for up to three days, though it may weep or wilt a little.

LAYERED STRAWBERRY BANANA CAKE

Steps:

• Preheat the oven to 350°.Grease and flour 2-9" round cake pans. Placing a piece of parchment paper, cut to fit bottom of pan before greasing will help removal of cake after baking.
• Using the paddle attachment on the stand mixer, beat butter and sugar atmedium speed until mixture is light and fluffy. This should take 3-4 minutes. Stop to scrape sides of bowl frequently.
• Add eggs and egg yolks, one at a time, mixing after each until combined.
• Mix in vanilla extract.
• In separate bowl, combine flour, baking powder and salt.
• In a separate large mixing bowl, with your mixer on low, gradually alternate, adding flour mixture and egg/butter mixture along with buttermilk, starting and ending with dry mixture until all is combined.
• Divide batter between the two prepared pans.
• Bake on center rack of the preheated oven for approx. 25-35 minutes, until a toothpick inserted in center comes out clean. Cool on wire rack, then remove from pans.
• Beat whipping cream in a small bowl until stiff peaks form. Set aside.
• Using a separate large bowl, mix cream cheese, sugar and extract untilmixture is smooth and creamy.
• Gently fold in the whipped cream mixture, then fold in the banana and 1-cupof the strawberries. Reserve the remaining strawberries for tops of cakes.
• Using an extra-large piping tip, pipe icing on top of one of the cakes. Sprinkle half of the remaining 1 cup strawberries across the layer.
• Place second layer on top and ice that one, then top with remaining strawberries. Best to chill before serving. Store any leftovers in the refrigerator.