Strawberry Deluxe Cake Recipes

STRAWBERRY DELIGHT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix strawberry cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed. Increase speed to medium and mix batter for 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes.
• Poke holes all over the cake using the handle of a wooden spoon. Pour sweetened condensed milk over cake, letting it seep into the holes. Cool cake to room temperature, about 30 minutes.
• Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.

DELUXE STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves if desired.

STRAWBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
• Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
• Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

DELUXE STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, combine first 6 ingredients, and beat on low for 30 seconds.
• Switch to medium speed, and beat for 2 minutes.
• Pour into two floured ,and greased 9 inch round baking pans.
• Bake 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes, then remove from pans to wire racks to completely cool.
• In a small bowl, beat cream cheese, and sugar until smooth.
• Fold in whipped topping,
• Place one cake on a serving plate, and top with half of the cream cheese mixture and strawberries.
• Repeat with other 9 inch cake.
• Store in refrigerator.

DELUXE STRAWBERRY MARGARITA CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 9x13 cake pan (or two 9x9 pans).
• Combine white cake mix, strawberry margarita mix, tequila, vegetable oil and egg whites in large mixing bowl.
• Mix until well combined.
• Pour into pan.
• Place in preheated oven for approximately 30 minutes, or until an inserted toothpick comes out clean.
• Cool completely.
• With a fork, poke wholes generously all over top of cake.
• In a saucepan, boil 1 cup of water.
• Add Strawberry Jello and stir for 2 minutes or as directed on package.
• Add 1/2 cup of Cold water and 1/2 cup of Tequila to Jello and combine.
• Pour carefully over cake and allow to soak into holes.
• Refrigerate for at least 4 hours or overnight.
• Mix 2 tbsp of lime rind in with cool whip.
• Frost cake.
• Garnish with Pink Sugar Crystals, Lime Slices and Strawberry Slices
• Serve and enjoy!

STRAWBERRY SUMAC CAKE

Steps:

• Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
• Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
• In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
• Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
• Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
• In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
• Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).