FRESH STRAWBERRY LAYER CAKE
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
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
OLD-FASHIONED STRAWBERRY LAYER CAKE
Steps:
- Preheat the oven and position the oven rack: Preheat the oven to 350°F and position a rack to the center of the oven.
- Combine the wet ingredients: In a large glass measuring cup or medium bowl mix 3/4 cup of the strawberry preserves, plus the buttermilk, vanilla, and food coloring (if using), until smooth.
- Sift and combine the dry ingredients: Into a large bowl sift the flour, baking powder, and salt together. Set aside.
- Cool cakes: Cool the cake in the pans on a rack, for 10 minutes. Then, invert the pans, peel off the paper liners, and cool completely.
- Cut the cake into layers: With a long serrated knife, split each cooled cake into 2 layers, creating 4 layers in total.
Nutrition Facts : Calories 559 kcal, Carbohydrate 99 g, Cholesterol 88 mg, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, Sodium 225 mg, Sugar 73 g, Fat 17 g, UnsaturatedFat 0 g
MY MY'S STRAWBERRY LAYER CAKE
Author Patty Pinner memorialized the many "Queens of Soul Food" in her extended small-town Michigan family in her cookbook Sweets: Soul Food Desserts and Memories (Ten Speed Press, 2006). This recipe, featured on the cover, comes from Pinner's grandmother, or My My. "Its pink color dresses up even the most mundane meal, and its subtle strawberry aroma is divine," says Pinner. "When My My brought this cake to the picnic table as the finale to one of our summer get-togethers in her backyard, you could hear our 'oohs' and 'aahs' echoing throughout the neighborhood."
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease and lightly flour three 8-inch round cake pans. Set them aside. To make the cake, combine the cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and the half package of strawberries to this mixture. Mix well. Divide the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the middle of each layer comes out clean and the layers pull away from the sides of the pans. Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
- To make the frosting, in a bowl, combine the remaining strawberries and the reserved juice with the confectioners' sugar and the butter. Beat with a mixer (or mash by hand) until smooth and well blended. Transfer the cake layers, one at a time, onto a serving platter. Frost between each layer, on top of the cake and around the sides with frosting.
DREAMY STRAWBERRY LAYER CAKE
Make and share this Dreamy Strawberry Layer Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F; grease and flour two 9-inch cake pans and set aside.
- In a large mixing bowl, combine the cake mix, gelatin, flour, water and eggs, and beat with mixer for 2 minutes.
- Add 5oz. of the strawberries with syrup to batter and beat 1 minute more; then add oil and beat for an additional minute.
- Pour batter into prepared pans and bake in preheated oven for 25 to 35 minutes.
- Remove from oven, let cool in pan for 5 minutes, then remove from pans and place on a rack to thoroughly cool.
- When cake has cooled, frost with Strawberry Frosting, making a 2-layer layer-cake, putting frosting between both layers, on sides and on top.
- Garnish top with fresh strawberries, if desired.
- To make frosting, beat the butter in a large mixing bowl, with electric mixer, until smooth.
- Beat in icing sugar, alternating with 5oz. of strawberries and syrup, until smooth.
- Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.
LIGHT STRAWBERRY LAYER CAKE
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
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 LAYER CAKE
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
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.
STRAWBERRY CAKE FILLING
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
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.
ROASTED STRAWBERRY LAYER CAKE
Roasting the strawberries is a real game-changer and brings out such an intense, sweet flavor in this cake, which gets added fragrance from elderflower cordial.
Provided by Benjamina Ebuehi
Yield Makes 1 round 6-inch (15-cm) layer cake
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (180°C). Grease the base and sides of three deep, round 6-inch (15-cm) cake pans and line the bottoms with parchment paper.
- To make the cake, sift together the flour and baking powder in a large bowl, and set aside. Mix the milk and elderflower cordial in a small bowl and set aside. Using a stand mixer or electric whisk, beat the butter, sugar and lemon zest for 5 minutes, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture looks like it's starting to curdle, add 1 tablespoon (8 g) of the flour mixture. Turn the mixer speed to low and add half of the flour mixture followed by the milk and elderflower. Stir in the remaining flour and divide the batter equally into the prepared cake pans. Bake the cakes for 35 to 37 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. Once cool, wrap them tightly in plastic wrap and place in the fridge to firm up.
- To make the purée, preheat the oven to 375°F (190°C). Slice the stems off the strawberries, cut them in half and put them into a baking dish. Toss the fruit with the sugar and vanilla. Roast the strawberries in the oven for 30 to 40 minutes, stirring once halfway. The strawberries are done once they are soft and fragrant and the juices have turned into a syrup. Leave the strawberries to cool completely before transferring them to a food processor or blender and pulsing until smooth. Store in an airtight container in the fridge until you're ready to use it.
- To make the buttercream, add the egg whites and sugar to the bowl of a stand mixer or a heatproof bowl. Make sure there are no traces of grease in the bowl as this will stop the meringue from whipping up. Place the bowl over a saucepan of simmering water, making sure that the base doesn't touch the water. Whisk the eggs and sugar constantly until the mixture reaches a temperature of about 150°F (65°C). If you don't have a thermometer, rub a little of the mixture in between your fingers. The eggs should be hot to the touch with all the sugar dissolved.
- Remove the bowl from the heat and start whisking the egg whites on high speed in a stand mixer fitted with the whisk attachment or with an electric whisk. Beat until the whites are thick and have doubled in volume. Once the bowl is cool to the touch and with the mixer still running, add the butter a piece at a time. The meringue will deflate and will start to look a little runny or curdled. Don't panic-this is normal. Continue beating until you have added in all of the butter and the mixture is smooth and glossy. If after 10 minutes, your meringue buttercream is still soupy, chill it in the fridge for 20 minutes and then beat again. Add about 1/2 cup (125 g) of the strawberry puree and beat the buttercream for 2 minutes, or until smooth. Leave the buttercream at room temperature until you are ready to assemble.
- Unwrap the cakes from the fridge and if any of them are domed, level them with a serrated knife or a cake leveler. All the layers need to be completely flat to ensure you don't end up with a wonky cake. Brush each cake layer with 2 tablespoons (30 ml) of elderflower cordial. Place one layer of cake on a cake board and put this board on a turntable, if using. If your buttercream has firmed up, whip it up again in the mixer until smooth. Add a scoop of buttercream and spread it out evenly with an offset spatula, pushing the buttercream right to the edge (it's fine if it spills over). Place the next layer on top of the first, but this time add about 1 tablespoon (8 g) of strawberry purée on top of the buttercream layer, leaving about 1 inch (2.5 cm) clear around the edge. Place the last layer topside down to give you a perfectly flat top.
- Frost the top and sides of the cake with a thin layer of buttercream. Smooth the edges as much as you can with a bench scraper or palette knife. This is the crumb coat layer that will trap any stray crumbs and act as a base for the next layer. Place the cake in the fridge for 20 minutes to firm up before adding another layer of buttercream on the top and sides. Fill a piping bag fitted with an open star nozzle (I've used Wilton 8B) with any remaining buttercream and pipe swirls across the edge to make a wreath. Top the cake with fresh strawberries, a drizzle of any leftover puree and fresh elderflower (if in season).
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
STRAWBERRY AND CREAM LAYER CAKE
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
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.
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STRAWBERRY LAYER CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory DessertCalories 695 per serving
- Preheat oven to 350°F. Grease 8 or 9-inch round cake pans (see Notes) and line the bottoms with parchment paper. See my full tutorial on how to prep cake pans.
- Beat the cream cheese, butter, powdered sugar, vanilla, and salt with an electric mixer on low until combined. Turn speed up to high and beat for 4-5 minutes until smooth, light, and creamy.
- Place 1 cake layer on a cake stand or plate. Top with strawberry filling. How much you use will depend on how many cake layers you have— use all, or divide in half or thirds.
STRAWBERRY LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
2.5/5 (67)Calories 348 per servingServings 16
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
- Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
STRAWBERRY LAYER CAKE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (100)Category MediumCuisine $15-$18Total Time 1 hr 40 mins
- Grease and line only the bottom of a 9x13" cake pan with parchment paper (line 2 pans if you have 2). I have found that it's best not to line or grease the sides of the pan or the cake becomes somewhat miss-shaped.
- Cut strawberries into halves or quarters and place them in the bowl of a food processor; pulse 15 times or until the consistency of a chunky applesauce; set aside.
- Beat together cream cheese and 3/4 cup sugar until smooth (1 min). Add 1 cup heavy whipping cream and beat on high speed until fluffy (2-3 minutes).
- Cut each cooled cake layer in half. Place the first layer on your serving dish (this cake is too big and heavy to transfer so put it on the dish you're serving it on)
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