Strawberry Stripe Refrigerator Cake Recipes

STRAWBERRY REFRIGERATOR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
• Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
• To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
• Refrigerate cake for at least 4 hours before serving.

STRAWBERRY ICEBOX CAKE

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

CLASSIC STRAWBERRY CAKE RECIPE BY TASTY

Steps:

• Make the strawberry purée: Preheat the oven to 400°F (200°C).
• Spread the strawberries on a baking sheet and toss with the sugar until well coated.
• Roast the strawberries for about 25 minutes, or until very fragrant and bright red in color.
• Transfer the roasted strawberries to a blender and purée for 1-2 minutes, or until very smooth.
• Transfer the strawberry purée to a small saucepan over medium heat. Simmer for about 20 minutes, or until very fragrant and most of the liquid has evaporated. Stir in the vanilla. 6. Remove the pot from the heat and let the purée cool completely. The purée can be made 1 day ahead and stored in an airtight container in the refrigerator.
• Make the cake: Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
• In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until very light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the strawberry purée and beat on high speed for 30 seconds. Add the eggs, 1 at a time, beating on medium speed after each addition for about 30 seconds, or until just combined, before adding the next.
• Add ⅓ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add the vanilla, ½ of the buttermilk, and another ⅓ of the dry ingredients and beat for another 30 seconds, until well incorporated. Add the remaining buttermilk and dry ingredients and beat to incorporate. Scrape down the sides of the bowl. Add the vanilla, then mix on medium speed for 2 minutes.
• Divide the batter evenly between the prepared pans. Bake the cakes for 30-32 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
• Make the frosting: In a large bowl, combine the powdered sugar and butter. Beat with an electric hand mixer on medium-high speed for 1 minute, until fluffy. Add the vanilla and heavy cream and beat for 1 minute more, until smooth. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
• To frost the cake, set one layer on a cake stand lined with strips of parchment paper. Spread about 1½ cups (260 G) of frosting evenly over the cake. Top with the remaining cake layer and evenly frost the top and sides with a thick layer of frosting. Decorate the cake with fresh strawberries.
• Enjoy!

STRAWBERRY REFRIGERATOR CAKE - DUNCAN HINES RECIPE - (3.9/5)

Steps:

• Preheat oven to 350ºF. Grease and flour 13x9" pan. CAKE: Prepare, bake and cool according to package directions. Poke holes 1" apart in top of cake using handle from a wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes. TOPPING: Prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

STRAWBERRIES AND CREAM POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
• Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.

STRAWBERRY REFRIGERATOR SHEET CAKE

Steps:

• Stir all the cake ingredients together.
• Add 1 large box frozen strawberries, thawed.
• Keeping back 3 T strawberries for the icing.
• Use a sheet cake pan, and bake at 350 for 25-30 minutes.
• For the icing: Mix together all ingredients.
• If too thick, add a little more juice or water.

STRAWBERRY STRIPE REFRIGERATOR CAKE

Steps:

• For cake:.
• Preheat oven to 350 degrees. Grease and flour pan 13 x 9 x 2 inch.
• Prepare, bake and cool following package directions.
• Poke holes 1 inch apart in top of cake using handle of wooden spoon.
• Puree thawed strawberries with juice in blender or food processor.
• Spoon evenly over top of cake, allowing mixture to soak into holes.
• Topping:.
• Combine pudding mix and milk in large bowl.
• Stir until smooth.
• Fold in whipped cream.
• Spread over cake.
• Decorate with fresh strawberries, if desired.

STRAWBERRY REFRIGERATOR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
• Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
• To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
• Refrigerate cake for at least 4 hours before serving.