Strawberry Style Matrimonial Cake Recipes

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STRAWBERRY LOVE CAKE



Strawberry Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick cooking spray, for the baking pan
1 box strawberry cake mix (plus ingredients indicated on the box, such as eggs and vegetable oil)
32 ounces part-skim ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box instant strawberry creme pudding
1 cup milk

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
  • Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.
  • Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely.
  • Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
  • Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve.

GRANDMA'S MATRIMONIAL CAKE



Grandma's Matrimonial Cake image

This was a favorite as a child growing up. It is easy to make, and great for packing in lunch kits.

Provided by Northern_Reflectionz

Categories     Dessert

Time 50m

Yield 42 bars

Number Of Ingredients 8

1 lb dates, chopped
1 1/2 cups water
2 tablespoons lemon juice
1 1/2 cups flour
1 1/2 cups rolled oats
1 cup brown sugar
1 teaspoon baking soda
1 cup butter or 1 cup margarine

Steps:

  • Date filling: Place water and dates in saucepan. Cover and cook on low heat for 15 minutes, stirring occasionally, until the filling is thickened and smooth. If the cooking mixture is too thick, add a little water.
  • Stir in the lemon juice. Set aside.
  • cake:.
  • Mix flour, oats, brown sugar and baking soda.
  • Cut in butter until mixture is crumbly.
  • Press half of the crumbs into a greased 9 x 13 pan.
  • Top with Date filling mixture. Spread evenly with a spatula.
  • Top with remaining half of crumbs.
  • Bake 350 35 minutes til lightly browned.
  • Cut into 42 bars.

STRAWBERRY BISCOFF CRUNCH CAKE



Strawberry Biscoff Crunch Cake image

Strawberry and vanilla cake with freeze-dried strawberries and Biscoff cookies. All I can say is yum. This recipe is easy, simple, and delicious. It makes a large cake. Great for a family gathering or for a large crowd.

Provided by Yoly

Categories     Strawberry Cake

Time 1h5m

Yield 24

Number Of Ingredients 12

1 (15.25 ounce) package vanilla flavored cake mix
1 (15.25 ounce) package strawberry cake mix
6 large eggs, divided
2 cups water, divided
1 cup canola oil, divided
1 ½ cups unsalted butter, softened
4 cups powdered sugar
6 tablespoons heavy whipping cream
2 teaspoons vanilla extract
3 cups freeze-dried strawberries
20 speculoos cookies (such as Lotus Biscoff®)
3 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch cake pans.
  • Combine vanilla cake mix, 3 eggs, 1 cup water, and 1/2 cup oil in a bowl. Beat with an electric mixer until well combined. Divide batter amongst 2 cake pans.
  • Combine strawberry cake mix, remaining 3 eggs, 1 cup water, and 1/2 cup oil in a second bowl. Beat with an electric mixer until well combined. Divide batter amongst 2 cake pans.
  • Bake cakes in the preheated oven until a toothpick inserted in center comes out clean, 24 to 28 minutes. Remove cakes from oven and cool on a wire rack.
  • For the frosting, beat butter and powdered in a bowl sugar until smooth. Add vanilla and heavy cream. Beat until fluffy.
  • For the crunch, crush freeze-dried strawberries and cookies in a large resealable plastic bag. Add butter and shake until the mixture is evenly combined.
  • Place one vanilla cake on a cake stand and top with a thin layer of frosting. Add one strawberry layer and top with frosting. Repeat with the remaining cakes, alternating between vanilla and strawberry layers. Frost the sides of the cake. Cover the cake completely with strawberry-Biscoff crunch, pressing the mixtures all over the sides and top.

Nutrition Facts : Calories 487 calories, Carbohydrate 57.2 g, Cholesterol 83.4 mg, Fat 28 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 11.6 g, Sodium 280 mg

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