Strawberry Vanilla Cake Recipes
VANILLA LAYER CAKE WITH STRAWBERRIES
I modified the candy bar cake into a strawberry layer cake that has been a huge hit. I am now known in my circle of friends as the cake lady. For little girls' birthdays I sometimes add food coloring to the frosting for a more festive look. Otherwise, the white frosting with the bright red strawberries is beautiful. I get asked for the recipe every time I make it.
Provided by KMBALLEW
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch cake pans.
- Beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. Scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.
- Beat cream cheese, confectioners' sugar, and white sugar together in a bowl with an electric mixer until smooth; fold in whipped topping until frosting is smooth.
- Place 1 cake on a serving platter. Spread frosting on top of the cake; top frosting with a layer of strawberries. Place 1 cake atop strawberries. Frost cake and top with a layer of strawberries. Place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.
Nutrition Facts : Calories 593.8 calories, Carbohydrate 71.6 g, Cholesterol 69.5 mg, Fat 32.9 g, Fiber 0.8 g, Protein 6.6 g, SaturatedFat 13.8 g, Sodium 491.2 mg, Sugar 34.3 g
STRAWBERRY VANILLA CAKE
I saw this recipe at the bookstore and it sounds yummy! Looks easy too! I love strawberry anything, so I am definitely going to try this out on my family! Let me know what you think!
Provided by babygirl65
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Grease and flour two 8 or 9" cake pans. Prepare cake as directed on box.
- To assemble, place one cake layer on serving platter.
- Place 1/4 cup of frosting in a piping bag or baggie, if you don't have a pipping bag.
- Pipe frosting on top layer around outer edges. Fill remaining with jam. Top with second layer.
- Spread remaining frosting on sides and top.
- Garnish with fresh strawberries!
Nutrition Facts : Calories 368.3, Fat 10.8, SaturatedFat 1.8, Cholesterol 0.9, Sodium 352.4, Carbohydrate 66.1, Fiber 0.6, Sugar 47, Protein 1.9
STRAWBERRY SPONGE CAKE
A classic Victoria sponge cake with an added twist. This is the perfect cake for an afternoon tea!
Provided by helenakeysxx
Time 40m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/electric. Grease two 20 cm cake tins and line with parchment paper.
- In a large bowl whisk the butter and sugar together until combined. Then, add the eggs one at a time and mix. Then, add all the single cream and mix once again.
- With a wooden spoon fold in the flour a third at a time until the mixture is smooth.
- In a separate bowl place the mashed strawberries and vanilla extract and mix gently with a small metal spoon. Add the strawberry mixture to the smooth cake mixture and combine.
- Pour the mixture into the cake tins and bake on a middle shelf for 20 minutes.
- Take out of the oven and leave to cool in the tins for 30 minutes before removing. After cooled, spread as much jam as desired on one of the two sponges. Then whip some double cream and place on top of the jam. Take the other sponge and sandwich both sponges together. Serve!
VANILLA CAKE WITH STRAWBERRY CREAM FROSTING
This is a wonderful vanilla cake with a sweet cream cheese and strawberry frosting. from Bon Appetite Magazine. I This is an AWESOME cake! You can choose to use 2 /9 inch pans or 3/9 inch pans. Even if you use 3 cakes, make sure you split them, I make that suggestion due to the horrible review that was recently left. I am trying to dummy proof this recipe, if you know what you are doing then go for it. This cake really is worth the time it takes to make it. The frosting is delicate and so, so delicious! The cake is moist and dense with a rich vanilla, butter flavor. I have gotten nothing but rave reviews on this cake. Also, this is a huge cake! It will probably serve more than 12-16. I found that 6 cups of strawberries was a bit too much for me but it depends on how many strawberries you like. After reading the very bad review left recently, I must insist that if you are looking for a lowfat cake please DO NOT make and review my cake. The nutrition info is CLEARLY posted. I guess some folks still take out their frustration on line, clearly.
Provided by TaterBug
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
- Cake:.
- Preheat oven to 325°F.
- Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans.
- Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely.
- Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer.
- Repeat this 2 more times with each layer of cake.
- Spread 2 cups frosting on top of cake and over sides of cake.
- Optional, spread remaining jam (room temp) on top and sides of cake (swirl).
- Cut cake into wedges and top with remaining strawberries.
STRAWBERRY VANILLA CAKE
Fresh strawberries add an element of tartness to the simple Vanilla Cake. The thin layers of strawberry jam inside the cake further enhance that flavor. At Tribeca Treats we typically offer this cake only when strawberries are at the height of flavor, making it a mouthwatering cake for a summer birthday celebration.
Yield makes enough for one 3-layer 8-inch cake one 2-layer 9-inch cake
Number Of Ingredients 4
Steps:
- Preheat the oven to 350˚F. Grease three 8-inch round cake pans with butter or nonstick cooking spray.
- Pour the Vanilla Cake batter into the prepared pans and bake as directed.
- While the cake is baking and cooling, prepare the Vanilla Icing, if you have not already done so. Set it aside.
- If necessary, trim the top of each cake layer with a serrated knife to make it even and flat.
- Starting with the bottom layer, use an offset spatula to spread a thin layer of strawberry jam across the top of the cake.
- Take a scoop of Vanilla Icing and spread it across the top of the jam, adding more as necessary until it makes a layer about 1/2 inch thick (see Icing a Cake, page 14).
- Center another layer of cake on top of the first layer and gently press it into the icing below. Repeat the process of spreading the jam and then the icing. (Note: You might not use a full 1/2 cup of jam.)
- Place the last layer of cake on top, gently pressing it into the icing, and then finish icing it with the crumb coat and final coat.
- Arrange the diced strawberries in a ring around the top edges of the cake.
- Serve the cake immediately, or keep refrigerated for up to 3 days. Bring the cake to room temperature for about 1 hour before serving.
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