TRIPLE-LAYER STRAWBERRY CAKE WITH FRESH STRAWBERRY BUTTERCREAM FROSTING
Perfect for any occasion, this Southern-style triple-layer strawberry cake (made from scratch!) is a moist, amazingly delicious cake with a fresh, bright strawberry buttercream frosting.
Provided by Renee
Categories Dessert
Time 3h
Number Of Ingredients 19
Steps:
- Combine fresh strawberries and two tablespoons of sugar in a blender. Pulse until strawberries are reduced to a pulp. DO NOT blend until smooth. (You will use ½ cup of the puree for the cake. Reserve the remaining puree to use in the frosting.) Set aside and allow to macerate further while you perform next few steps.
- Preheat oven to 350°F | 175°C. Grease and flour three 9-inch round cake pans.
- Whip eggs whites until they form medium peaks. Set aside.
- Combine sifted flour and baking powder. Set aside.
- Whisk together milk, strawberry puree, lemon zest, and vanilla. Set aside.
- In a large mixing bowl, cream together butter, sugar, dry strawberry Jell-O®, and salt. Beat in eggs yolks one at a time.
- Stir flour mixture into batter alternately with strawberry-milk mixture.
- Gently fold in whipped egg whites.
- Pour batter evenly into the three prepared cake pans. Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean.
- Allow cakes to cool in their pans over wire rack for at least 10 minutes. Carefully tap out onto wire rack to cool completely.
- Using an electric mixer, beat butter on medium-high until light and fluffy.
- With mixer on low, add powdered sugar to the whipped butter alternately with ⅓ cup pureed strawberries. Combine thoroughly into a soft, creamy mixture that will hold its shape. Cool in the refrigerator for 10 minutes, or until it has firmed up slightly.
- Spread the top of the bottom layer of cake with frosting. Add the middle layer and refrigerate again until the frosting has firmed up a bit. Add the top layer and frost sides and top of cake. For a cleaner frosting, apply a crumb coat first to keep the crumbs out of your final frosting. If you are spreading the frosting on thick, you may want to refrigerate the cake after you apply the frosting between each layer until the frosting has firmed just a bit; about 10-15 minutes for each layer. (If you are frosting it thin, you probably won't need to do this.)
- Decorate with fresh strawberries if desired.
Nutrition Facts : ServingSize 1 piece, Carbohydrate 82 g, Protein 5 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 114 mg, Sodium 325 mg, Fiber 1 g, Sugar 66 g, Calories 610 kcal
TRIPLE STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
- Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use.
- Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
- Split each shortcake and fill with the strawberries and whipped cream.
TRIPLE-LAYER STRAWBERRY CAKE
This is so good any time of year!
Provided by FireStarter77
Categories Strawberry Cake
Time 2h40m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
- Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
- Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
- Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.
Nutrition Facts : Calories 723.3 calories, Carbohydrate 103.6 g, Cholesterol 88.7 mg, Fat 34 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 255.6 mg, Sugar 93.1 g
STRAWBERRY TRIFLE
This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.
Provided by prissycat
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h15m
Yield 12
Number Of Ingredients 6
Steps:
- Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g
THREE LAYER STRAWBERRY CAKE
This fabulous cake starts with a cake mix and has fresh strawberries, coconut and pecans it it. The strawberry cream cheese frosting really sets it off. From Allrecipes.
Provided by Marie
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350° and grease and flour 3 (9") round cake pans.
- Stir together cake mix and jello mix in a large bowl.
- Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
- Beat on low speed until blended.
- Scrape bowl and beat for 4 minutes on medium speed.
- Fold in the coconut and pecans.
- Divide the batter among the prepared pans.
- Bake for 25 to 30 minutes or until toothpick inserted into the center of the cake comes out clean.
- Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
- For frosting, mash the 3/4 cup strawberries to make 1/2 cup, then drain well and set aside.
- In a medium bowl, beat cream cheese and butter until smooth, then blend in powdered sugar and drained strawberries.
- Beat on medium speed until frosting lightens and is well combined.
- Fold in the coconut.
- Frost between layers and on top and sides.
- Chill uncovered for 30 minutes or until frosting sets, then cover and chill for 4 hours before serving.
Nutrition Facts : Calories 566.7, Fat 34.1, SaturatedFat 11.8, Cholesterol 84.8, Sodium 363.4, Carbohydrate 62.2, Fiber 1.2, Sugar 52, Protein 5.5
TRIPLE DECKER STRAWBERRY CAKE
This came in my March issue of Southern Living. I immediately saw it and felt the need to post. My family loves anything Strawberry and this is amazingly easy and oh so delicious. I hope you all enjoy it too!! I doubled the amount of frosting as they did in the magazine.
Provided by jb41848
Categories Dessert
Time 58m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Beat cake mix and next 7 ingredients at low speed with an electric mixer for 1 minute.
- Scrape down sides and beat at medium speed 2 minutes more, stopping to scrape sides if needed.
- Strawberries should be well blended into batter.
- Pour batter into 3 greased and floured 9 inch round pans.
- Bake at 350 degrees for 23 minutes or until cake springs back when lightly pressed.
- Cool in pans on wire racks for 10 minutes.
- Remove from pans, cool completely on wire racks.
- Spread Strawberry Buttercream Frosting between layers and on top and sides of cake.
- Garnish if desired.
- Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer for 20 seconds or until fluffy.
- Add the powdered sugar and chopped strawberries, beating at low speed until creamy.
SOUTHERN TRIPLE DECKER STRAWBERRY CAKE RECIPE - (4.1/5)
Provided by Eternallylawson
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. The strawberries should be well blended. Pour batter into 3 greased and floured 9-inch round cake pans. Bake for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely. To make frosting, beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.) Spread the frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.
EASY TRIPLE BERRY CAKE
This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g
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