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 CAKE
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
- Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
- Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
FRESH STRAWBERRY MARBLE CAKE
I love strawberries and I love cake so I decided to make this. I made this cake for my birthday. It came out great and everyone in the house loved it. Decorate the top with strawberries if desired.
Provided by Junia Sonier
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper; grease and flour the sides.
- Puree whole strawberries in the bowl of a food processor or electric blender and set aside.
- Mix flour, baking soda, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture, alternating with buttermilk, beating well after each addition.
- Beat egg whites in another large bowl with an electric mixer on high speed until peaks form. Gently stir into the batter.
- Pour 1/2 of the batter in a medium bowl and set aside. Add pureed strawberries and food coloring to the remaining batter and mix well.
- Pour batters evenly into the prepared cake pans, alternating between red and white batter in each pan.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Immediately run a spatula between the cakes and the sides of the pans. Let cool for 15 minutes; remove cakes from the pans. Remove paper. Cool completely on wire racks.
- While cakes are cooling, mix confectioners' sugar, cream cheese, butter, milk, strawberry extract, vanilla extract, and food coloring together in a bowl. Let sit for 15 to 30 minutes.
- Frost the bottom cooled cake layer and add 1/2 of the sliced strawberries evenly. Repeat for second layer. Add the top layer. Frost the top and sides, covering any trace of strawberries in the layers.
Nutrition Facts : Calories 818.3 calories, Carbohydrate 113.8 g, Cholesterol 173.6 mg, Fat 38.1 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 311.2 mg, Sugar 92.5 g
CLASSIC STRAWBERRY CAKE RECIPE BY TASTY
The strawberry takes the cake! This classic cake is full of strawberry flavor and frosted to perfection with a thick vanilla-scented buttercream.
Provided by Betsy Carter
Categories Bakery Goods
Time 2h
Yield 16 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 383 calories, Carbohydrate 83 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 61 grams
VANILLA AND STRAWBERRY CAKE
Make and share this Vanilla and Strawberry Cake recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.).
- Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10″ cheesecake pans - aka springform pans - because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
- Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.
- Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
- Spread 3 TBSP of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
- Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people.
Nutrition Facts : Calories 1126.5, Fat 56.3, SaturatedFat 33.3, Cholesterol 261.8, Sodium 414.3, Carbohydrate 148.3, Fiber 2.6, Sugar 111.1, Protein 10.4
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
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