Strawberry Filled Banana Cream Cake Recipes

BANANA CAKE- STRAWBERRY HONEY FILLING & CREAM CHEE

Steps:

• Preheat oven to 350 degrees. Grease and flour an 8 inch cake pan and an 8 inch metal mixing bowl. Line the cake pan with parchment paper. Set aside. Or grease and flour a 9x13 inch baking pan or two 9 inch layer cake pans.
• In a large bowl, cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
• To the creamed butter mixture, slowly add the milk and flour.
• Add vanilla, baking soda and pureed bananas
• Bake cakes for 25-30 minutes, for the 9x13 inch pan approximately 35-40 minutes.
• Remove from oven, place on cooling racks; allow to cool and remove from pans. Slice layers in half. While cake is baking prepare the filling.
• Strawberry Honey Filling: Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until a smooth sauce is formed. Add the remaining strawberries and pulse until chopped, but not liquefied. Set aside.
• Cream Cheese Frosting: In a large mixing bowl combine cream cheese and butter, beat until smooth. Add sugar and vanilla, beat well.
• Marzipan Honey Bees: Take a small piece of the marzipan and roll it between the palms of your hands until a 1 inch sized rope is shaped. Paint the stripes on the marzipan with a clean paintbrush using black food coloring. Place them on a sheet of parchment allowing them to dry. When they are no longer tacky, press 2 almond slivers into the bees to make their wings. Twist a little crafting wire, insert one end into the bottom of the bees.** The bees can be made several days ahead and stored in a sealed container.
• To construct the cake: Place 1 8inch layer on cake plate, put a very thin layer of the cream cheese frosting (crumb coat thickness) over the cake first. This helps to keep the berry filling from seeping into your cake. (To make the crumb coat thickness: just thin a little of the cream cheese frosting with milk to an approximate consistency of mayonnaise.)
• ** Before applying the berry filling, use some of the cream cheese frosting to build a "dam" around the edge of cake. This keeps the filling in place so it doesn't squeeze out when you put on the next layer. Place some of the strawberry honey filling on the first layer. Repeat with the remaining layers.
• When all the layers are in place, swirl the remaining frosting on the cake in a beehive pattern. Insert the Marzipan Honey Bees Ta-Da... a wonderful, luscious springtime cake

STRAWBERRY BANANA CREAM CAKE

Steps:

• 1. Preheat oven to 375* Prep: Strawberries hold out 10 whole set (chill) Don't slice bananas till time to Ice cake (bananas will turn brown). Lightly grease and flour 2 - 9x1 1/2 Cake pans. Slice one layer in half to make three layers
• 2. In mixing bowl place, flour, baking powder, and salt. In mixer bowl beat shortening on medium speed for 30 seconds. Add sugar, vanilla, and beat till fluffy.
• 3. Add dry ingredients and milk alternating to beaten mixture. Beat on low speed after each addition.
• 4. Wash beaters. In small mixing bowl beat egg whites beat till stiff peaks form. Gently fold into flour mixture. Pour into cake pans. Bake in 375* oven for 20 minutes till toothpick inserted comes out clean. Cool 10 minutes on rack, remove from pans place on rack.
• 5. Icing Cake: Combine yogurt and milk with whisk mix into instant pudding stir till thickens. Stir in 2 cups of whip cream, chill while cake cools. Put remainder of whip cream into refrigerator.
• 6. Let's put it together:) Lay first layer face down on cake plate, spread pudding mixture on cake, layer 1 cup of sliced strawberries on top of pudding mixture, layer 1 cup of bananas on top of strawberries, layer 2 do same, place top layer face up on top carefully push toothpicks (5) around to hold layers together. Cover an chill 2 hours.
• 7. Frost with remaining whipped cream. OPT Place the 10 remaining Strawberries end Down on top of cake. Serve chilled

BANANA CREAM CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9-inch baking pan.
• In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
• In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in half-inch intervals.
• In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate for 2 to 4 hours.
• Spread whipped topping over top of cake; sprinkle with grated chocolate, if desired. Cut into squares to serve.
• Paula's Pointers:.
• •Use very ripe bananas for best flavor.
• •Be sure to allow chilling time after topped with pudding--it needs at least 2 hours to set.
• •Allow frozen nondairy whipped topping to thaw in refrigerator overnight before using. That ensures it will spread smoothly over cake.

STRAWBERRY BANANA SPLIT CAKE

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.

STRAWBERRY FILLED BANANA CREAM CAKE

Steps:

• Preheat oven to 350 degrees F.
• For the cake Sift together flour, baking powder and salt.
• In another bowl, beat eggs until light and fluffy, then add all flavorings.
• Add sugar gradually, and continue by adding flour mixture alternately with cream, beating after each addition until just.
• smooth.
• Pour batter into two 9" greased round cake pans and bake in your preheated oven for approximately 40 minutes or until done.
• While cake is cooking, make your syrup.
• Do so by combining sugar and water in a heavy small saucepan.
• Bring mixture to a boil over moderate heat, stirring constantly until sugar is dissolved.
• Remove from heat and cool to room temperature. Stir in creme de banana.
• Once cake has finished baking, remove from oven and cool on racks.
• After they have cooled, brush cakes with syrup.
• For the filling, whip cream in large chilled bowl on low speed until soft peaks form.
• Add Grand Marnier and sugar and beat on high speed until it becomes smooth and spreadable.
• Fold in mashed strawberries.
• Spread the filling between the cake layers and add sliced banana on top of bottom layer.
• Spread remaining mixture on top and sides of cake.