Strawberry Pecan Cake Recipes

STRAWBERRY TRES LECHES CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
• Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
• Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
• Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
• Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.

STRAWBERRY-PECAN PIE

Steps:

• In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake at 375° for 50-55 minutes or until crust is golden brown. Cool on a wire rack.

STRAWBERRY PECAN CAKE

Steps:

• 1. Mix all cake ingredients. Bake in 3 layers at 350 for 20-30 minutes. Oven temps vary.
• 2. Topping and Filling: Cream sugar and butter, adding other ingredients. Add juice from strawberries if needed. I used all of mine. I don't like it real thick because its too hard to spread on cake. Spread on cake and enjoy.

STRAWBERRY PECAN CAKE

Steps:

• 1. Mix together dry ingredients: cake mix, jello and pudding mix. Add oil, butter, milk and eggs.
• 2. Wash and chop strawberries.
• 3. Chop pecans.
• 4. Add strawberries and nuts to cake batter.
• 5. Preheat oven to 350. Grease and flour three 9" cake pans. Divide batter into all pans, bake for 25-30 minutes. Give it some time to cool before frosting.
• 6. Icing: mix together all ingredients. spread icing between, on sides and on top of cooled cake layers.
• 7. Decorate with strawberry and pecan halves.
• 8. omg it is so delicious. dennis said it's the best cake he's ever had.

STRAWBERRY PECAN CAKE

Steps:

• Cake Directions:.
• Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done.
• Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).
• Frosting Directions:.
• In a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.

SOUTHERN PECAN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
• Divide batter between the prepared cake pans.
• Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
• Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
• Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
• Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

STRAWBERRY CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
• Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.