STRIKING STRAWBERRY CAKE
Strawberries plus strawberry gelatin added to the mix packs this cake with tons of strawberry flavor. The Cool-Whip and strawberry frosting just adds to the delight!! Very easy to make, and nice to take to picnics and potlucks. I have never made this as a layer cake, but I imagine that you may have to use a bit more Cool-Whip to frost the entire outside of the cake.
Provided by Manda
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Beat together all cake ingredients and pour into greased and floured 9x13-inch cake pan.
- Bake for 35 minutes, or until toothpick inserted in center comes out clean.
- Make frosting by folding strawberries into Cool-Whip.
- Spread frosting over cooled cake, and refrigerate until serving.
- **Note:This cake can also be prepared as a layer cake by baking in two 9-inch cake pans, spreading a thin layer of frosting between layers, then frosting outside of cake.
STRAWBERRY CAKE
This is a yummy strawberry cake with real strawberries. It's a family favorite passed down from my Grandmother.
Provided by Rather Be Cookin
Categories Dessert
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a large bowl.
- Beat for 3 minutes (strawberries may be added last ½ minute).
- Place batter in a 9X13 pan and bake at 350 for 30 minutes or until knife inserted in cake comes out clean.
- Mix the icing ingredients and beat well.
- Spread on cake.
Nutrition Facts : Calories 468.2, Fat 22.2, SaturatedFat 6.3, Cholesterol 65.9, Sodium 332.5, Carbohydrate 65.1, Fiber 0.7, Sugar 54.5, Protein 4
STRAWBERRY CAKE
Make and share this Strawberry Cake recipe from Food.com.
Provided by Greggy
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Mix flour, sugar, baking powder, non-fat dry milk, Pink Himalayan Sea salt and strawberry gelatin in a stand mixer with a paddle attachment on low.
- Add water, vanilla, vegetable oil, eggs and mix until incorporated. Scrape bowl in between mixing.
- Fill greased, parchment paper-lined, and lightly flour-dusted cake pan(s) about 1⁄2 way full with the batter.
- Evenly spot teaspoon-full increments of strawberry jam on top of the batter in the cake pans. Swirl jam with a toothpick or skewer.
- Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
Nutrition Facts : Calories 5268.9, Fat 127.6, SaturatedFat 19.7, Cholesterol 570, Sodium 3273.4, Carbohydrate 950.9, Fiber 12.6, Sugar 612.6, Protein 86.7
STRAWBERRY CAKE
The best strawberry cake you will ever eat! Made with fresh strawberry puree in the cake and frosting. This will make anyone who eats it a strawberry cake lover for life! It's so easy to make and so delicious.
Provided by Cindi
Categories Dessert
Time 55m
Yield 1 Three layer 8 Inch Cake, 8 serving(s)
Number Of Ingredients 19
Steps:
- MAKE THE CAKE:.
- Grease three 8 inch round cake pans and preheat oven to 350 degrees.
- Beat the butter and sugar until light and fluffy about 5 minutes.
- Add sour cream and mix until well combined.
- Add eggs in two batches and mix until well combined each time.
- Combine dry ingredients in separate bowl.
- Add in half of the dry ingredients and mix until well combined. Do not overmix.
- Add in strawberry puree and strawberry extract and mix until well combined. Do not overmix.
- Add in the other half of the dry ingredients and mix until well combined. Do not overmix.
- Optional: Add drops of pink food coloring to batter until you reach the desired color.
- Divide batter into the three greased cake pans and bake for 25-30 minutes until toothpick comes out clean.
- Cool 10 minutes on rack and remove from pans and cool completely on rack.
- MAKE THE FROSTING:.
- Beat the sugar and shortening together until smooth.
- Add 6 cups of powdered sugar 2 cups at a time and mix until smooth.
- Add strawberry puree and extract and mix well.
- Add other 6 cups of powdered sugar 2 cups at a time and mix until smooth.
- Add pink coloring until desired color is reached.
- ASSEMBLE THE CAKE:.
- Spread 2 T of strawberry jam on the top of 2 of the cake layers (these will be the bottom 2 layers of the cake.
- Spread 1 cup of strawberry frosting on top of one of those layers.
- Put the other layer, with strawberry preserves on it, on top of that layer and spread that one with 1 cup of strawberry frosting.
- Place the last layer (no strawberry preserves on this one) on the very top and spread with 1 cup of strawberry frosting.
- Use the remaining frosting (and there will be a lot) to frost the sides and top of the cake and decorations.
- I suggest you crumb coat the cake and put it in the freezer for 15 minutes and then frost the cake so the sides and top are smooth or any other way you desire. Decorate with shells or flowers or dots by using piping tips.
Nutrition Facts : Calories 1905.9, Fat 96.2, SaturatedFat 49.8, Cholesterol 272, Sodium 1046.8, Carbohydrate 260.8, Fiber 2.6, Sugar 222.9, Protein 8.8
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