TRIPLE STRAWBERRY CAKE RECIPES
TRIPLE-LAYER STRAWBERRY CAKE | ALLRECIPES
This is so good any time of year!
Provided by FireStarter77
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Total Time 2 hours 40 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 1 triple layer 9-inch cake
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, CarbohydrateContent 103.6 g, CholesterolContent 88.7 mg, FatContent 34 g, FiberContent 0.7 g, ProteinContent 4.5 g, SaturatedFatContent 11.4 g, SodiumContent 255.6 mg, SugarContent 93.1 g
TRIPLE-DECKER STRAWBERRY CAKE RECIPE | MYRECIPES
This three-layer strawberry cake gets its delicious flavor from chopped fresh strawberries and strawberry gelatin. Slather with the homemade strawberry buttercream frosting for a rich cake that's truly out of this world.
Provided by MyRecipes
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
- Pour batter into 3 greased and floured 9-inch cakepans.
- Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.
- 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. Serve immediately, or chill up to 1 week.
- Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.
- To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.
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