Strawberry Banana Layer Cake Recipes

Steps:

• In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter., Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. , Spread between layers and over top and sides of cake. Store in the refrigerator.

Steps:

• In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes; stir in basil. Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until edges of cake are golden brown (center will be moist), 3-1/2 to 4 hours., Remove slow-cooker insert; sprinkle cake with baking chips. Let cake stand, uncovered, 10 minutes before serving. Serve with toppings as desired.

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.

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

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.