Strawberry Banana Torte Recipes

Steps:

• Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.

Steps:

• Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot over medium heat. Add the marshmallows and honey and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the cereal and 1 cup each of the crushed strawberries and bananas. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer. Scatter the remaining crushed fruit on top and press into the top (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

Steps:

• Melt butter in a pot over medium heat; when it foams, add bananas, strawberries and brown sugar. Stir, and cook until sugar has melted into butter, about 5 minutes.
• Add bourbon, and continue to cook until fruit is deeply soft and all the alcohol has cooked off, an additional 10 to 15 minutes. Serve over French toast or pancakes, or cool it and serve in yogurt.

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

Steps:

• Slice the angel food cake horizontally into 3 layers using a long serrated knife.
• Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.
• Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.
• Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.
• Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
• Cream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans.
• For the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries.
• To assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream.

Steps:

• Bake the cake according to the package directions.
• Let it cool completely before going any further.
• With a cake or bread knife, slice the cake in half crosswise and separate the two horizontal halves.
• Whip the cream until soft peaks form.
• Do not over-whip or the cream will turn to butter.
• Hull and slice the strawberries.
• Mix half of the sliced strawberries with half of the whipped cream.
• Spread the strawberry jam over the top of the bottom cake layer, and then cover with the whipped cream and strawberry mixture.
• Place the second cake layer on top of the bottom one.
• Frost the top and sides of cake with the remaining whipped cream.
• Decorate the top with remaining strawberries.
• Cover lightly with plastic wrap and refrigerate until ready to serve.

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13in x 9in x 2in dish. Chill for 1 hour.
• In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over the crust; chill for 30 more minutes.
• Layer with bananas, then ineapple, then strawberries.
• Carefully spread on Cool Whip and sprinkle with nuts. Chill until ready to serve.