STRAWBERRY-LIME LAYER CAKE
Fresh strawberries bring fruity flavor and gorgeous color to a lovely layered white cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray two 8- or 9-inch round cake pans with baking spray with flour.
- Make cake batter as directed on box--except stir lime peel into batter. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
- Reserve 3 whole strawberries for garnish. Cut remaining strawberries into thin slices. Finely chop enough of the sliced strawberries to equal 1/2 cup.
- In medium bowl, beat butter with electric mixer on low speed about 30 seconds to soften, then beat on high speed until fluffy. Add chopped strawberries and powdered sugar; beat on low speed until sugar has been incorporated. Increase speed to medium; beat until frosting is fluffy. Divide frosting into fourths.
- With long, sharp knife, split each cooled cake layer horizontally in half. Place 1 layer, cut side up, on serving plate. Spread with one-fourth of the frosting; top with half of the sliced strawberries. Add second layer, cut side down. Spread with one-fourth of the frosting. Add third layer, cut side up. Spread with one-fourth of the frosting; top with remaining sliced strawberries. Add remaining cake layer, cut side down. Frost top of cake with remaining frosting.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Frost side of cake with whipped cream. Refrigerate at least 1 hour before serving. Garnish top of cake with whole strawberries just before serving. Store covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 76 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 58 g, TransFat 1/2 g
LIME-MINT POUND CAKE WITH STRAWBERRY FILLING
This pound cake is a combination of some of my favorite flavors. It's predominately strawberry and lime, with a subtle, refreshing hint of mint that hits just on the back of your tongue. This cake is just as good without the mint, however--so if you're not a fan, feel free to omit it.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 15
Steps:
- Place strawberries, sugar, and lime juice for filling in a nonreactive pot over medium heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Remove from heat and allow to cool to room temperature.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®).
- Whisk flour, baking soda, baking powder, and salt together in a bowl.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in lime juice, lime zest, and vanilla extract. Pour 1/3 of the dry ingredients into the wet ingredients and mix until just combined. Mix in 1/2 of the yogurt until just combined. Repeat once more with flour and yogurt, then with remaining flour. Gently fold in mint leaves.
- Pour 1/3 of the batter into the prepared pan. Carefully spoon the cooled filling over the batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining batter over the filling and smooth the top.
- Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 429 calories, Carbohydrate 56.3 g, Cholesterol 137.4 mg, Fat 19.9 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 11.4 g, Sodium 219.3 mg, Sugar 29.8 g
STRAWBERRY-LIME STUFFED CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 6 jumbo cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
- Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.
- To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.
STRAWBERRY LIME CAKE
Make and share this Strawberry Lime Cake recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan.
- Sift together 2 1/4 cup flour, baking soda, salt, and 1/2 the lime zest. Set aside.
- Cream together the sugar and the butter. Add the eggs one at a time, then stir in 1 tablespoon lime juice and vanilla.
- Add the sour cream and the flour mixture alternating between the two and mixing just until combined.
- Toss the strawberries with the remaining 1/4 cup flour. Then gently mix into the batter.
- Pour batter into the bundt pan and bake for 60 minutes or until a toothpick comes out clean.
- Allow to cool 10 minutes in the pan and then turn out onto a wire rack to cool completely.
- Whisk together remaining lime juice, zest, and powdered sugar. Drizzle over the cake.
Nutrition Facts : Calories 448.1, Fat 21.9, SaturatedFat 13.1, Cholesterol 100.5, Sodium 324.2, Carbohydrate 59.3, Fiber 1.6, Sugar 37.1, Protein 5.2
STRAWBERRY-LIME ANGEL CAKE
A beautiful cake dessert ready in just 15 minutes - angel food cake served with a sweet and citrusy strawberry and whipped topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, mix strawberries, brown sugar, lime peel and lime juice; toss gently to mix well.
- Place 1 cake slice on each of 4 serving plates. Spoon 1/2 cup fruit over each cake slice; top each with 1 tablespoon whipped topping.
Nutrition Facts : Calories 190, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 33 g, TransFat 0 g
STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY-LIME DAIQUIRI POKE CAKE
This impressive cake is an adult version of the beloved poke cake inspired by a refreshing summer drink!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Make and bake cake mix as directed on box for two 8-inch round pans, adding grated lime peel to batter. Remove from pan to cooling rack; cool completely, about 1 hour. Wash and dry cake pans.
- Return cooled cake layers to clean 8-inch round pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
- In 1-quart saucepan, heat 1 cup water to boiling. Remove from heat; stir in rum, lime juice and gelatin. Stir until completely dissolved. Spoon half of gelatin mixture over each cake. Refrigerate 1 to 3 hours to allow gelatin to set in cakes.
- To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread about 1 cup frosting on top of cake. Unmold second cake; carefully place on first cake on platter.
- Frost side and top of cake with remaining frosting. Refrigerate 1 hour before serving. Garnish with strawberries and lime. Loosely cover and refrigerate any remaining cake.
Nutrition Facts : Calories 470, Carbohydrate 69 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 52 g, TransFat 2 1/2 g
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