Triple Berry Cake W Yellow Strawberry Cake Recipes

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TRIPLE BERRY CAKE W/YELLOW & STRAWBERRY CAKE

I made this for my husband's birthday and didn't have all the right ingredients and kind of winged it. Turned out fabulous and was a big hit for everyone! And I won't lie, I put it in tupperware and ate it straight out of the containers for days afterwords! There's fruit in it, so it's still healthy, right? :)

Provided by Fantastical Sharing

Categories     Dessert

Time 2h18m

Yield 1 cake

Number Of Ingredients 10



Triple Berry Cake W/Yellow & Strawberry Cake image

Steps:

  • Preheat oven to 350.
  • Generously grease three 8-inch cake pans.
  • Prepare cake batter according to box directions and divide evenly in pans. I did pans half strawberry, half yellow and used a butter knife to swirl the batters.
  • Bake until toothpick comes out clean, 15 to 18 minutes.
  • Cool in pans 10 minutes and turn out on wire racks.
  • Place berries in large bowl and set aside.
  • Microwave 1/4 cup preserves in small bowl on HIGH until melted, about 30 seconds.
  • Pour over berries and stir carefully to glaze berries.
  • Place 1 layer of cake on a platter; spread with whipped cream and spoon 1/3 cup berries on it.
  • Repeat with 2nd and 3rd layers.
  • Spoon remaining berries in center of top layer. Decorate edge with whipped cream.
  • Refrigerate 1 hour.
  • Melt remaining preserves and spoon over top of cake after slightly cooling, letting drip down the side.
  • Refrigerate one hour more.

1 (10 1/4 ounce) box yellow cake mix (Duncan Hines Moist Deluxe Classic Yellow)
1 (10 1/4 ounce) box strawberry cake mix (Duncan Hines Moist Deluxe Strawberry Supreme)
2 2/3 cups water (1 1/3 cup for each batter)
2/3 cup vegetable oil (1/3 cup for each batter)
6 large eggs (3 for each batter)
3/4 cup fresh blueberries (4 oz.)
2 cups fresh raspberries (12 oz.)
1 quart fresh strawberries, sliced about 1/4 inch thick (18 oz.)
1/2 cup seedless raspberry preserves, divided
2 cups sweetened whipped cream, divided

TRIPLE STRAWBERRY SHORTCAKES

Provided by Food Network Kitchen

Time 1h40m

Yield 6 servings

Number Of Ingredients 15



Triple Strawberry Shortcakes image

Steps:

  • Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
  • Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
  • Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use.
  • Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
  • Split each shortcake and fill with the strawberries and whipped cream.

2 cups all-purpose flour
1/2 cup freeze-dried strawberries
1/4 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup heavy cream, plus more for brushing
1 large egg
6 cups strawberries (about 1 3/4 pounds), hulled and halved or quartered
1/4 cup granulated sugar
Juice of 1/2 lemon
1/4 cup freeze-dried strawberries
1 cup cold heavy cream
1/3 cup confectioners? sugar
1 teaspoon pure vanilla extract

TRIPLE BERRY CHEESECAKE POKE CAKE

Poke a classic yellow cake and fill with homemade berry sauce before topping with a tangy, delicious no-bake cheesecake! This cake is best made the day before, which makes it great to bring to all those summer potlucks!

Provided by Julie Hubert

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 5h27m

Yield 12

Number Of Ingredients 17



Triple Berry Cheesecake Poke Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
  • Mix cake mix, 1 cup water, eggs, and vegetable oil in a stand mixer on low speed for 30 seconds. Increase speed to medium and mix for 2 minutes more. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on.
  • Line a baking sheet with parchment paper.
  • Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet.
  • Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container.
  • Mix strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit is soft and easily mashed, 7 to 8 minutes. Mash berries together with a fork and cool for 5 minutes.
  • Poke 5 rows of 6 holes in the cake using the handle of a wooden spoon, creating 30 holes. Drizzle 1/3 cup sweetened condensed milk over the entire cake. Pour berry mixture over cake and spread using a spatula, ensuring berry mixture goes into the holes. Cover cake and refrigerate at least 1 hour.
  • Place cream cheese in the bowl of a stand mixer fitted with a whisk attachment; mix on high until very smooth, at least 3 minutes. Add the remaining sweetened condensed milk, 1/4 cup lemon juice, and sea salt; mix for 1 minute. Spread cream cheese mixture over the cooled cake. Cover and chill cake, 3 hours to overnight.
  • Slice into 12 large pieces and top each with graham cracker crumb mixture.

Nutrition Facts : Calories 603.4 calories, Carbohydrate 68.8 g, Cholesterol 114.7 mg, Fat 33.2 g, Fiber 3.1 g, Protein 10.1 g, SaturatedFat 15.6 g, Sodium 529.4 mg, Sugar 46.1 g

cooking spray
1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
¼ cup vegetable oil
2 cups finely crushed graham cracker crumbs
6 tablespoons unsalted butter, melted
8 ounces fresh strawberries, hulled and chopped
8 ounces fresh blackberries
6 ounces fresh raspberries
⅓ cup white sugar
⅓ cup water
2 tablespoons lemon juice
1 (14 ounce) can sweetened condensed milk, divided
2 (8 ounce) packages cream cheese, softened
¼ cup fresh lemon juice
¼ teaspoon sea salt

EASY TRIPLE BERRY CAKE

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11



Easy Triple Berry Cake image

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

TRIPLE STRAWBERRY CAKE

An incredibly moist and light cake made with cake mix, strawberry gelatin and fresh strawberries. Great for summer picnics and get-togethers. Can be made to be very low fat by using an egg substitute and applesauce instead of oil in the cake mix and using fat free topping.

Provided by HLCOLBER

Categories     Strawberry Cake

Time 3h5m

Yield 24

Number Of Ingredients 5



Triple Strawberry Cake image

Steps:

  • Prepare cake according to package directions. Bake as directed for a 9x13 inch pan. Allow to cool.
  • Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set.
  • Spread whipped topping over cake and top with sliced strawberries.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 22.9 g, Fat 3.1 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 148.1 mg, Sugar 15 g

1 (18.25 ounce) package strawberry cake mix
1 (3 ounce) package flavored Jell-O®
4 cups water
2 cups frozen whipped topping, thawed
2 cups strawberries, sliced

TRIPLE BERRY PIE CAKE

Combine two dessert favorites--pie and cake--in a single dessert that's sure to please!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 8



Triple Berry Pie Cake image

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
  • Make cake batter as directed on box; pour into pan. In large bowl, stir together berries, granulated sugar and flour. Sprinkle berry mixture on top of batter in pan.
  • Bake 55 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; meanwhile, in small bowl, stir together powdered sugar and milk. Drizzle on top of warm cake. Cut into 4 rows by 3 rows to serve. Serve with ice cream.

Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 42 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, oil and eggs called for on cake mix box
6 cups frozen mixed berries (blackberries, blueberries and raspberries)
2/3 cup granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
3/4 cup powdered sugar
2 tablespoons milk
Vanilla ice cream, if desired

TRIPLE DECKER STRAWBERRY CAKE

This came in my March issue of Southern Living. I immediately saw it and felt the need to post. My family loves anything Strawberry and this is amazingly easy and oh so delicious. I hope you all enjoy it too!! I doubled the amount of frosting as they did in the magazine.

Provided by jb41848

Categories     Dessert

Time 58m

Yield 16 serving(s)

Number Of Ingredients 12



Triple Decker Strawberry Cake image

Steps:

  • Beat cake mix and next 7 ingredients at low speed with an electric mixer for 1 minute.
  • Scrape down sides and beat at medium speed 2 minutes more, stopping to scrape sides if needed.
  • Strawberries should be well blended into batter.
  • Pour batter into 3 greased and floured 9 inch round pans.
  • Bake at 350 degrees for 23 minutes or until cake springs back when lightly pressed.
  • 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.
  • Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer for 20 seconds or until fluffy.
  • Add the powdered sugar and chopped strawberries, beating at low speed until creamy.

1 (18 1/4 ounce) package white cake mix
1 (3 ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk
strawberry
1 cup butter, softened
2 (16 ounce) packages powdered sugar
1 cup finely chopped fresh strawberries

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