Triple Berry Cake Wyellow Strawberry Cake Recipes

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In large bowl or bowl of stand mixer, beat cake mix, water, oil and eggs on low speed 30 seconds. Beat 2 minutes on medium speed, scraping side of bowl occasionally. Pour batter into pie plate until plate is 3/4 full (you will not use all of the batter).
• Bake 25 minutes or until edge is set but center is only slightly wobbly. Meanwhile, toss strawberries with sugar and salt; let stand 20 minutes.
• Remove cake from oven; place on cooling rack to cool slightly. Increase oven temperature to 450°F.
• On lightly floured work surface, cut middle section of 1 pie crust into 3 long (1-inch-wide) strips. Press ends of strips together to make 1 long strip for pie edge; set aside. Cut second pie crust into 1-inch-wide strips.
• Carefully arrange half of the pie crust strips from second pie crust about 1 inch apart on top of strawberries. Fold back every other strip halfway; arrange 1 of the remaining strips crosswise in center of pie. Fold strips back over. Repeat until lattice crust is created, alternating strips you fold back. Trim off excess pie crust with kitchen scissors.
• Arrange long strip of pie crust around edge of pie, pressing lightly onto pie plate edge to secure. Carefully crimp crust with fingertips. Cover edge with foil.
• Bake pie cake at 450°F 10 to 15 minutes or until crust is golden brown. Remove from oven to cooling rack. Cool at least 15 minutes before cutting.

Steps:

• Preheat oven to 350°. In a large bowl, combine dry cake mix, gelatin powder, water and oil. Beat on low speed 1 minute or until moistened; beat on medium 4 minutes. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mashed strawberries into cake batter. , Pour into three greased and floured 8-in. round baking pans. Bake 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Spread whipped cream or frosting between layers and over top and sides of cake. If frosted with whipped cream, store in the refrigerator.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
• Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired. Store covered in refrigerator up to 12 hours.

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.

Steps:

• In a large bowl, stir together flour, sugar, baking powder and cinnamon.
• In a small bowl, mix egg, melted butter, milk and vanilla.
• Stir liquids into dry ingredients just till blended.
• In a buttered 9-inch square pan, spread half of dough.
• Top with berry mixture and spoon remaining dough over berries.
• In a separate bowl combine brown sugar, flour, cinnamon and nuts.
• Stir in melted butter until mixture resembles moist crumbs.
• Sprinkle this over top of dough and press in lightly.
• Bake in a 375° oven 40 minutes or until topping is golden brown.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to a greased 13x9-in. pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream if desired.