Triple Strawberry Cake Recipes

Steps:

• In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
• Meanwhile, heat oven to 350°F. Place cereal in food-storage plastic bag; crush with rolling pin to make 1 cup. In small bowl, stir cereal and butter until well mixed. Press mixture firmly in bottom of ungreased 8-inch square pan. Bake 10 minutes or until crust is light golden brown. Set aside to cool.
• Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate about 1 hour or until firm.
• To serve, cut dessert into squares. Garnish each serving with strawberry fan.

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.

Steps:

• Preheat oven to 350°F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. The strawberries should be well blended. Pour batter into 3 greased and floured 9-inch round cake pans. Bake for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely. To make frosting, beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.) Spread the frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

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.

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.

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:

• Preheat oven to 350° and grease and flour 3 (9") round cake pans.
• Stir together cake mix and jello mix in a large bowl.
• Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
• Beat on low speed until blended.
• Scrape bowl and beat for 4 minutes on medium speed.
• Fold in the coconut and pecans.
• Divide the batter among the prepared pans.
• Bake for 25 to 30 minutes or until toothpick inserted into the center of the cake comes out clean.
• Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
• For frosting, mash the 3/4 cup strawberries to make 1/2 cup, then drain well and set aside.
• In a medium bowl, beat cream cheese and butter until smooth, then blend in powdered sugar and drained strawberries.
• Beat on medium speed until frosting lightens and is well combined.
• Fold in the coconut.
• Frost between layers and on top and sides.
• Chill uncovered for 30 minutes or until frosting sets, then cover and chill for 4 hours before serving.

Steps:

• Heat oven to 350º F.
• Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, dry gelatin mix and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in thawed frozen strawberries; pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Garnish with fresh strawberries just before serving.