Strawberries Peaches Cake Recipe 455

Steps:

• CAKE: Preheat oven to 350°F. Combine all ingredients in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan and bake at 350°F until toothpick comes out clean. Cool in pan for 25 minutes. Remove to rack and cool completely. When cool, cut cake in half to make 2 layers. You can freeze for 30 minutes if you'd like to make cutting easier. Make freshly whipped cream. Whip heavy cream in the bowl of an electric mixer with wire whisk, on high speed. Add usgar and vanilla as peaks begin to form. Assemble cake. Frost bottom layer with freshly whipped cream. Layer the peaches. Top with second layer. Frost tops and sides with freshly whipped cream. Alternate rows of strawberries and peaches.

Steps:

• In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries.

Steps:

• 1. Preheat oven to 350 F. Spray a six muffin pan with non-stick spray.
• 2. Open the crescent rolls.
• 3. Separate the individual rolls.
• 4. Cut to cover the bottom of each muffin holder; doing your best to come up the sides a bit (use 3/4 of the dough for this).
• 5. Add 1 tablespoon of mascarpone cheese to each tin.
• 6. Add 1 tablespoon of strawberry jam to each tin (if you don't have strawberry jam, use whatever kind of jam you have!).
• 7. Chop up the peach (I used a grilled peach because it was leftover from last night's dinner! But a canned peach would be just as good...or substitute with whatever fruit you have on hand).
• 8. Place into the muffin tin.
• 9. Use the remaining 1/4 of the dough to crisscross the top of each pie.
• 10. Put 1/2 tablespoon butter on the top of each pie.
• 11. Sprinkle with some brown sugar.
• 12. Bake for 10 minutes or until golden on top.
• 13. Let cool five minutes because the fruit is really hot! Serve with ice cream or whipped cream! Enjoy!

Steps:

• In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter. Pour into three greased and floured 8-inch round baking pans. Bake at 350°F for 25 to 30 minutes or until a toothpick comes out clean. Cool for 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.