Strawberry Ombre Cake Recipes

Steps:

• Heat oven to 350°F. Grease and lightly flour 2 (8-inch) round baking pans; set aside. Place strawberries into 5-cup blender container. Cover; blend until smooth. Combine 1 cup prepared strawberries, cake mix, 1/4 cup butter, egg whites, water and 3 drops food color in large bowl. Beat at low speed for 30 seconds or until mixed. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed. Spread about 3/4 cup batter into 1 prepared pan. Add 5 drops red food color to remaining batter; beat until well mixed. Remove about 3/4 cup batter; spread into another prepared pan. Bake 9 to 12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean pans; grease and lightly flour pans. Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above. Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in large bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth. Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake. Top with fresh sliced strawberries, if desired. Store refrigerated.

Steps:

• Heat oven to 350°F.
• Cover clean kitchen towel with waxed paper; set aside. Spray 15x10x1-inch pan with cooking spray; cover with second sheet of waxed paper. Spray with additional cooking spray; sprinkle evenly with flour.
• Beat eggs in large bowl with mixer on high speed 5 min. or until frothy and lemon colored. Add dry cake mix, water and oil; beat on low speed 30 sec., then on medium speed 1 min. Pour 1 cup batter into each of 4 small bowls. Use half the food coloring to tint batters in small bowls into varying shades of pink, using toothpick to add different amount of food coloring to batter in each bowl. Spoon remaining (untinted) batter into 4 paper-lined muffin cups.
• Spoon lightest-colored tinted batter into crosswise strip down one short side of prepared pan. Repeat with remaining tinted batters to form 3 additional crosswise strips, ending with darkest colored batter. Gently tap filled pan on counter several times to remove any air bubbles.
• Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off and discard waxed paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, transfer cupcakes to second wire rack; cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Fold in strawberries and 1 cup (about 1/3 of tub) COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Re-roll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
• Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Reserve 1/2 cup cream cheese mixture; spoon remaining cream cheese mixture evenly into 3 medium bowls, adding about 1/2 cup cream cheese mixture to each bowl. Use remaining food coloring to tint cream cheese mixture in each bowl to different shade of pink.
• Unwrap cake; place on platter. Frost with cream cheese mixtures to create ombré design as shown in photo. Refrigerate 15 min. Meanwhile, store cupcakes in airtight container at room temperature until ready to serve another time.