Triple Layer Strawberry Cake Recipes

Steps:

• Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
• Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
• Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
• Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
• Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.

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 the cake according to package instructions for three 8 inch round cake pans. Bake as directed on the package. Cool on wire rack.
• To make the Frosting: In a large bowl, beat the egg white, sugar and strawberries on high speed until very stiff peaks form. This takes about 20 minutes. The frosting really grows so be sure you use a large bowl.
• To assemble the cake: Place one layer on a serving plate, put in a couple toothpicks (this helps to hold the layers together) and frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top, and frost top and sides of cake with the remaining frosting.

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:

• 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 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:

• 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.