TRIPLE DECKER STRAWBERRY CAKE
This came in my March issue of Southern Living. I immediately saw it and felt the need to post. My family loves anything Strawberry and this is amazingly easy and oh so delicious. I hope you all enjoy it too!! I doubled the amount of frosting as they did in the magazine.
Provided by jb41848
Categories Dessert
Time 58m
Yield 16 serving(s)
Number Of Ingredients 12
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.
TRIPLE-LAYER STRAWBERRY CAKE WITH FRESH STRAWBERRY BUTTERCREAM FROSTING
Perfect for any occasion, this Southern-style triple-layer strawberry cake (made from scratch!) is a moist, amazingly delicious cake with a fresh, bright strawberry buttercream frosting.
Provided by Renee
Categories Dessert
Time 3h
Number Of Ingredients 19
Steps:
- Combine fresh strawberries and two tablespoons of sugar in a blender. Pulse until strawberries are reduced to a pulp. DO NOT blend until smooth. (You will use ½ cup of the puree for the cake. Reserve the remaining puree to use in the frosting.) Set aside and allow to macerate further while you perform next few steps.
- Preheat oven to 350°F | 175°C. Grease and flour three 9-inch round cake pans.
- Whip eggs whites until they form medium peaks. Set aside.
- Combine sifted flour and baking powder. Set aside.
- Whisk together milk, strawberry puree, lemon zest, and vanilla. Set aside.
- In a large mixing bowl, cream together butter, sugar, dry strawberry Jell-O®, and salt. Beat in eggs yolks one at a time.
- Stir flour mixture into batter alternately with strawberry-milk mixture.
- Gently fold in whipped egg whites.
- Pour batter evenly into the three prepared cake pans. Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean.
- Allow cakes to cool in their pans over wire rack for at least 10 minutes. Carefully tap out onto wire rack to cool completely.
- Using an electric mixer, beat butter on medium-high until light and fluffy.
- With mixer on low, add powdered sugar to the whipped butter alternately with ⅓ cup pureed strawberries. Combine thoroughly into a soft, creamy mixture that will hold its shape. Cool in the refrigerator for 10 minutes, or until it has firmed up slightly.
- Spread the top of the bottom layer of cake with frosting. Add the middle layer and refrigerate again until the frosting has firmed up a bit. Add the top layer and frost sides and top of cake. For a cleaner frosting, apply a crumb coat first to keep the crumbs out of your final frosting. If you are spreading the frosting on thick, you may want to refrigerate the cake after you apply the frosting between each layer until the frosting has firmed just a bit; about 10-15 minutes for each layer. (If you are frosting it thin, you probably won't need to do this.)
- Decorate with fresh strawberries if desired.
Nutrition Facts : ServingSize 1 piece, Carbohydrate 82 g, Protein 5 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 114 mg, Sodium 325 mg, Fiber 1 g, Sugar 66 g, Calories 610 kcal
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