Best Strawberry Love Cake Recipes

Strawberry Lemon Love Cake image

Provided by Valerie Bertinelli

Categories dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking pan
One 16.5-ounce box strawberry cake mix (plus required ingredients)
32 ounces part-skim ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone cheese
1 cup milk
One 3.4-ounce box instant lemon pudding mix
Diced fresh strawberries, for topping
Lemon zest, for topping

Steps:

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.

Strawberry Love Cake image

Provided by Valerie Bertinelli

Categories dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick cooking spray, for the baking pan
1 box strawberry cake mix (plus ingredients indicated on the box, such as eggs and vegetable oil)
32 ounces part-skim ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box instant strawberry creme pudding
1 cup milk

Steps:

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.
Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely.
Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve.