Double Strawberry Cake Recipes

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DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE



Double Layer No Bake Strawberry Cheesecake image

This recipe is super-simple and easy to make. If you want to impress friends and family and do not like to bake, this recipe is for you. With a few easy to find ingredients you can create a fancy dessert in no time! This recipe is also easy for kids to make as well. Be sure to keep an eye on your kids while still making the experience fun and exciting!

Provided by GorillaRiot

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
½ teaspoon vanilla extract
1 (16 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
½ cup strawberry preserves

Steps:

  • Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
  • Beat in the whipped topping until well mixed.
  • Spread about half of the cream cheese mixture into the graham cracker crust.
  • Spread the strawberry preserves in an even layer over the cream cheese mixture.
  • Top the preserves with the remaining half of the cream cheese filling.
  • Cover with plastic wrap and refrigerate until set, about 1 hour.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 36.9 g, Cholesterol 20.5 mg, Fat 20.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 13.3 g, Sodium 178.3 mg, Sugar 30.4 g

EASY DOUBLE STRAWBERRY LAYER CAKE



Easy Double Strawberry Layer Cake image

Not only is this cake taste absolutely delicious, it's beautiful to look at! Because of the whipped cream and fresh strawberries this cake is best eaten the same day it is made.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 43m

Yield 1 (2-layer) cake

Number Of Ingredients 9

1 (18 ounce) package yellow cake mix (or use a butter golden cake mix)
2/3 cup buttermilk
1/2 cup butter, softened
3 large eggs
6 tablespoons strawberry preserves, divided
2 cups whipping cream, unwhipped
4 tablespoons strawberry preserves
1/4 cup powdered sugar
2 quarts fresh strawberries, sliced

Steps:

  • Set oven to 350 degrees.
  • Grease two 9-inch round cake pans.
  • In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
  • Transfer the batter to prepare cake pans.
  • Bake for about 18-22 minutes, or until cakes test done.
  • Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
  • Cool completely on wire racks.
  • Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
  • Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
  • Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
  • Garnish with whole strawberries on top of desired.

Nutrition Facts : Calories 5974.7, Fat 346.8, SaturatedFat 182.6, Cholesterol 1470.9, Sodium 4809.3, Carbohydrate 674.9, Fiber 30.8, Sugar 411.2, Protein 65.9

DOUBLE-STRAWBERRY CAKE RECIPE



Double-Strawberry Cake Recipe image

Strawberry in two forms infuses this layer cake with beautiful color and natural flavor.

Provided by Stella Parks

Categories     Dessert     Cakes     Fruit Desserts     Layer Cakes     Cake

Time 3h

Yield 16

Number Of Ingredients 13

16 1/2 ounces bleached cake flour (3 2/3 cups, spooned; 470g), such as Swans Down (see note)
2 1/4 ounces freeze-dried strawberries (about 3 heaping cups; 65g), such as Trader Joe's (see note)
18 ounces hulled strawberries (about 3 1/2 cups quartered fruit; 510g), brought to about 70°F (21°C); see note
12 ounces unsalted butter (about 3 sticks; 340g), soft but cool, about 65°F (18°C)
15 3/4 ounces sugar (about 2 1/4 cups; 445g)
3 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon Chinese five-spice powder
6 ounces egg whites (about 2/3 cup; 170g), from about 5 large eggs, brought to about 70°F (21°C)
To Serve:
1 batch Swiss Buttercream , a triple batch of strawberry whipped cream , or a triple batch of Cream Cheese Frosting
Additional freeze-dried strawberries, to garnish

Steps:

  • Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease three 8-inch anodized-aluminum cake pans and line with parchment . If you don't have 3 pans, it's okay to bake the cakes in stages, as the batter will keep at room temperature until needed.
  • Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look creamy and thick, registering between 65 and 68°F (18 and 20°C) on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.)

Nutrition Facts : Calories 442 kcal, Carbohydrate 57 g, Cholesterol 63 mg, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, Sodium 254 mg, Sugar 32 g, Fat 23 g, ServingSize Serves 15, UnsaturatedFat 0 g

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