Dreamy Strawberry Layer Cake Recipes

STRAWBERRY AND CREAM LAYER CAKE

Steps:

• Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
• Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
• In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
• Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
• Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
• Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

DREAMY STRAWBERRY LAYER CAKE

Steps:

• Preheat oven to 350F; grease and flour two 9-inch cake pans and set aside.
• In a large mixing bowl, combine the cake mix, gelatin, flour, water and eggs, and beat with mixer for 2 minutes.
• Add 5oz. of the strawberries with syrup to batter and beat 1 minute more; then add oil and beat for an additional minute.
• Pour batter into prepared pans and bake in preheated oven for 25 to 35 minutes.
• Remove from oven, let cool in pan for 5 minutes, then remove from pans and place on a rack to thoroughly cool.
• When cake has cooled, frost with Strawberry Frosting, making a 2-layer layer-cake, putting frosting between both layers, on sides and on top.
• Garnish top with fresh strawberries, if desired.
• To make frosting, beat the butter in a large mixing bowl, with electric mixer, until smooth.
• Beat in icing sugar, alternating with 5oz. of strawberries and syrup, until smooth.
• Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.

EASY DREAMY STRAWBERRY CREAM CAKE

Steps:

• In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
• To make frosting/ filling:.
• On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
• Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
• Assemble the cake:.
• Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
• Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
• Decorate top with a fresh mint sprig, as desired.
• Slice into wedges and serve with a scoop of strawberry ice cream.
• Refrigerate any leftovers. Cake is best served the same day.

DREAMY STRAWBERRY CAKE

Steps:

• 1. Heat oven to 350 . Spray 3-9" round cake pans w/ cooking spray. In lg bowl, stir together cake mix and gelatin mix. make a well in center of mix. Pour into well, the mashed berries, oil, milk, and eggs. Beat on low until blended. Beat on medium for 4 mins.
• 2. Fold in 1 cup coconut and 1/2 cup pecans. Divide batter evenly among pans. Bake 25-30 mins, or until a toothpick inserted in center comes out clean. Let cool while making frosting.
• 3. In bowl, mash remaining berries, drain of any liquid. In another bowl, beat cream cheese and butter until smooth. Beat in powdered sugar and mashed strawberries. Fold in 1/2 cup coconut and remaining pecans. Frost cooled cake layers. Chill, covered for 4 hrs.