Best 4 Strawberries And Cream Layer Cake Recipes

STRAWBERRIES AND CREAM LAYER CAKE

Steps:

• Butter and flour 13x9x2 inch metal baking pan.
• Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
• Beat in both extracts.
• Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
• Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
• Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
• Beat cream with sugar in large bowl until peaks form.
• Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
• Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked strawberries, disregard this step.
• Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
• Spread 2 cups whipped cream over strawberries.
• Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
• Spread remaining whipped cream over top and sides of cake.
• Garnish cake top and sides with sliced berries.
• Can be prepared eight hours ahead; refrigerate.

POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
• Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
• Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
• Make white chocolate cream:
• Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
• Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
• Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

STRAWBERRIES AND CREAM LAYER CAKE

Steps:

• Preheat the oven and prepare the cake mix according to the package directions, then bake in two 9-inch round cake pans. Remove from pans and cool completely, then cut each layer in half horizontally, making 4 layers.
• Place on cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberry puree and whipped topping are used. Garnish with fresh strawberries slices.

STRAWBERRIES-AND-CREAM LAYER CAKE

Steps:

• Preheat oven to 350. Butter and flour 13x9x2 inch metel baking pan. Using electric mixer, beat cake mix, eggs, buttermilk and butter in large bowl until moistened, about 30 sec. Beat on medium speed 4 minutes. Beat in both extracts.Transfer batter to pan. Bake cake until golden and tester inserted into center comes out clean. about 28 minutes. Cool in pan on rack 20 minutes. Turn cake ot onto rack and cool completely. Puree thawed berries with syrup in processor. Beat cream with sugar in large bowl until peaks form. Using serrated knife, cut cake horizontally in half.Transfer bottom half of cake, cut side up to platter. Spread 1 cup strawberry puree over cake(puree will soak into cake). Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.Spread 2 cups whipped cream over strawberries. Top with second half of cake, cut side down. Spread remaining strawberry puree over top of cake. Spoon 1 1/2 cups whipped cream into pastry bag fitted with medium star tip. Spread remaining whipped cream over top and sides. Pipe cream decoratively on top edge of cake. Garnish cake top and side with sliced berries. (Can be prepared 8 hours ahead; refrigerate.)