Who doesn’t loves strawberries? Mixing them up in your baking adds more flavor and color. Enjoy this best strawberry cake recipes!
Strawberry Tropics Cake.
INGREDIENTS:
1 box strawberry cake mix
1 can (8 oz.) crushed pineapple in juice, well drained and juice reserved
½ cup water
1/3 vegetable oil
3 eggs
2 teaspoons grated orange peel
1 container white frosting or vanilla frosting
¼ cup flaked coconut
2 teaspoons grated orange peel
Additional flaked coconut and fresh strawberries, if desired.
Method:
Heat oven to 350 degree F (325 degree F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan.
In large bowl, beat cake mix, reserved pineapple juice, water, oil and eggs on low speed 2 minutes, scraping bowl occasionally (do not overbeat); stir in 2 teaspoons orange peel. Pour into pan.
Bake as directed on box for 13×9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
In medium bowl, stir together frosting, pineapple, 1/4 cup coconut and 2 teaspoons orange peel. Spread frosting mixture over top of cake. Garnish with additional coconut and strawberries. Store loosely covered.
Chocolate Strawberry Cake With Fluffy Frosting.
Ingredients:
Cake:
1 box milk chocolate cake mix
¾ cup water
1/3 cup vegetable oil
3 eggs
1 container (6 oz.) Fat Free strawberry yogurt.
Frosting and Decorations.
1 container Whipped fluffy white frosting
¾ cup frozen (thawed) reduced-fat whipped topping
10 fresh strawberries
2 tablespoons miniature semisweet chocolate chips.
Method:
Heat oven to 350 degree F (325 degree F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In medium bowl, add frosting; fold in whipped topping.
On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.
Strawberry White Chocolate Champagne Cake.
Ingredients:
Cake:
1 box strawberry cake mix
1 1/4 cups champagne or pink sparkling wine
1/3 cup vegetable oil
3 Eggs.
Frosting:
1 cup unsalted butter, softened
1 bag (12 oz.) white vanilla baking chips, melted, slightly cooled
1 cup powdered sugar
1 teaspoon vanilla.
Method:
Heat oven to 350 degree F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour.
In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour.
Meanwhile, in large bowl, beat butter with electric mixer on medium speed until creamy. Add melted and slightly cooled white chocolate chips; beat until smooth and combined. Add powdered sugar and vanilla; beat until well combined.
To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.
Strawberry Yoghurt Cake.
Ingredients:
Cake:
1 box white cake mix
¾ cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz.) Fat Free strawberry yogurt.
Frosting and Fruit.
1 container Whipped vanilla frosting
1 quart (4 cups) strawberries
Method:
Heat oven to 350 degree F (325 degree F for dark or nonstick pans). Generously grease and lightly flour two 8-inch or 9-inch round pans, or spray with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
Chocolate Strawberry Icebox Cake.
Ingredients:
1 lb. fresh strawberries, cut into quarters
3 tablespoons powdered sugar
3 cups cold whipping cream
1 container (8 oz.) mascarpone cheese
½ cup powdered sugar
1 teaspoon vanilla
1 box (14.4 oz.) chocolate graham crackers
1 cup miniature semisweet chocolate chips.
Method:
In medium bowl, place strawberries. Sprinkle with 3 tablespoons powdered sugar; let stand 10 minutes. Crush with potato masher or spoon; set aside.
In large bowl, beat whipping cream with whisk attachment of electric mixer on low speed until stiff peaks form.
In medium bowl, beat cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until combined. Fold in whipped cream, then fold in mashed strawberries.
Line bottom of 13×9-inch pan with single layer of graham crackers. Spread one-third of the strawberry-cream mixture over crackers; sprinkle with 1/3 cup of the chocolate chips. Repeat layers twice. Refrigerate 2 hours before serving.
HAPPY BAKING!
BY SANGITA MAITY
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