STRAWBERRY BANANA CAKE
This easy cake is one you will make over and over. Made with a cake mix and topped with a delicious strawberry frosting, your family and friends will think you spent hours in the kitchen!
Provided by The Southern Lady Cooks
Categories Cake
Time 1h
Number Of Ingredients 12
Steps:
- Blend cake mix, milk, pudding, oil and eggs in a large bowl until moistened. Beat with a mixer for approximately 2 minutes. Fold in bananas and strawberries. Pour into a sprayed bundt pan or cake pan of your choice. Cook in preheated 350 degree oven 45 to 50 minutes or until toothpick inserted into cake come out clean. Let cool for 10 to 12 minutes. Turn onto a plate. Add frosting.
- I made the following frosting to pour over this cake. If you use this frosting, cake will need to be refrigerated. If you want to frost the entire cake, you will need to double this recipe.
STRAWBERRY BANANA CAKE (SO SOFT & MOIST!)
This melt-in-your-mouth Strawberry Banana Cake recipe is the perfect summer cake, bursting with fresh fruit flavor!A 1x batch yields 1 6" three-layer cake, and a 2x batch yields 1 8" three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.
Provided by Amy
Categories Dessert
Number Of Ingredients 25
Steps:
- You will use the strawberry compote in both the strawberry buttercream and as a cake filling. Prepare 1 2x batch(es) of the strawberry compote cake filling recipe and allow it to cool. You can make it the day before and keep it refrigerated. Reserve 118 grams (1/2 cup) for the buttercream and the remaining for the cake filling (you may not need to use all of the cake filling, but I prefer a generous amount in the middle of this cake).
- Thaw the frozen overly ripe bananas (with the peel on) in a bowl of hot water (If using fresh overly ripe bananas, see Note # 2). The bananas will be very soft to the touch once thawed. Remove the banana stems and delicately squeeze out the thawed bananas into a fine-mesh strainer over a bowl, reserving the banana juice.
- Mash the strained bananas until they are a fine puree without any chunks. I find a wire pastry blender works best for this when mashing them in a bowl, but you could also use a fork and mash them on a plate. Measure out 130 g (around 1/2 cup + 1.5 Tbsp) banana puree to use in the cake.
- Preheat oven to 325 degrees. Line a 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with nonstick cooking spray.
- If needed, add enough water to the reserved banana juice to make 1/4 cup. Combine the 1/4 cup water/banana juice, reserved 130 g banana puree, and the remaining Wet Ingredients (eggs, buttermilk, vegetable oil, and vanilla extract) in a large bowl and whisk until smooth and well-blended.
- Using a sifter or fine-mesh strainer, sift the Dry Ingredients into a separate large bowl. Whisk until well blended.
- Pour the Wet Ingredients into the Dry Ingredients and whisk until incorporated. Pour the Melted Salted Butter over batter and whisk in until incorporated and the batter looks uniform and shiny.
- Pour the banana cake batter into the prepared sheet pan and smooth out the batter until even all the way to edges (an offset icing spatula works well for this).
- Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 3-8 minutes, or until a toothpick or paring knife comes out mostly clean (watch closely towards the end of baking). A couple of moist crumbs on your knife are fine, but they shouldn't look wet. Some ovens may require a longer baking time, and 2x batches may take a few more minutes in the oven.
- The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note #3).
- If using instant clerjel, whisk it thoroughly with the powdered sugar and set aside.
- Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened. Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
- Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.
- Add the pure vanilla, strawberry extract, and reserved 118 grams strawberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy. The instant clearjel will cause the buttercream to thicken over the next 10 minutes. If you didn't use instant clearjel, you may wish to add up to an additional 1 cup(s) of powdered sugar to reach a thicker frosting. The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.
- The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.
- Spread a ¼ inch layer of strawberry buttercream on top of your bottom cake layer, then pipe a ½" tall ring of buttercream around the edge of the cake. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. Evenly spread half of the strawberry compote filling on top of the buttercream within the ring, making sure it is not taller than the ring of buttercream (as seen in my recipe video). Repeat with the second cake layer. The remaining cake scraps can be used for delicious banana cake truffles if desired.
- I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm, before adding the final coat of strawberry buttercream. Drizzle with Simple White Chocolate Drip and top with fresh strawberries, banana chips, and colorful sprinkles (if desired). The remaining strawberry buttercream can be used to pipe rosettes with a 1M star tip and disposable piping bag.
- You can let the cake set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature (avoid warm temperatures). This cake has the best texture at room temperature. Enjoy!
Nutrition Facts : Calories 862 kcal, Carbohydrate 115 g, Protein 8 g, Fat 42 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 161 mg, Sodium 882 mg, Fiber 1 g, Sugar 87 g, UnsaturatedFat 13 g, ServingSize 1 serving
FROZEN STRAWBERRY-BANANA CAKE WITH STRAWBERRY SAUCE
Categories Cake Berry Fruit Dessert Frozen Dessert Strawberry Banana Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 8
Steps:
- Cut cake into 1/4-inch-thick slices. Arrange enough slices in bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides to just cover bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan over medium heat until reduced to 2/3 cup, stirring frequently, about 14 minutes. Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mixture over cake. Freeze 10 minutes.
- Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead.)
- Puree thawed berries in processor. Cover and refrigerate until cold. (Sauce can be prepared 2 days ahead.)
- Release pan sides from cake. Place banana slices around cake edge. Mound berries in center. Serve cake with sauce.
FROZEN STRAWBERRY CAKE
My Mom made this a lot when I was younger. It was a favorite whenever we had company over. If you like strawberry shortcake, you will love this! Serve with whipped cream or Cool Whip®.
Provided by SANDRA RUTH
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 34.1 g, Cholesterol 38 mg, Fat 9.1 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 170 mg, Sugar 18.4 g
STRAWBERRY BANANA SPLIT CAKE
This scrumptious is so easy to make but so impressive to serve. I've used the recipe for potlucks, showers and birthdays.-Joan Pacey, Ennismore, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.
Nutrition Facts : Calories 481 calories, Fat 33g fat (16g saturated fat), Cholesterol 76mg cholesterol, Sodium 205mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 3g fiber), Protein 5g protein.
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