Triple Berry Cake Wyellow Strawberry Cake Food

TRIPLE BERRY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees and butter a 9X13" baking dish.
• Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then allow to cool.
• In a large bowl or mixer, beat together eggs, sugar, and salt until lightened in in color, and thick and ribbony, 4-6 minutes. Beating time doubles if using a hand mixer.
• Mix in baking powder, vanilla, and lemon zest.
• In batches, gradually add flour to batter and mix just until incorporated, then carefully fold in 5 cups of mixed berries.
• Pour batter into greased baking dish and top with remaining berries.
• Place in oven and bake 50-60 minutes, or until toothpick inserted in center comes out clean.
• Remove from oven and let cool at least 15 minutes.
• To remove from pan, run a knife around the edges of the pan and invert cake onto serving plate. Serve upside down, or right side up.

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

Steps:

• In a large bowl, stir together flour, sugar, baking powder and cinnamon.
• In a small bowl, mix egg, melted butter, milk and vanilla.
• Stir liquids into dry ingredients just till blended.
• In a buttered 9-inch square pan, spread half of dough.
• Top with berry mixture and spoon remaining dough over berries.
• In a separate bowl combine brown sugar, flour, cinnamon and nuts.
• Stir in melted butter until mixture resembles moist crumbs.
• Sprinkle this over top of dough and press in lightly.
• Bake in a 375° oven 40 minutes or until topping is golden brown.

TRIPLE BERRY SPOON CAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease an 8-inch round or square cake pan or 2-quart baking dish with butter.
• Toss the berries, cornstarch and 1/4 cup of the brown sugar in a medium bowl until thoroughly combined. Let the mixture sit at room temperature, stirring every couple minutes, until the berries soften and release some of their juices, about 10 minutes.
• Meanwhile, whisk the butter, milk, vanilla, egg, lemon zest and remaining 1/2 cup brown sugar in a large bowl until smooth and combined. Whisk in the flour, baking powder and salt until just combined and a thick batter forms.
• Transfer to the prepared pan and smooth the top into an even layer. Spoon the berries and their juices over the top of the batter, then sprinkle with the turbinado sugar (more so along the edges of the pan and on the batter peeking through).
• Bake on the center rack until the edges are golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 5 minutes, then spoon into bowls and serve warm with a scoop of vanilla ice cream.

TRIPLE DECKER STRAWBERRY CAKE

Steps:

• Beat cake mix and next 7 ingredients at low speed with an electric mixer for 1 minute.
• Scrape down sides and beat at medium speed 2 minutes more, stopping to scrape sides if needed.
• Strawberries should be well blended into batter.
• Pour batter into 3 greased and floured 9 inch round pans.
• Bake at 350 degrees for 23 minutes or until cake springs back when lightly pressed.
• Cool in pans on wire racks for 10 minutes.
• Remove from pans, cool completely on wire racks.
• Spread Strawberry Buttercream Frosting between layers and on top and sides of cake.
• Garnish if desired.
• Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer for 20 seconds or until fluffy.
• Add the powdered sugar and chopped strawberries, beating at low speed until creamy.

TRIPLE-LAYER STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
• Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
• Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
• Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.

STRAWBERRY CAKE

Steps:

• Prehaet oven to 350*.
• Mix cake mix, flour and Jello until well blended.
• Add in water, eggs and oil on low speed until well blended.
• Mix in half the strawberries.
• Pour into greased and floured cake pans.
• (I like to use a 9 X 13, but you can use any size pans you want).
• Bake for 30 minutes or untill a tooth pick comes out clean.
• Cool.
• For the frosting, blend together sugar and margarine.
• Add in strawberries, Cream well.
• Frost the cooled cake.