Best Banana Cream Cake With Strawberry Cream Filling Recipes

Strawberry Filled Banana Cream Cake image

Provided by love4culinary

Categories Dessert

Time 1h25m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 16

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/2 teaspoon banana extract
1 1/2 cups raw sugar
2 cups heavy cream
1/3 cup raw sugar
1/3 cup water
4 1/2 tablespoons creme de banane
1 1/2 cups heavy whipping cream
3/4 cup fresh strawberries, mashed
1 teaspoon Grand Marnier
3 tablespoons confectioners' sugar
1 banana, sliced

Steps:

Preheat oven to 350 degrees F.
For the cake Sift together flour, baking powder and salt.
In another bowl, beat eggs until light and fluffy, then add all flavorings.
Add sugar gradually, and continue by adding flour mixture alternately with cream, beating after each addition until just.
smooth.
Pour batter into two 9" greased round cake pans and bake in your preheated oven for approximately 40 minutes or until done.
While cake is cooking, make your syrup.
Do so by combining sugar and water in a heavy small saucepan.
Bring mixture to a boil over moderate heat, stirring constantly until sugar is dissolved.
Remove from heat and cool to room temperature. Stir in creme de banana.
Once cake has finished baking, remove from oven and cool on racks.
After they have cooled, brush cakes with syrup.
For the filling, whip cream in large chilled bowl on low speed until soft peaks form.
Add Grand Marnier and sugar and beat on high speed until it becomes smooth and spreadable.
Fold in mashed strawberries.
Spread the filling between the cake layers and add sliced banana on top of bottom layer.
Spread remaining mixture on top and sides of cake.

Nutrition Facts : Calories 494, Fat 26.1, SaturatedFat 16.1, Cholesterol 95.1, Sodium 263.5, Carbohydrate 61.6, Fiber 1.3, Sugar 34.4, Protein 4.8

Strawberry Banana Cream Cake image

Provided by JoSele Swopes

Time 2h50m

Number Of Ingredients 18

PREPARE AND CHILL
1 c strawberries (sliced)
1 c bananas (sliced)
1 box pudding, vanilla
12 oz whipped cream, sweetened
10 strawberries, whole (for garnish) opt
8 oz yogurt, vanilla
1/4 c milk
CAKE
2 c all purpose flour
1 Tbsp baking powder
1 tsp salt
3/4 c shortening
1 1/2 c sugar
1 1/2 tsp vanilla
1 c milk
5 large egg whites (stiff peaks)
5 toothpicks

Steps:

1. Preheat oven to 375* Prep: Strawberries hold out 10 whole set (chill) Don't slice bananas till time to Ice cake (bananas will turn brown). Lightly grease and flour 2 - 9x1 1/2 Cake pans. Slice one layer in half to make three layers
2. In mixing bowl place, flour, baking powder, and salt. In mixer bowl beat shortening on medium speed for 30 seconds. Add sugar, vanilla, and beat till fluffy.
3. Add dry ingredients and milk alternating to beaten mixture. Beat on low speed after each addition.
4. Wash beaters. In small mixing bowl beat egg whites beat till stiff peaks form. Gently fold into flour mixture. Pour into cake pans. Bake in 375* oven for 20 minutes till toothpick inserted comes out clean. Cool 10 minutes on rack, remove from pans place on rack.
5. Icing Cake: Combine yogurt and milk with whisk mix into instant pudding stir till thickens. Stir in 2 cups of whip cream, chill while cake cools. Put remainder of whip cream into refrigerator.
6. Let's put it together:) Lay first layer face down on cake plate, spread pudding mixture on cake, layer 1 cup of sliced strawberries on top of pudding mixture, layer 1 cup of bananas on top of strawberries, layer 2 do same, place top layer face up on top carefully push toothpicks (5) around to hold layers together. Cover an chill 2 hours.
7. Frost with remaining whipped cream. OPT Place the 10 remaining Strawberries end Down on top of cake. Serve chilled