Best Frozen Strawberry Banana Cake With Strawberry Sauce Recipes

SOFT AND FLUFFY STRAWBERRY BANANA CAKE

Steps:

• Preheat oven to 350F. Line a 9-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
• In a large bowl, whisk together granulated sugar, coconut oil, milk, and vanilla. If your milk is very cold, it could cause the coconut oil to solidify into small white blobs; it's okay if that happens.
• Add the bananas and stir to combine.
• Add the flour, baking powder, optional salt, and stir to combine. Batter will be lumpy; don't overmix or cake will be tough.
• Add 1 cup of strawberries and gently fold to combine; reserve a few pieces for top of cake.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Sprinkle the top evenly with reserved strawberry pieces.
• Bake for about 40 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, moisture in bananas and strawberries, and exact ingredients used effect baking time.
• Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze.
• To a small bowl, add 1 cup confectioners' sugar, milk, margarine, and whisk until smooth. Depending on desired consistency, you may need to play with sugar and milk ratios slightly.
• Evenly drizzle the glaze over the cake before slicing and serving.

FROZEN STRAWBERRY-BANANA CAKE WITH STRAWBERRY SAUCE

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

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.