Strawberry Love Cake

Strawberry Love Cake takes about 1 hour and 15 minutes from beginning to end. This recipe makes 10 servings with 644 calories, 17g of protein, and 34g of fat each. For $1.21 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have strawberry cake mix, vanillan extract, milk, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. 63 people found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork. With a spoonacular score of 33%, this dish is not so spectacular. Users who liked this recipe also liked Simply Strawberry Love Muffins, Strawberry Love Dessert And Its Coconut Cream, and Berry-Love Smoothie and Strawberry Roses.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Special equipment: a stand mixer Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside. Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely. Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack. Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve.

 

Step by step:

1. Watch how to make this recipe.

2. Special equipment: a stand mixer

3. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.

4. Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.

5. Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely.

6. Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.

7. Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy.

8. Spread the frosting evenly over the cake.

9. Serve.

Nutrition Information:

covered percent of daily need