Strawberry Kringle Layer Cake
By: Linda Bonwill - World Class Cooking
Savor The Moment with this aromatic, fruity dessert. It has all the essential flavors of vanilla and almond. With each bite, you will enjoy the layers of fresh strawberry puree and the creamy goodness from the frosting. Vanilla Almond Kringle is the secret ingredient and it's packed with distinctive notes, which makes this cake unique. Just switch out some liquid for brewed coffee from your basic cake mix. It's incredible how flavored coffee can change the world.
You will love this cake, Berry Much!
Featured Product: Vanilla Almond Kringle 8oz ground coffee
- 8oz strawberries, fresh
- 1 boxed cake, yellow
- 1/2 cup Vanilla Almond Kringle coffee, brewed
- 1 tsp red coloring, all-natural
- 8oz cream cheese, room temperature
- 2 cups powdered sugar
- 1 tsp Vanilla Almond Kringle coffee, brewed
- 1 cup powdered sugar
- 1 TBSP Vanilla Almond Kringle coffee, brewed
- 1 TBSP heavy cream
- Remove the stems from the strawberries and discard them. Place the strawberries in a food processor (reserve a few strawberries for garnish). Puree and measure two 1/2 cup portions.
- Follow the directions on the package of the boxed cake. Substitute 1/2 cup of brewed coffee for part of the water. Add in the 1/2 cup strawberry puree. Mix all the remaining ingredients (according to the box package) in a bowl. Scrape the side down with a rubber spatula and mix again.
- Grease two 9x5-inch loaf pans. Pour half of the batter into each. Bake in a preheated oven according to the directions on the box. Cool the cakes completely.
- Mix the ingredients for the frosting. Put aside
- Slice each cake in half, lengthwise, making four pieces. Spread frosting on top of one section of the cake. Spread approx 1/4 cup of strawberry puree on top of the frosting. Add a layer of cake on top. Continue layering until the last section of the cake is placed. Frost the top and sides with the remaining frosting.
- To make the icing: Mix ingredients until the glaze runs off the spoon easily. Drizzle over top of the frosted cake.
NOTE: I frosted a semi-naked look on the sides. If you want more frosting, I suggest making a double batch.