New recipes

Strawberry Banana Cake

Strawberry Banana Cake

Ingredients

For the cake:

  • 1 package banana muffin mix, such as Krusteaz Fat Free Banana Muffin Mix
  • 3/4 Cups water
  • 1/2 Cup strawberries, chopped (fresh or frozen)

For the icing:

  • 2 1/2 Teaspoons water
  • 1/2 Cup powdered sugar
  • 1/2 Teaspoon coconut extract

Directions

For the cake:

Preheat oven to 400 degrees F. Lightly grease an 8-by-8-inch pan.

In medium bowl, blend together Krusteaz Fat Free Banana Muffin Mix and water until moistened. Gently fold in strawberries. Pour batter into prepared pan.

Bake 20-25 minutes or until toothpick inserted into center comes out clean; let cool.

For the icing:

In small bowl, blend together water, sugar, and coconut extract until smooth. Drizzle icing over cake.

Nutritional Facts

Servings6

Calories Per Serving217

Folate equivalent (total)3µg1%


  • 1 (10 inch) prepared angel food cake
  • 2 cups heavy cream
  • ½ teaspoon cornstarch
  • 3 pints strawberries
  • ½ cup white sugar
  • 1 cup sour cream
  • 1 dash red food coloring (Optional)
  • 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife.

Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.


  • 1 (10 inch) prepared angel food cake
  • 2 cups heavy cream
  • ½ teaspoon cornstarch
  • 3 pints strawberries
  • ½ cup white sugar
  • 1 cup sour cream
  • 1 dash red food coloring (Optional)
  • 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife.

Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.


  • 1 (10 inch) prepared angel food cake
  • 2 cups heavy cream
  • ½ teaspoon cornstarch
  • 3 pints strawberries
  • ½ cup white sugar
  • 1 cup sour cream
  • 1 dash red food coloring (Optional)
  • 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife.

Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.


  • 1 (10 inch) prepared angel food cake
  • 2 cups heavy cream
  • ½ teaspoon cornstarch
  • 3 pints strawberries
  • ½ cup white sugar
  • 1 cup sour cream
  • 1 dash red food coloring (Optional)
  • 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife.

Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.


  • 1 (10 inch) prepared angel food cake
  • 2 cups heavy cream
  • ½ teaspoon cornstarch
  • 3 pints strawberries
  • ½ cup white sugar
  • 1 cup sour cream
  • 1 dash red food coloring (Optional)
  • 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife.

Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.


  • 1 (10 inch) prepared angel food cake
  • 2 cups heavy cream
  • ½ teaspoon cornstarch
  • 3 pints strawberries
  • ½ cup white sugar
  • 1 cup sour cream
  • 1 dash red food coloring (Optional)
  • 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife.

Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.


  • 1 (10 inch) prepared angel food cake
  • 2 cups heavy cream
  • ½ teaspoon cornstarch
  • 3 pints strawberries
  • ½ cup white sugar
  • 1 cup sour cream
  • 1 dash red food coloring (Optional)
  • 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife.

Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.


  • 1 (10 inch) prepared angel food cake
  • 2 cups heavy cream
  • ½ teaspoon cornstarch
  • 3 pints strawberries
  • ½ cup white sugar
  • 1 cup sour cream
  • 1 dash red food coloring (Optional)
  • 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife.

Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.


  • 1 (10 inch) prepared angel food cake
  • 2 cups heavy cream
  • ½ teaspoon cornstarch
  • 3 pints strawberries
  • ½ cup white sugar
  • 1 cup sour cream
  • 1 dash red food coloring (Optional)
  • 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife.

Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.


  • 1 (10 inch) prepared angel food cake
  • 2 cups heavy cream
  • ½ teaspoon cornstarch
  • 3 pints strawberries
  • ½ cup white sugar
  • 1 cup sour cream
  • 1 dash red food coloring (Optional)
  • 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife.

Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.