Beautiful Strawberry Cream Cake Food

STRAWBERRY CREAM CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.

FRESH STRAWBERRY CREAM CAKE

Steps:

• Beat together cake layer ingredients until well-mixed. Pour into a greased and floured sheet pan and bake at 350* for about 20-25 minutes. (until toothpick comes out clean) Allow cake to cool to room temperature. (I usually do all this the day before.).
• Cream together powdered sugar and cream cheese.
• Fold in whipped cream. (you could use Cool Whip, but I prefer real cream).
• Spread cream mixture over the baked and cooled cake.
• Slice fresh strawberries in half and arrange prettily cut side up over the cream layer.
• Pour glaze over the cut strawberries so that no white cream layer shows though.
• This cake is best served cold, so I always refrigerate for a couple hours before serving. Slice in squares and serve.

STRAWBERRY CREAM CAKE

Steps:

• Blend the cream cheese & confectioners sugar with a mixer in a medium bowl.
• Slowly add the cool whip to the cream cheese until it is well blended.
• Put 10 strawberries & 2 tablespoons of sugar into a food processor & puree them. (Use the less attractive strawberries for this.).
• Pour the strawberries into the cream cheese mixture & stir. Refrigerate until ready to frost the cake.
• Cut the rest of the strawberries in half, then in half again. Place into a bowl with 1 tablespoon of sugar & gently stir.
• Cut the angle food cake crosswise & take off the top, place to the side for later.
• Put a thin layer of the mixture on top of the bottom half of the cake. Place a thin layer of strawberries over the frosting, then cover with another thin layer of cream cheese mixture.
• Place the other half of the cake back on top. Cover the rest of the outside of the cake with the remaining mixture. Decorate the top of the cake with the rest of the strawberries.
• Store the cake in the refrigerator so the frosting doesn't melt.

STRAWBERRY CREAM CAKE

Steps:

• In a large clean bowl, whip the double cream with 25g/1oz of the caster sugar and the orange liqueur until the mixture holds soft peaks. Fold in the custard, then place into the fridge to chill.
• Using a 20-25cm/8-10in stainless steel cake ring, or the outside ring of a spring form cake tin, cut out the centre of the sponge/flan case. Using a sharp bread knife, carefully cut the sponge in half horizontally to make two thin layers. Place the ring onto a large serving plate and place one of the sponge layers inside to line the base.
• Line the ring with the largest of the strawberry halves, cut-side facing outwards against the ring. Slice the remaining strawberry halves and lay in the centre of the ring, don't forget to save a few for the top of the cake. Then top with the cream mixture and smooth the top with a knife. Place the remaining sponge layer on top of the cream and dust heavily with the icing sugar.
• Carefully remove the cake ring, if you have trouble you can warm the edges with a hot cloth or a mini-blowtorch and then lift it off.
• You can serve it at this point if you want, just top with berries.
• Place the remaining 75g/2½oz caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.
• While the caramel is cooling, carefully heat a metal skewer until red hot by holding it over a hot hob, then use the hot skewer to score the top of the cake in lines to create a diamond pattern.
• Lightly oil a metal steel and shake spoonfuls of the caramel back and forth over the steel to make thin strands of caramel. Gather them up to make a loose ball.
• To serve, top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.
• Note: It's hard to estimate the exact amount of strawberries needed, 2-3 punnets was in the original recipe.

EASY DREAMY STRAWBERRY CREAM CAKE

Steps:

• In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
• To make frosting/ filling:.
• On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
• Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
• Assemble the cake:.
• Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
• Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
• Decorate top with a fresh mint sprig, as desired.
• Slice into wedges and serve with a scoop of strawberry ice cream.
• Refrigerate any leftovers. Cake is best served the same day.

STRAWBERRY CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
• Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
• Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside.
• Make cream: place cream cheese, sugar, vanilla, and salt in bowl and mix at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
• Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, scraping bowl as needed (you should have about 4 1/2 cups).
• Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
• In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
• In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
• Top with whipped cream and decorate with several of the choicest berries.
• Serve immediately, or cover and chill until serving time. Best if eaten the same day.

STRAWBERRY CREAM CAKE

Steps:

• FOR THE CAKE:.
• Adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch springform pan and line with parchment paper.
• Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
• Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
• In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
• With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
• Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
• Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.
• Invert cake again; cool completely, about 2 hours.
• FOR THE STRAWBERRY FILLING:
• Halve 24 of best-looking berries and reserve.
• Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
• Strain juices from berries and reserve (you should have about 1/2 cup).
• In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
• In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
• Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
• Set aside until cake is cooled.
• FOR THE WHIPPED CREAM:.
• When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.
• Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
• Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
• TO ASSEMBLE THE CAKE:
• Using large serrated knife, slice cake into three even layers.
• Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
• Pour 1/2 of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
• Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.
• Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
• Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
• Spread remaining whipped cream over top; decorate with remaining cut strawberries.
• Serve, or chill for up to 4 hours.