Crock Pot Strawberry Cream Cake Food

CROCK POT STRAWBERRY CREAM DUMP CAKE

Steps:

• In a large bowl, mix together your strawberries, flour and 1 cup of sugar
• Spray your 6-quart crock pot lightly with cooking spray (I used Corky, my Hamilton Beach Multi-Quart Slow Cooker)
• Pour your strawberry mixture in your crock pot
• Mix together your cream cheese and remaining sugar
• Spoon cream cheese mixture on top of your strawberries
• Sprinkle your cake mix on top
• Top with pats of butter
• Place a few paper towels under your lid
• Cover and cook on high for 2-3 hours

CROCK POT STRAWBERRY CREAM CAKE

Steps:

• Spray your crock pot with cooking spray.
• Prepare your cake mix per the instructions on the box.
• Mix together your cream cheese, egg, sugar and vanilla extract until smooth.
• Pour your prepared cake mix into your crock pot and distribute evenly.
• Take a spoon and drop spoonfuls of your cream cheese mixture all over your batter.
• Drag a knife through your cream cheese mixture and batter to create a cream cheese "swirl".
• Cover and cook on low for 3-4 hours or high for 1-2 hours, until it passes the toothpick test.
• Remove your lid and let the cake cool completely.
• Top with cool whip.

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.

STRAWBERRIES AND CREAM CAKE IN A JAR RECIPE BY TASTY

Steps:

• Add the angel food cake mix and yellow cake mix to a jar. Place a cupcake liner over the cake mix and add the freeze-dried strawberries. Cover with the lid.
• Store in the pantry for up to 3 months.
• When ready to eat, remove the lid and cupcake liner with the strawberries from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
• Microwave for 20 seconds.
• Pour the freeze-dried strawberries into the jar and gently stir to distribute throughout, being careful not to push all of the strawberries to the bottom.
• Microwave for another 40 seconds, until cooked through.
• Top with whipped cream and freeze-dried strawberries, if desired.
• Serve immediately.
• Enjoy!

CROCK POT STRAWBERRY DUMP CAKE

Steps:

• Place pie filling in crock pot.
• Combine dry cake mix and butter thoroughly, using fingers if necessary. The mixture will be crumbly. Sprinkle over the filling.
• Sprinkle walnuts evenly over the top.
• Cover and cook on low for 2 to 3 hours. (Mine took the full 3 hours.).
• Serve in bowls topped with a dollop of Cool Whip.

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:

• 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.