FRESH STRAWBERRY CREAM CHEESE COFFEE CAKE
From a recipe handout I got when I went picking strawberries. Moist and delicious! It taste like a strawberry cream cheese danish. It's easier than some recipes since the cream cheese is mixed into the batter and not used as a separate layer. You could also serve it as a dessert with ice cream on top like a cobbler.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine cream cheese, butter and sugar. Beat until light and fluffy.
- Stir in milk, eggs and vanilla.
- Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
- Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
- Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
- Bake 40 minutes. Serve warm or cold.
STRAWBERRY CREAM CHEESE COFFEE CAKE
FLAVOR GALORE! This coffee cake makes a colorful dessert to serve guests. Servings slice well and the coffee cake makes a pretty presentation. Would make a wonderful brunch item. Easy preparation!
Provided by Seasoned Cook
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix sugar and flour. Cut in butter until mixture becomes coarse crumbs. Reserve 1 cup of crumbs and set aside.
- In remaining crumb mixture, add salt, baking soda, baking powder, milk, sour cream, 1 egg and vanilla extract. Mix well.
- Grease and flour a 9 inch springform pan. Spread batter over bottom and up 1 inch on sides forming a lip.
- In a small bowl, mix sugar, cream cheese and egg. Pour on top of batter in pan.
- Mix strawberry jam and hot water. Spoon onto cream cheese mixture. Sprinkle jam with reserved cup of crumbs. If using almonds, sprinkle on top.
- Bake in a 350 degree oven for approximately 45 minutes.
Nutrition Facts : Calories 646.6, Fat 32.1, SaturatedFat 19.6, Cholesterol 137.2, Sodium 423.4, Carbohydrate 82.2, Fiber 1.4, Sugar 45.3, Protein 8.4
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 17
Steps:
- For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
- To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.
FRESH STRAWBERRY COFFEE CAKE
Wonderful white coffee cake is topped with fresh strawberry and crumb topping.
Provided by Sue Walker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
- Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
- Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 39.7 g, Cholesterol 36.6 mg, Fat 9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 344.5 mg, Sugar 22.9 g
STRAWBERRY CREAM CHEESE POUND CAKE
The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.
Provided by Ashley Steele
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
- Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 453.8 calories, Carbohydrate 61.9 g, Cholesterol 137 mg, Fat 19.2 g, Fiber 1.6 g, Protein 9.5 g, SaturatedFat 11.1 g, Sodium 445.4 mg, Sugar 35.6 g
FRESH STRAWBERRY CREAM CHEESE COFFEE CAKE (DIABETES-FRIENDLY)
Make and share this Fresh Strawberry Cream Cheese Coffee Cake (Diabetes-Friendly) recipe from Food.com.
Provided by Paris D
Categories Breakfast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine neufchatel, butter and Splenda granular. Beat until light and fluffy.
- Stir in unsweetened applesauce, skim milk, eggs and vanilla.
- Sift together flour, baking powder, baking soda and salt; add to neufchatel mixture and mix until smooth.
- Spread the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife.).
- Spread berries evenly over batter.
- Mix Splenda brown sugar and nuts; sprinkle evenly over strawberries.
- Bake 40 minutes. Serve warm or cold.
Nutrition Facts : Calories 233.9, Fat 12.4, SaturatedFat 5.5, Cholesterol 55.3, Sodium 244.4, Carbohydrate 24.9, Fiber 1.7, Sugar 4.9, Protein 6.2
STRAWBERRY CREAM CHEESE CAKE
This recipe is from my mom. I request that she makes this for my birthday. It takes time to make and is work but it is so good. I recommend reading through whole recipe before making.
Provided by happynana
Categories Cheesecake
Time P2DT1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and put oven rack in center.
- Lightly butter a 9" spring form pan.
- Mix together the crust ingredients and press into bottom of pan.
- Prepare filling. Beat cream cheese with mixer.
- Add remaining ingredients and beat until smooth.
- Pour into pan and bake for 50 to 55 minutes for 9 inch (45 minutes for 10").
- Cake may rise and crack slightly.
- Let stand 10 to 15 minutes.
- Prepare topping while cake is baking.
- Mix together topping ingredients and keep refrigerated until ready to use.
- When the cake is done put the topping mixture on top starting at center to within 1/2 inch of edge.
- Bake another 5 minutes.
- Remove cake from oven and let cool.
- Refrigerate at least 24 hours. (2 - 3 days is best).
- Prepare Glaze several hours before serving.
- Wash and hull strawberries. Dry completely on paper towels.
- In saucepan combine a little jelly and cornstarch.
- Add remaining ingredients. Cook until it becomes clear (about 5 minutes) stir constantly.
- Cool it to lukewarm stirring occasionally.
- Arrange the berries with tips pointing upward on top of cake.
- Spoon the glaze over the berries allowing it to drip down the sides of the cake.
- Serve. Store in refrigerator.
Nutrition Facts : Calories 789.1, Fat 53.4, SaturatedFat 29.4, Cholesterol 213.8, Sodium 370.5, Carbohydrate 69.4, Fiber 2.5, Sugar 52.8, Protein 12.5
STRAWBERRY CREAM CHEESE POUND CAKE
Make and share this Strawberry Cream Cheese Pound Cake recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together cream cheese, butter, and sugar in mixer bowl until light and fluffy.
- Add salt and the butter flavoring, and beat the mixture well.
- Add the eggs, one at a time, beating thoroughly after each addition.
- Stir in the flour.
- Gradually add the sliced strawberries, gently folding them in after each addition.
- Spoon the batter into a greased and floured bundt cake pan and bake in a preheated 325° oven for 1 1/4 hours, until the cake begins to shrink from the sides of the pan or until cake tests done.
- Remove cake from oven and place on cooling racks for 15 minutes to cool.
- Gently remove cake from pan and allow to cool thoroughly on wire rack.
- Dust with powdered sugar to serve.
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