Frozen Strawberry Cake Food

EASY FROZEN STRAWBERRY DESSERT

Steps:

• Spray a 9 x 13 inch pan with non - stick spray. Set aside.
• In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
• Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
• In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
• In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
• Add whipped cream beat until well combined .
• Fold in diced strawberries. Spread over the graham cracker layer.
• Sprinkle with the rest of the graham cracker crumbs.

SUPER-EASY STRAWBERRY SHORTCAKE

Steps:

• Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
• Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

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.

FROZEN STRAWBERRY DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.

EASY NO-BAKE STRAWBERRY ICE CREAM CAKE

Steps:

• Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
• Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
• Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

25 BEST WAYS TO USE FROZEN STRAWBERRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a strawberry recipe in 30 minutes or less!

FROZEN STRAWBERRY MOUSSE CAKE

Steps:

• Strain the syrup from the strawberries into a large heatproof bowl. Sprinkle the gelatin over it and stir well. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved.
• Let cool, then chill for just under 1 hour, until beginning to set. Meanwhile, cut the sponge cakes in half lengthwise and spread the cut surfaces with the jam.
• Carefully whisk the creme fraiche into the strawberry jelly, then whisk in the canned strawberries. Line a deep, 8-inch loose-bottomed cake pan with waxed paper.
• Pour half the strawberry mousse mixture into the pan, arrange the cakes over the surface, and then spoon over the remaining mousse mixture, pushing down any sponge cake that rises up.
• Freeze for 1-2 hours until firm. Remove the cake from tha pan and carefully peel away the lining paper. Transfer to a serving plate. Decorate the mousse with whirls of whipped cream and strawberries.

HAZEL'S FROZEN STRAWBERRY CAKE

Steps:

• Line sheet cake pan with 1/2 of crumbs.
• Mix and cook until thick the eggs, butter, and powdered sugar.
• Cool above mixture and add 2 teaspoons vanilla.
• Spread over crumbs in pan.
• Sprinkle one cup of chopped pecans over this.
• Take 1/2 carton of Cool Whip and spread over pecans.
• Add strawberries over all.
• Spread remaining half of Cool Whip over all.
• Sprinkle remainder of crumbs over Cool Whip.
• Freeze.
• Let thaw slightly before serving.