STRAWBERRY CAKE
This Strawberry Cake has fresh strawberries in the cake as well as the frosting. If you are a fan of strawberries, this is a must try!
Provided by Michaela Kenkel
Categories Cake
Time 1h8m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.Grease and flour two 9" round cake pans. Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries. Pour into prepared cake pans and bake for approximately 25 minutes. Use the "toothpick test" to make sure cake is done in the middle. Turn out on a cooling rack to cool completely. Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake. Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.
Nutrition Facts : Calories 445 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 piece, Sodium 139 grams sodium, Sugar 45 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
MAKEOVER STRAWBERRY CAKE
My family just loves this wonderful and easy cake that's as pretty as it is tasty! -Gail Long, Pelham, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside. In a large bowl, combine cake mix and gelatin. Add egg whites and oil; beat until well blended., In a small bowl, mash strawberries in their juice. Set aside 3 tablespoons for icing. Add water and remaining berries to the batter; mix well. , Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, combine butter and reserved strawberries. Gradually beat in confectioners' sugar until light and fluffy. Place one cake layer on a serving platter; top with half of the icing. Repeat layers.
Nutrition Facts : Calories 287 calories, Fat 11g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 264mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
STRAWBERRY UPSIDE-DOWN CAKE
This is for the Strawberry lovers. The best time for this would be during late spring and early summer when strawberries are at their peak. It is also great to take to potlucks or to treat the family. We found this recipe in the newspaper food section. NOTE: For the cake mix, we use the Betty Crocker Super Moist Butter Recipe Yellow Cake mix.
Provided by c0dphish
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Place butter in a 9-by-13 inch glass cake pan and put it in the oven until the butter is melted.
- Sprinkle the brown sugar over the melted butter.
- Place the cut strawberries in a bowl and sprinkle them with the 2 tablespoons of sugar.
- Stir gently until a juice is produced.
- Place the strawberries (cut side up) in the pan over the brown sugar (Berries should not overlap).
- Reserve the juice.
- Place the dry cake mix in a large bowl.
- Use a whisk to break up any clumps.
- Make a well in the center of the mix.
- Pour the milk into the well and blend the batter together.
- Add the oil to the cake mix and blend well.
- Add the eggs, one at a time, blending after each addition.
- Add the reserved strawberry juice.
- Pour the batter over the strawberries in the pan.
- Bake at 350 degrees for 40-45 minutes or until the center of the cake feels firm when lightly touched.
- Cool the cake on a wire rack for 5 minutes.
- Place tray over the cake and carefully invert the cake and tray together so that the cake comes out of the pan with the strawberries on top.
- Drizzle the cooled cake with syrup (optional).
MAKEOVER STRAWBERRY CHEESECAKE ICE CREAM
This recipe is rich and velvety, with fantastic strawberry flavor-the perfect treat for the summer's heat, but with just a fraction of the fat and fewer calories than the original recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 quarts.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat half-and-half and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Stir in the sour cream, jelly and vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a large bowl, beat the cream cheese, strawberries, lemon juice and zest until blended. Gradually beat in the custard mixture., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 208 calories, Fat 9g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 156mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
GRANNY'S STRAWBERRY CAKE
This cake is a recipe I got from my grandmother when I first got married over 20 years ago. It is very rich and I still can't stay out of it until it is gone. Since you can make this in different size pans the cook time is estimated and prep time includes cooling and frosting. I like to make it in a half size steamtable aluminum pan to take for gatherings or picnics.
Provided by SwoR8193
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco.
- Use two or three tablespoons of cake mix to dust the greased cake pans.
- In a large mixing bowl, combine cake mix and gelatin and salt.
- Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended.
- Divide cake mix equally between two or three cake pans.
- Quickly place cake pans in the oven and immediately reduce heat to 350º.
- Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching.
- Cool in pan, on wire rack for 15 minutes.
- Remove from pan.
- I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking.
- For frosting: Mix butter on low speed for 1 or 2 minutes.
- Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended.
- About 4 minutes.
- When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top.
- Place the second layer on the first and put a thin layer of frosting on it.
- Top with the third layer and frost top and sides with remaining frosting.
- If you only make two layers use a thicker layer of frosting between the two layers.
- Allow cake to sit for at least four to six hours before serving.
- Overnight is much better.
Nutrition Facts : Calories 6580.4, Fat 295.7, SaturatedFat 78, Cholesterol 1039.5, Sodium 4925.9, Carbohydrate 949.6, Fiber 8.1, Sugar 750.9, Protein 56
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