STRAWBERRY CREAM CAKE
A reworked recipe from Pinterest. One of the ingredients (the glazing mix) was unobtainable. Prep time includes chill time. Only half a cake mix is required. Using an entire box will make the bottom layer too thick. Don't worry about the remainder mix. Use it next week because you'll be making this again soon. Note: The recipe won't allow me to put "1/2" package cake mix. For those that may be confused, it is 1/2 (or 0.5) of an 18.25 ounce package white cake mix.
Provided by gailanng
Categories Cheesecake
Time 5h25m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- To make the cake layer: Mix together the ingredients and blend on high for 2 minutes. Pour into a greased and floured 13"x9" pan. Bake at 350 degrees for 20-25 minutes or until done. Cool completely.
- To make the cream layer: Beat the whipping cream on high until soft peaks form; set aside. Beat the cream cheese until smooth and then gradually add the powdered sugar. Gently fold in the whipped cream until well incorporated.
- Spread over the cooled cake and refrigerate.
- To make the strawberry glaze: Slice the strawberries in half or quarters. Sprinkle the desired amount of sugar over the sliced strawberries, tossing to distribute the sugar and allowing the juices to run. Try to keep from over-smashing the berries. Set aside.
- In medium sauce pan over high heat add strawberry gelatin, vanilla pudding mix and water; bring to a boil. Stir constantly until thickened, about 5 minutes.
- Remove from heat and let the mixture stand about 10 minutes or cool enough to the touch.
- Spread or arrange the sweetened strawberries and juices over the cream layer and pour or gently spread the glazing mixture over the strawberry/cream cheese layer of the cake.
- Refrigerate for 4 hours before serving.
Nutrition Facts : Calories 484.6, Fat 20.1, SaturatedFat 10.5, Cholesterol 76.2, Sodium 367, Carbohydrate 73.4, Fiber 1.5, Sugar 61.4, Protein 4.9
STRAWBERRY CREAM CAKE
This is a wonderful recipe I got from America's Test Kitchen. It was very easy to make and turned out beautiful and delicious! This also travels well. See pictures for cake assembly view.
Provided by Pismo
Categories Dessert
Time 1h45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 711.7, Fat 43.9, SaturatedFat 25.7, Cholesterol 251.9, Sodium 353.4, Carbohydrate 72.7, Fiber 2.6, Sugar 50.6, Protein 9.4
STRAWBERRY CREAM CAKE
I don't really have the time or patience for baking but I wanted a delicious dessert. I played around with some ingredients & my effort was rewarded with this wonderful cake.
Provided by FDADELKARIM
Categories Dessert
Time 20m
Yield 12 slices
Number Of Ingredients 6
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.
Nutrition Facts : Calories 293.7, Fat 11.5, SaturatedFat 7.8, Cholesterol 20.8, Sodium 319.7, Carbohydrate 44.7, Fiber 0.7, Sugar 29.6, Protein 4.6
STRAWBERRY CREAM CAKE
DH is diabetic and I was looking a different cake for him to enjoy without to much guilt. This recipe comes from kraftfood.com. The only thing I did was cut the recipe in half, make it in a 6-inch sprinform pan and use chocolate chips instead of semi-sweet baking chocolate. If you don't have a 6-inch pan you can use an 8 inch cake pan or tart pan.
Provided by PaulaG
Categories Gelatin
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the crumbs and butter together.
- Press firmly into bottom and halfway up sides of a 6-inch springform pan that has been sprayed lightly with non-stick cooking spray.
- Place in freezer while preparing filling.
- Pulse the 1 cup strawberries in food processor until finely chopped, scraping sides 2 to 3 times.
- In a medium size bowl, add the strawberry gelatin and stir in boiling water.
- Continue to stir until gelatin is completely disolved, 2 minutes.
- Add the ice cubes; stir until melted.
- Fold in whipped topping and chopped strawberries; stir gently with wire whisk until well blended.
- Refrigerate gelatin mixture for 10 minutes or until mixture is thick and will mound.
- Spoon into prepared crust.
- Refrigerate the cake for a minimum of 3 hours.
- Remove sides of pan, slice reserved strawberries and arrange on top.
- When ready to serve, place chocolate chips in small microwave dish and microwave until melted.
- Slice the cake into 4 to 6 servings and drizzle with melted chocolate.
- Please note: If you have additional filling, it can be spooned into a 1/2 cup custard cup and sprinkled with additional graham cracker crumbs.
Nutrition Facts : Calories 286.5, Fat 19.4, SaturatedFat 12.7, Cholesterol 22.9, Sodium 180.1, Carbohydrate 29.4, Fiber 2, Sugar 18.2, Protein 2.5
STRAWBERRIES AND CREAM LAYER CAKE
From the June 2001 issue of "Bon Appetit", a wonderful-tasting cake that my oldest daughter likes to have on her birthday. If using handpicked, very ripe strawberries, then the strawberry puree made from frozen strawberries is most likely unnecessary. The cake would make a nice ending to a special summer dinner.
Provided by rochsann
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Butter and flour 13x9x2 inch metal baking pan.
- Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
- Beat in both extracts.
- Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
- Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
- Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
- Beat cream with sugar in large bowl until peaks form.
- Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
- Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked strawberries, disregard this step.
- Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
- Spread 2 cups whipped cream over strawberries.
- Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
- Spread remaining whipped cream over top and sides of cake.
- Garnish cake top and sides with sliced berries.
- Can be prepared eight hours ahead; refrigerate.
STRAWBERRY CREAM CAKE
From Martha Stewart: "Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness. Even better, it can wait patiently in the refrigerator for up to a day." I have not tried this yet and usually don't post what I haven't tried but my friends all rave about this recipe. Feel free to substitute a medley of berries and fruits.
Provided by sofie-a-toast
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 460.3, Fat 31.1, SaturatedFat 18.4, Cholesterol 158.3, Sodium 277.4, Carbohydrate 41.4, Fiber 1.9, Sugar 25.8, Protein 6
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STRAWBERRY CREAM CAKE • FOOD FOLKS AND FUN
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- 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 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 work bowl 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 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).
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