Strawberry And Cream Cake With Cardamom Syrup Food

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STRAWBERRY CREAM CAKE



Strawberry Cream Cake image

"I can't tell you how many times I've made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion."-Agnes DeLeon, Melrose, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 12

6 eggs, separated
1-1/2 cups sugar, divided
3 tablespoons lemon juice
3 tablespoons canola oil
2 tablespoons water
1-3/4 cups all-purpose flour
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 cups sliced fresh strawberries
2 cups whole fresh strawberries

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.

Nutrition Facts : Calories 408 calories, Fat 21g fat (10g saturated fat), Cholesterol 160mg cholesterol, Sodium 150mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY CREAM CAKE



Strawberry Cream Cake image

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

1 1/4 cups cake flour (5 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar (7 ounces)
5 large eggs, room temperature (2 whole and 3 separated)
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract
2 lbs fresh strawberries, washed, dried, and stemmed (medium or large, about 2 quarts)
4 -6 tablespoons sugar
2 tablespoons kirsch or 2 tablespoons cherry flavored liqueur
1 pinch table salt
8 ounces cream cheese, room temperature
1/2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream

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



Strawberry Cream Cake image

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

1 whole angel food cake, store bought
1 pint strawberry
1 (8 ounce) container Cool Whip
1 (8 ounce) cream cheese, softened (name brand)
1/2 cup confectioners' sugar (powdered sugar)
3 tablespoons sugar

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 AND CREAM CAKE WITH CARDAMOM SYRUP



Strawberry and Cream Cake with Cardamom Syrup image

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Bake     Wedding     Strawberry     Spice     White Wine     Summer     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 21

For cake
8 large egg yolks
1 1/2 cups sugar
1/4 cup whole milk
1 teaspoon vanilla
1/2 teaspoon finely grated fresh lemon zest
1 cup all-purpose flour
1/2 teaspoon salt
4 large egg whites
For syrup
1 1/2 cups Muscat de Beaumes-de-Venise or Essensia (orange-flavored Muscat wine)
1/4 cup sugar
3/4 teaspoon ground cardamom
For filling
2 cups chilled heavy cream
1/2 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
1 1/2 pound strawberries, 5 left whole and remainder trimmed and cut lengthwise into 1/4-inch-thick slices
Special Equipment
3 (9- by 2-inch) round cake pans; parchment paper

Steps:

  • Make cake layers:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter cake pans. Line bottom of each with a round of parchment paper, then butter parchment and dust cake pans with flour, knocking out excess.
  • Whisk together yolks, 1 cup sugar, milk, vanilla, and zest in a large bowl until smooth. Whisk in flour and salt until combined (batter will be thick).
  • Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar, a little at a time, beating at medium speed, and continue to beat until whites hold stiff glossy peaks, about 2 minutes more.
  • Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
  • Divide batter among cake pans and bake, switching position of cake pans halfway through baking, until cakes are springy to the touch and a wooden pick or skewer inserted in center of each comes out clean, 20 to 25 minutes. Cool cakes in pans on racks 10 minutes, then invert onto racks. Carefully peel off parchment, then cool cakes completely.
  • Make syrup while cakes cool:
  • Bring wine, sugar, and cardamom to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 1 cup, 6 to 8 minutes. Strain syrup through a fine-mesh sieve and cool completely.
  • Make filling once cakes and syrup are cool:
  • Beat together heavy cream, sour cream, sugar, and vanilla in a bowl with cleaned beaters until cream just holds stiff peaks.
  • Assemble cake:
  • Prick cake layers all over with wooden pick or skewer, then brush or pour syrup, little by little, evenly over each layer, letting syrup be absorbed before adding more.
  • Transfer 1 layer (flat side up) to a cake stand or plate, then spread with a rounded cup of cream. Arrange some sliced strawberries in 1 layer over cream. Turn second layer over and spread a thin layer of cream over top, then place it, with the aid of a spatula, cream side down, over layer of strawberries. Continue making layers with cream, strawberries, and cake in same manner. Spread top with remaining cream and decorate with remaining strawberries.

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