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
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
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. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
- Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
- 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 331 g, Fat 21 g, Fiber 1 g, Protein 5 g
STRAWBERRY CHOCOLATE LAYER CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 12 to 14 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa.
- In a mixing bowl, combine the flour, granulated sugar and salt.
- In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
- Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely on racks.
- For the filling: Halve the strawberries, and then combine them in a bowl with the granulated sugar and vanilla. Mix them all together. Leave them to macerate for 15 minutes, and then drain off the excess liquid.
- Whip together the powdered sugar and cream and set aside.
- Spread the top of each cake with hazelnut chocolate spread, some whipped cream and strawberries and layer the cakes. Don't assemble more than an hour before serving.
STRAWBERRY AND CREAM LAYER CAKE
This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)
Provided by Claire Saffitz
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
- Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
- In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
- Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
- Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
- Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.
STRAWBERRIES & CREAM LAYER
Turn strawberries and cream into a pudding to remember with the simple addition of puff pastry sheets
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner, Treat
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Roll the pastry out to a square about 30 x 30cm. Lay on a large baking sheet, place another sheet on top and bake for about 20 mins until golden. Heat the grill to high, dust the pastry liberally with icing sugar and carefully caramelise under the grill. Dust with another layer of icing sugar and return to the grill to caramelise again. While warm, cut the pastry biscuits into 12 neat rectangles, trimming the edges as you go. These can now be kept in an airtight container for a day.
- Halve or quarter the strawberries, depending on their size, then dust with a little icing sugar and set aside. Split the vanilla pod and scrape the seeds into the cream, then whip lightly with the caster sugar until it just holds its shape.
- To assemble, place a blob of cream on each plate and, at jaunty angles, stack the biscuits, cream and strawberries.
Nutrition Facts : Calories 931 calories, Fat 60 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 62 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.81 milligram of sodium
STRAWBERRY LAYER CAKE WITH STRAWBERRY FROSTING
Soft, tender cake loaded with FRESH strawberries and a sweet strawberry frosting!! An EASY strawberry layer cake that's perfect for parties!
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 2h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Spray two 9-inch round cake pans (or one 9×13-inch pan) with floured cooking spray, or grease and flour the pans; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric handheld mixer), add all ingredients except strawberries, and beat on medium-high speed until well blended, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
- Add the strawberries and beat to incorporate.
- Turn batter out into prepared pans, divided evenly, and bake for about 30 to 34 minutes, or until done and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in pans, on a wire rack, for about 15 minutes before inverting and removing cakes to cool completely on wire racks.
- Make sure cakes are completely cooled before frosting them.
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric handheld mixer), add the butter, and beat on medium-high speed to smooth it.
- Add the strawberry preserves, extract, 3 cups confectioners' sugar, and beat on medium-high speed to blend.
- Add 1 additional cup confectioners' sugar, and beat for 2 to 3 minutes, or until very well whipped, light, and fluffy. As necessary, drizzle in the cream to thin frosting to a thick, yet spreadable, consistency.
- Optionally add red food coloring to make the frosting pinker; I added about 10 drops.
- Add about one-third of the frosting to the top of one of the cakes and smooth it with a spatula or knife. Place the other cake on top, add about one-third of the remaining frosting, and smooth it. Add the remaining amount of frosting to the sides of the cake and smooth it.
- Optionally add fresh strawberries for garnishing before serving.
Nutrition Facts : Calories 812 calories, Carbohydrate 83 grams carbohydrates, Cholesterol 139 milligrams cholesterol, Fat 52 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 184 grams sodium, Sugar 68 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
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 FILLING
This is a great strawberry whipped cream filling for an 8" layer cake. Allow time to chill before spreading on cake.
Provided by Marie
Categories Dessert
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Add sugar to strawberries and set aside.
- Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved.
- Stir gelatin mixture into strawberries and allow to cool.
- Whip cream until stiff.
- Fold whipped cream into strawberries when it (the strawberry mixture) is the consistency of heavy syrup.
- Refrigerate until set.
STRAWBERRY CAKE (LIKE BOX MIX BUT BETTER)
This sweet and tender Strawberry Cake is a fresher, yummier version of your favorite box mix! The rose-colored cake is beautiful, and it's full of natural strawberry flavor. Layered with a simple cream cheese frosting, this is the cake of my childhood dreams!
Provided by Lindsay
Categories Dessert
Time 2h5m
Number Of Ingredients 16
Steps:
- To make the strawberry reduction for the cake layers, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/4 cups of puree. Strain it through a fine mesh sieve and you should end up with about 1 cup of puree.
- Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1/2 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If it's more than 1/2 cup, add it back to the pan and continue cooking.
- When the puree has thickened and reduced, pour into a measuring cup or bowl and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- To make the cake layers, preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar, oil, strawberry extract and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk, strawberry reduction and 8 drops of food color and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Gently fold in additional food color until you have your desired shade of pink.
- Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake,
- Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, run a 9 inch offset spatula around the outside of the cake while turning your turntable. Start with the line at the bottom and work your way to the top.
- Pipe shells of frosting on the top edge of the cake and the bottom, then decorate with strawberries, if desired.
Nutrition Facts : Calories 973 calories, Sugar 125.5 g, Sodium 218.8 mg, Fat 42.1 g, SaturatedFat 25.8 g, TransFat 0 g, Carbohydrate 146.7 g, Fiber 1.2 g, Protein 7 g, Cholesterol 155.9 mg
STRAWBERRIES AND CREAM LAYER CAKE
There's always room for this, because it's so light. It's like a Norwegian-style strawberry shortcake. For best results, stack the layers with the cut side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife. Posted for ZWT 6.
Provided by JackieOhNo
Categories Dessert
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven and prepare the cake mix according to the package directions, then bake in two 9-inch round cake pans. Remove from pans and cool completely, then cut each layer in half horizontally, making 4 layers.
- Place on cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberry puree and whipped topping are used. Garnish with fresh strawberries slices.
LAYERED STRAWBERRY ANGEL FOOD CAKE
Layered smooth whipped cream, 3 pints of strawberries, and fluffy angel food cake is an amazing triple layered dessert, so easy to make (with no baking and simple assembly) and a great large party dessert.
Provided by Trisha Haas - Salty Side Dish
Categories Dessert Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Prep Angel Food Cake
- Tear up into bite sized pieces - not super large but also not too small. Place in bowl or on plate and set aside.
- Prep Strawberries
- Once strawberries are washed, quartered and placed in a bowl, add 3/4th cup Strawberry PRESERVES (not jelly) to bowl and mix.
- Make sure all strawberries are lightly covered in preserves.
- Prep Whipped Cream
- Add 16 oz thawed whipped cream, 1 block of softened cream cheese, and 14 oz of sweetened condensed milk into a bowl and mix until creamy.
- Layered Strawberry Angel Food
- Once all three layers are prepped, its time to assemble! Take a large casserole style baking dish and add half of the angel food cake chunks on the bottom of the dish.
- Smother with half the strawberries.
- For the last layer, add half of the whipped cream mixture and smooth with a spatula.
- Now repeat the process with angel food cake, strawberries, and whipped cream mixture.
- Feel free to add one last layer of decorative strawberries if you like and want it to look fancy.
- Simply use a large serving spoon to scoop out Strawberry Angel Food Cake!
Nutrition Facts : ServingSize 1 g, Calories 367 kcal, Carbohydrate 58 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 94 mg, Fiber 3 g, Sugar 46 g, UnsaturatedFat 4 g
CHOCOLATE-STRAWBERRY LAYER CAKE
Combine two favorites, chocolate and strawberry, in this Chocolate-Strawberry Layer Cake. Made with strawberry cake mix, semi-sweet chocolate, COOL WHIP and white chocolate pudding, our Chocolate-Strawberry Layer Cake is a decadent treat the entire family will enjoy.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cover 3 baking sheets with parchment; spray with cooking spray. Beat cake mix, oil, water and eggsin large bowl with mixer until blended. Drop 1 cup batter into 2 mounds on 1 of the prepared baking sheets, using 1/2 cup batter for each mound and placing mounds 8 inches apart.
- Spread each mound of batter into 6-inch round with back of spoon. Repeat with remaining batter on remaining 2 prepared baking sheets.
- Bake 12 min. or until tops spring back when gently pressed in centers. Cool completely. Gently run offset spatula under each cake layer to loosen cake from parchment.
- Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Cool until thickened. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Fold in remaining COOL WHIP. Refrigerate until ready to use.
- Place 1 cake layer on plate; spread with 1/3 of the chocolate mixture. Cover with second cake layer, 1/3 of the pudding mixture and 1/2 cup strawberries.
- Repeat layers twice. Refrigerate 2 hours.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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 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.
STRAWBERRY CREAM CAKE
Categories Cake Liqueur Milk/Cream Dairy Egg Fruit Dessert Bake Strawberry Summer Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 Servings
Number Of Ingredients 22
Steps:
- Make filling:
- Trim and slice strawberries and in a bowl stir together with sugar and lemon juice. Let strawberry mixture stand at room temperature, stirring occasionally, 4 hours. In a large sieve set over a bowl drain strawberry mixture and reserve strawberries and liquid separately.
- Make custard:
- In a saucepan whisk together all custard ingredients except Punsch until combined well. Bring mixture to a boil over moderate heat, whisking constantly, and simmer, whisking constantly, 1 minute. Whisk Punsch into custard and transfer to a heatproof dish. Cool custard, its surface covered with a round of wax paper. Chill custard, covered, at least 3 hours, or until cold, and up to 2 days.
- Make cake layers:
- Preheat oven to 350° F. Butter two 9- by 2-inch round cake pans and line bottoms with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess flour.
- Into a small bowl sift together flour, baking powder, and salt. In bowl of a standing electric mixer combine eggs and sugar and beat, beginning at moderate speed and gradually increasing to high speed, for a total of 9 to 10 minutes, or until very thick and pale and mixture forms a ribbon when beaters are lifted. Transfer egg mixture to a large bowl (for ease of folding).
- Sift one third flour mixture over egg mixture and with a large rubber spatula fold in gently but thoroughly. Sift and fold remaining flour mixture into egg mixture in 2 more batches in same manner. Fold in butter and vanilla gently but thoroughly.
- Divide batter between pans, smoothing tops, and bake in middle of oven, rotating pans on oven rack after 15 minutes (to ensure even baking), a total of 25 to 30 minutes, or until cake is springy to the touch and a tester comes out clean. Cool cake layers in pans on racks 10 minutes and invert onto racks. Peel off paper and cool completely. Layers may be made 1 day ahead of cake assembly and kept, wrapped tightly in plastic wrap, at room temperature.
- Assemble cake:
- With a long serrated knife halve each cake layer horizontally to make a total of 4 layers. Put 1 cake layer, cut side up, on a serving plate and top with half of reserved strawberry slices, arranging them in an even layer. Drizzle half of reserved strawberry liquid evenly over berries.
- Top filling with second cake layer, cut side down. Whisk custard until smooth and spread layer evenly with custard. Top custard with third cake layer, cut side up. Spread layer evenly with remaining strawberries and drizzle with remaining strawberry liquid. Top filling with remaining cake layer, cut side down. Chill cake, covered with plastic wrap, at least 8 hours and up to 1 day.
- Make frosting:
- In a chilled bowl beat cream with sugar until cream just holds stiff peaks.
- Spread frosting over top and sides of cake. Cake may be frosted 4 hours ahead and chilled. Bring cake to cool room temperature before serving.
- Garnish top of cake with strawberries.
More about "strawberry and cream layer cake food"
HOMEMADE STRAWBERRY CAKE RECIPE - LAUREN'S LATEST
From laurenslatest.com
5/5 (21)Total Time 6 hrs 25 minsCategory DessertCalories 357 per serving
- Make vanilla dream cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers.
- Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
- Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling overtop. Add another layer of cake and continue layering until all 4 layers are in tact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out. Frost the entire cake with remaining plain whipped cream. Top with sliced strawberries as a garnish.
STRAWBERRY CREAM CAKE • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (4)Total Time 6 hrs 10 minsCategory DessertCalories 585 per serving
- 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).
EASY STRAWBERRY AND CREAM LAYER CAKE - LAYLITA'S RECIPES
From laylita.com
4.9/5 (188)Category DessertCuisine AmericanTotal Time 1 hr
- Place the heavy whipping cream in large mixing bowl, stir in the honey, vanilla and lemon zest. Use an electric mixer to whip the cream until stiff peaks form. Refrigerate the whipped cream for about 30 minutes before using.
STRAWBERRIES AND CREAM LAYER CAKE - HONEST COOKING
From honestcooking.com
STRAWBERRY AND CREAM LAYER CAKE - RACHEL KHOO
From rachelkhoo.com
STRAWBERRY AND WHIPPED CREAM CAKE - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory CakeCalories 436 per serving
- Preheat oven to 350 degrees and grease a 9 inch round pan (preferably springform) and line the bottom with a parchment round.
- Beat the heavy whipping cream until soft peaks are formed. Slowly add the confectioners sugar and continue to beat until you have stiff peaks. Mix in the vanilla.
- Once the cake is cooled, use a serrated knife to slice the cake into two layers. Slice about half the strawberries.
STRAWBERRY CREAM CAKE - CLEOBUTTERA
From cleobuttera.com
4.5/5 (33)Category CakesServings 9Total Time 2 hrs 55 mins
- Start by preparing the cooked portion of the stabilized whipped cream (recipe below) as it needs time to cool.
- Spray 3 (9-inch) round pans with nonstick cooking spray or lightly grease with oil. Line the bottom of the pans with parchment rounds and spray parchment or lightly grease again with oil then dust with flour, tapping out excess flour.
STRAWBERRY 'SHORTCAKE' LAYER CAKE - FOOD DUCHESS
From foodduchess.com
5/5 (2)Category BakingCuisine American, BritishTotal Time 55 mins
- Preheat oven to 350F. Prepare two 8” springform cake pans (preferably a light colored pan) with cooking spray and parchment rounds. Meanwhile, add flour, baking powder, and salt to a medium bowl and whisk together to combine. Set aside.
- Add all ingredients to a mixing bowl and toss to evenly coat the strawberries. Allow strawberries to sit for 15 to 30 minutes.
- Add whipping cream, confectioners sugar, and vanilla, to a large bowl, beat with an electric mixer until stiff peaks have formed. Add mascarpone and continue to beat, just until smooth. Be careful not to overbeat.
STRAWBERRY LAYER CAKE - LIDIA'S COOKBOOK - A FOOD BLOG ...
From lidiacookbook.com
Cuisine AmericanCategory DessertServings 12Total Time 55 mins
- In your stand mixer with the whisk attachment beat the heavy cream until stiff peaks form, set aside
STRAWBERRY LAYER CAKE WITH WHIPPED CREAM FROSTING | BUNSEN ...
From bunsenburnerbakery.com
4.4/5 (68)Total Time 2 hrsCategory Layer CakesCalories 571 per serving
- Preheat oven to 350° F. Line three 8-inch round cake pans with parchment paper, then spray parchment paper with nonstick baking spray.
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, 5 minutes. Beat in the eggs, one at a time.
- In a small bowl, stir together the flour, baking powder, and salt. Add half of this mixture to the butter and eggs and beat until just combined. Pour in 1 cup of buttermilk and vanilla extract, mix to combine, and follow with the remaining flour. Beat until just combined and no lumps remain.
- Divide the cake batter into three equal portions. To one portion, add the freeze dried strawberries and one additional tablespoon of buttermilk and food coloring, stirring to mix (batter will be thick). Scrape the cake batter into each of the tree prepared pans. Bake for 35-40 minutes, until a tester inserted into the center comes out with a moist crumb. Remove from the oven, allow to cool in the cake pans for 5 minutes, then turn out onto a wire rack to cool completely.
STRAWBERRY AND MASCARPONE CREAM LAYER CAKE - LOVE SWAH
From loveswah.com
Servings 8Total Time 50 mins
- Whip the thickened cream, mascarpone cheese and sugar until light and fluffy using electric beaters.
OMBRé STRAWBERRY AND WHITE CHOCOLATE LAYER CAKE | RECIPE ...
From kitchenstories.com
5/5 (1)Servings 24Cuisine AmericanCategory Dessert
- It is recommended to make the strawberry reduction two days before frosting. (The reduction is used for strawberry cake and strawberry buttercream.) For the strawberry reduction, place fresh or thawed, frozen strawberries into a medium saucepan. Optional: roughly blend strawberries with an emersion blender beforehand, if you prefer a smoother texture of strawberry reduction.
- Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
- Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up, and the mixture has reduced by half. This will take about 20 minutes. Occasionally stir the mixture to prevent burning. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
- You should end up with about 1.5 cups of thick strawberry reduction that has a consistency similar to tomato sauce. Transfer to another container and let cool before use. You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
EASY STRAWBERRY LAYER CAKE WITH CREAM CHEESE FROSTING ...
From familysavvy.com
4.1/5 (26)Calories 345 per serving
STRAWBERRY LAYER CAKE WITH STRAWBERRY FROSTING - THE ITSY ...
From itsybitsykitchen.com
4.9/5 (10)Total Time 3 hrs 55 minsCategory Dessert
- Preheat the oven to 350 degrees. Spray 2 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
- Puree the berries in a blender or food processor. Pour into a small saucepan and add the lemon juice. Place pan over medium heat and bring mixture to a boil, stirring frequently. Turn heat to low and simmer, stirring often, until puree reduces by about half (8 to 10 minutes). You'll have about 1/3 cup of puree. Remove from heat and cool to room temperature.
STRAWBERRIES AND CREAM LAYER CAKE - SUGARHERO
From sugarhero.com
5/5 (5)Total Time 3 hrs 30 minsServings 16Calories 594 per serving
- Preheat the oven to 350 F. Line four 8" round cake pans with parchment paper, and spray the pans with nonstick cooking spray. (9" round pans can also be used, you will just have thinner cake layers and will need to reduce the cooking time a bit.)
- In a small bowl, whisk together the powdered gelatin and the cold water, and let it stand until the gelatin absorbs the water. Once absorbed, microwave the bowl for 10-15 seconds, until the gelatin melts. For this recipe, it should be melted but barely warm—certainly not hot. Let it cool if it is too warm.
- Place one cake round on a cardboard cake round, and top it with a generous cup of whipped cream. Use an offset spatula or knife to spread the cream evenly to the edge of the cake. Top the cream with a third of the fresh strawberries, keeping them away from the very edges of the cake. Press down gently to embed them in the cream.
- If you want to make the optional chocolate panels, first cut your 10x16-inch transfer sheet in half lengthwise, so that you have two 5-inch tall long strips. If there is a border around your sheets, cut it off so the pattern goes to the very edge. Set them rough side up on a long sheet of parchment or waxed paper.
STRAWBERRIES AND CREAM LAYER CAKE - MRFOOD.COM
From mrfood.com
5/5 (2)Estimated Reading Time 1 minCategory Cakes
STRAWBERRY CREAM CAKE - LAYER CAKE PARADE
From layercakeparade.com
Servings 1
VANILLA CAKE WITH STRAWBERRY CREAM FROSTING - US FOOD …
From usfoodnetwork.com
Estimated Reading Time 2 mins
STRAWBERRY LAYER CAKE - E.D.SMITH
From edsmith.com
Servings 10Total Time 3 hrs 55 minsCategory Dessert
RED VELVET STRAWBERRY SHORTCAKE LAYER CAKE WITH CREAM ...
From usfoodnetwork.com
Estimated Reading Time 3 mins
STRAWBERRY SHORTCAKE LAYER CAKE WITH CHANTILLY CREAM ...
From foodtalkdaily.com
Servings 1Total Time 40 mins
A NEAR STRAWBERRIES AND CREAM CAKE WRECK - VIET WORLD KITCHEN
From vietworldkitchen.com
Estimated Reading Time 3 mins
EASY STRAWBERRY AND CREAM LAYER CAKE - ALL KITCHEN COLOURS
From allkitchencolours.com
Category DessertCalories 485 per servingTotal Time 1 hr 25 mins
CHOCOLATE STRAWBERRY CAKE RECIPE : SBS FOOD
From sbs.com.au
4.1/5 (17)Servings 12Cuisine AustralianCategory Dessert
STRAWBERRIES AND CREAM SPONGE LAYER CAKE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory Dessert, Afternoon TeaServings 16Total Time 1 hr 15 mins
STRAWBERRY LAYER CAKE - CPA: CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
300ZX - FOOD II - ^ STRAWBERRIES AND CREAM LAYER CAKE
STRAWBERRY AND CREAM LAYERED SPONGE CAKE - CAKEBOXING.COM
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STRAWBERRY AND CREAM LAYER CAKE ARCHIVES | COOL FOOD DUDE
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LAYER CAKE WITH STRAWBERRY FILLING - ALL INFORMATION ABOUT ...
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STRAWBERRY FROZEN CHEESECAKE LAYER CAKE | MINDFOOD
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GLUTEN-FREE STRAWBERRIES AND CREAM LAYER CAKE | FOOD TO LOVE
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