STRAWBERRY SHORTCAKE PUNCH BOWL CAKE
I make this in a punchbowl. Garnish with strawberries.
Provided by Cindy Henderson Foster
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 12
Number Of Ingredients 5
Steps:
- Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
- Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 54.8 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 741.1 mg, Sugar 13.8 g
LAYERED STRAWBERRY CHEESECAKE BOWL
Watch our video to learn how to make a glorious strawberry cheesecake bowl. This Layered Strawberry Cheesecake Bowl will be a tasty hit at your party.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 14 servings, 2/3 cup each
Number Of Ingredients 8
Steps:
- Combine berries and sugar. Refrigerate until ready to use. Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups COOL WHIP; spoon half into 2-1/2-qt. bowl.
- Top with cake, berries and remaining Neufchatel mixture. Refrigerate 4 hours.
- Melt chocolate; drizzle over trifle. Top with remaining COOL WHIP.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9216 g, Sugar 0 g, Protein 4 g
STRAWBERRY SUNSHINE CAKE
I got this recipe out of a Taste of Home book last summer and I love this recipe. I made it for a BBQ and my daughter requested it as a birthday cake. I've also used strawberries and blueberries for 4th of July celebration. The recipe recommends slicing the cake with a serrated knife. To split the cake into three layers I use dental floss - Makes a nice clean cut.
Provided by Maggie
Categories Gelatin
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form.
- Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
- In another bowl, beat egg yolks until slightly thickened, about 5 minutes.
- Gradually add remaining sugar, beating until thick and lemon-colored.
- Blend in water and extracts.
- Sift flour over batter; beat until smooth.
- Fold in egg whites just until blended.
- Spoon into an ungreased 10-inch tube pan.
- Cut through batter with a knife to removed air pockets; smooth the top.
- Bake at 325 degrees for 50-55 minutes or until cake springs back when lightly touched.
- Immediately invert pan; cool completely.
- In a large bowl; dissolve gelatin in bowling water. Add ice water and stir.
- Place bowl in ice water for about 5 minutes or until slightly thickened.
- Fold in strawberries and 1/2 cup of the whipped topping.
- Run a knife around the edges of pan to loosen cake.
- Split the cake horizontally into three layers (I use dental floss); place bottom layer on a serving plate.
- Spread with half of the gelatin mixture. Repeat with a layer of cake and then the remaining gelatin mixture. Top with remaining cake layer.
- Frost top and sides with remaining whipped topping. Garnish with strawberries.
- Store in refrigerator until ready to serve. Refrigerate leftovers.
Nutrition Facts : Calories 264.6, Fat 6.7, SaturatedFat 4.8, Cholesterol 69.2, Sodium 173.2, Carbohydrate 46.5, Fiber 0.9, Sugar 37.1, Protein 5.3
NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM
Steps:
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
LAYERED STRAWBERRY CHEESECAKE BOWL
This recipe is from Kraft.food & family magazine. I had just picked way too many fresh strawberries and found this. It is easy and tastes great. I barely got a taste before my kids devoured it! Cooking time is time needed to refrigerate.
Provided by BandJsGranny
Categories Cheesecake
Time 4h20m
Yield 2/3 cup, 14 serving(s)
Number Of Ingredients 8
Steps:
- Combine berries and sugar. Refrigerate until ready to use. Beat neufchatel cheese with mixer until creamy. Gradually beat in milk.
- Add pudding mix, mix well.
- Blend in 1 1/2 cups Cool Whip. Spoon half into 2 1/2 quart bowl.
- Top with cake, berries, and remaining neufchatel cheese mixture. Refrigerate 4 hours.
- Melt chocolate, drizzle over dessert. Top with remaining Cool Whip.
- Special Extra: Melt 1 additional chocolate square. Dip 5 strawberries in chocolate, letting excess drip off. Refrigerate 30 minute Use to garnish dessert.
Nutrition Facts : Calories 177, Fat 10.7, SaturatedFat 7, Cholesterol 28.5, Sodium 249.4, Carbohydrate 16.5, Fiber 0.7, Sugar 13.3, Protein 4.7
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