Strawberry Cake With Mascarpone Buttercream Food

STRAWBERRY MASCARPONE LAYER CAKE

Steps:

• Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
• Next mix in the sour cream and beat until well combined.
• Combine the dry ingredients in a separate bowl. Add half the dry ingredients and beat on low speed while pouring in half of the milk. Mix just until the flour starts to incorporate.
• Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Divide the batter evenly between the three pan, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.
• Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
• Chop and puree the strawberries using an immersion blender or food processor.
• In a medium-sized sauce pan, combine the flour and sugar, and stir to combine. Add the pureed strawberries, lemon juice sugar and stir well. Cook over medium-high heat until mixture starts to boil, stirring frequently.
• Reduce heat and simmer for another 5-10 minutes, stirring occasionally until the strawberry puree starts to thicken. If the puree seems too thin, add up to 1 tablespoon of additional flour.
• Allow the puree to cool completely, refrigerating to help speed up the process.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• Spoon the COLD mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
• Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
• Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at a high speed until stiff peaks form.
• use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
• Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a thick boarder (a dam) along the outside edge of your cake. You may need to do this twice.
• Spread half of the strawberry mixture over the cake, carefully filling the inside of the dam you created (so the sauce doesn't leak out the sides)
• Pipe another thin layer of frosting over the strawberry sauce and spread evenly with your offset spatula.
• Add the second layer of cake and repeat the above steps using all of the remaining strawberry sauce. Next, add the final layer of cake on top.
• Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
• Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use you icing smoother to remove any excess frosting.
• Use remaining frosting to pipe the florets on the top of the cake using an Ateco 846 tip (large open star). Garnish with leftover strawberries. This cake must be refrigerated.

STRAWBERRY MASCARPONE CAKE

Steps:

• In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl., In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to prepared pans. Bake on lowest oven rack until top springs back when lightly touched, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling., Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange half the strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down. , Gently stir whipped cream; spread over top and sides of cake. Just before serving, arrange remaining strawberries over cake.

WHITE VELVET LAYER CAKE WITH STRAWBERRY-RASPBERRY MASCARPONE BUTTERCREAM RECIPE - (4.5/5)

Steps:

• Special Equipment Three 8-inch by 1½- to 2-inch round cake pans Four wire cooling racks, with the fourth being used to flip cake layers right side up One 8-inch cardboard cake round, helpful but not necessary Cake Turntable, such as Ateco ®, helpful but not necessary Metal Angled or Offset Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary Metal Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary Wax paper, for lining cake plate for icing, helpful but not necessary Piping bag, coupler and/or decorating tips, not necessary if no piping is desired Preparation Arrange oven rack in lower third of oven and preheat oven to 350ºF. Grease three 8-inch round cake pans with shortening or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess. Set aside. Using an electric stand mixer fitted with paddle attachment, mix self-rising flour and sugar (or flour, baking powder, salt and baking soda if using White Lily® Bleached All-Purpose Flour as indicated in Notes section below recipe) on low speed (stir) until well combined and aerated, about 1 minute. Add butter, shortening and oil and mix on slow speed until thoroughly combined. Mixture will be very thick. In a 2-cup glass liquid measuring cup, whisk together buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 2 minutes. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1 minute. Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles. This step will create a nice level cake. Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. (I have found that 28 minutes is perfect.) Cool cakes in pans on wire racks for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip) and cool completely or wrap while still warm to retain moisture. Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost. To frost and fill cake, use a scant ¾ cup frosting between each layer and then proceed to frost the cake as desired with remaining buttercream. To make a Rose Cake with "Rose Swirls" Use a scant ¾ cup frosting between each layer and then proceed to frost the cake with a "crumb coat" or thin coat, but not too thin. The cake should have good coverage and you should not see the cake peeking through the frosting. Next, assemble your pastry bag with coupler and tip. (I like to use my Ateco No. 846 tip because it makes gorgeous swirled roses. However, you can also use an open tip like the Wilton 1M.) Fill pastry bag and twist closed. Make sure your hands are not too warm or your buttercream will get too soft. You are now ready to pipe roses! To pipe roses, start at the bottom and work around the cake to complete a full circle of roses. To pipe each rose, start in the center of where you want your rose to be. Then pipe in a circular fashion counter-clockwise going around the center point once or twice depending on the size of roses you desire. The roses don't need to be perfect! This is what is so great about piping swirled roses as they look lovely shabby and chic. It is best to end in the same place each time and I like to end at the top right side of each rose. Once you complete the first row around the cake, continue with the next row and then the top. To fill in any gaps, I like to pipe small stars or flourishes that contour the rose swirls. Rose Cakes are the best. So simple, but so stunning! Notes Tips: Please note that prep and cook times are for the preparation and baking of the cake. They do not include the time needed to prepare the buttercream (or the component recipe for the sauce in the buttercream recipe) or the time for frosting, filling and piping decorations. In general, prepare as many component recipes in advance for a stress-free day in the kitchen the day you assemble and frost the cake. I like to prepare each component in advance, with the exception of the buttercream, and then prepare the buttercream the day I assemble and frost the cake. By preparing component recipes in advance, it will assure you have enough time to chill the cake before slicing and serving. How to Measure Flour for this Recipe: When measuring flour by volume with measuring cups, sift the flour first onto a sheet of wax paper then spoon flour lightly into cup before leveling off with a thin metal icing spatula or straight edge of a knife. This way, you should obtain approximately 112 grams of flour per cup (the same weight as cake flour) for a total of 280 grams for 2½ cups. Substitution: White Lily® Bleached All-Purpose Flour may be substituted for White Lily® Self-Rising Flour in the same amount (2½ cups or 280 grams) in this recipe, but you will need to add and sift into the flour 2 teaspoons (9.6 grams) baking powder, 1 teaspoon (4.8 grams) kosher salt (or ¾ teaspoon regular table salt) and ¾ teaspoon (3.6 grams) baking soda. How to Bring Eggs to Room Temperature: Should you forget to bring your eggs to room temperature by setting them out for an hour before starting recipe, do not worry. To quickly bring eggs to room temperature, fill a medium bowl with warm tap water-not hot, but warm so the eggs do not cook. Carefully place the eggs into the bowl of water so they are fully submerged. Allow eggs to soak for 10 to 15 minutes. Remove eggs from water and towel dry. Eggs should now be at room temperature and ready to use in recipe. How To Properly Rap Cake Pans: Hold each pan a few inches above the counter (2 to 3 inches will do) then carefully drop pans flatly onto countertop 2 to 3 times. This step will expel any air bubbles and will ensure nice level baked cake layers. To Make a Rose Cake: You will need 1½ recipes of Strawberry-Raspberry Mascarpone Buttercream, about 8¼ cups. This will make just enough to frost, fill, and pipe roses as shown for a 3-layer, 8-inch round cake. Cake may be made 1 day in advance. Keep wrapped in plastic food wrap at room temperature overnight. After assembling and frosting the layered cake it is best to chill it until the buttercream is firm, about 30 minutes to 1 hour. Chilling, before slicing the cake, will yield neater cake slices for a better plated presentation. Store any leftover cake covered in the refrigerator. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

STRAWBERRIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.

FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high.
• Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate.
• Puree strawberries in a blender until smooth and set aside.
• Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed.
• Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.

STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
• Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
• Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
• Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
• To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
• Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.