STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
This easy, homemade Strawberry Cake starts with a box of cake mix, Jello, buttermilk and fresh or frozen strawberries. Finish off the moist layer cake with the most delicious strawberry cream cheese frosting!
Provided by Blair Lonergan
Categories Dessert
Time 4h
Number Of Ingredients 11
Steps:
- Preheat oven to 325° F. Grease and flour three 9-inch cake pans lined with parchment paper.
- In a large bowl, whisk together cake mix and dry Jell-O mix. Add mashed (or diced) strawberries, eggs and oil. Use an electric mixer on low speed to combine for 30 seconds. Add the buttermilk, increase the speed to medium, and continue mixing for 2 more minutes.
- Divide the batter evenly between the three prepared pans. Tap the pans on the counter once or twice to release any big air bubbles.
- Bake the cakes for 27-30 minutes, or until a toothpick inserted in the center of a cake comes out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and vanilla until light and fluffy, about 3 minutes. Gradually add the confectioners' sugar and beat until smooth, about 3 more minutes. Add the strawberries and mix on low just until combined. Cover and chill in the refrigerator for at least 1 hour, or until ready to use.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the extra cake.
- Place one cake layer on your cake stand or plate. Evenly cover the top with a layer of frosting. Top with the second cake layer and evenly cover the top with another layer of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. Refrigerate for at least one hour (or overnight) before slicing and serving.
Nutrition Facts : ServingSize 1 slice (1/16 of the cake), Calories 586 kcal, Carbohydrate 88 g, Protein 6 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 88 mg, Sodium 470 mg, Fiber 1 g, Sugar 75 g
STRAWBERRY CAKE AND FROSTING I
If you love the beautiful flavor, aroma and color of strawberries, you will absolutely love this cake.
Provided by IMFLIPER
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
- In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.
Nutrition Facts : Calories 625.9 calories, Carbohydrate 94.8 g, Cholesterol 83.2 mg, Fat 26.6 g, Fiber 1 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 390.7 mg, Sugar 77 g
STRAWBERRY CREAM CHEESE FROSTING
Delicious! So good on butter cookies and chocolate mini cupcakes! It takes about 3/4 cup hulled strawberries to make 1/2 cup mashed.
Provided by JamesDeansGirl
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds.
- Add 3 cups powdered sugar, gradually, and the mashed strawberries; blend frosting again on low speed until the sugar is incorporated, 1 minute.
- Increase mixer speed to medium and blend frosting until fluffy, 30-45 seconds more, adding up to 1/2 cup more sugar to make desired spreading consistency.
- Use as desired.
EASY STRAWBERRY CREAM CHEESE FROSTING
Creamy frosting made with cream cheese and fresh strawberries. Perfect topping on a strawberry cake, white chocolate, lemon, or white cake. Also would be great for dipping strawberries in to eat!
Provided by erinwilson311
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Puree strawberries in a blender or food processor until smooth.
- Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 25.7 g, Cholesterol 49 mg, Fat 17 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 132 mg, Sugar 24.7 g
STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
You won't recognize the white cake mix after adding strawberry gelatin and fresh berries. Add the rich cream cheese frosting, and this cake has blue ribbon potential. This is a superior cake, perfect for birthday parties and baby showers.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 696.3, Fat 47.9, SaturatedFat 21.8, Cholesterol 78.2, Sodium 367, Carbohydrate 64.7, Fiber 4.7, Sugar 51.5, Protein 6.8
STRAWBERRY CAKE
Makes 1 (9-inch) cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350˚. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine cake mix and gelatin. Add puréed strawberries, eggs, oil, and ¼ cup water; beat at medium speed with a mixer until smooth. Pour into prepared pans. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired. Store cake, covered, in the refrigerator up to 3 days.
- In a large bowl, beat cream cheese and butter at medium speed with a mixer until creamy. Beat in 1/4 cup strawberry purée; reserve remaining purée for another use. Beat in extract. Gradually add confectioners' sugar, beating until smooth.
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
Made this strawberry cake with cream cheese frosting around the holidays. Everyone seemed to enjoy it!
Provided by Brooke Jefferson
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Beat sugar and butter together in a large bowl with an electric mixer on medium speed until fluffy. Add egg whites one at a time, beating well after each addition. Stir in pureed strawberries, sour cream, and strawberry extract.
- Sift cake flour, baking powder, baking soda, and salt together in a medium bowl. Add gradually to the butter mixture, beating until combined. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 30 to 35 minutes. Let cool in the pans for 10 minutes before removing and cooling completely on wire racks, about 30 minutes more.
- While cakes cool, beat cream cheese and butter together in a large bowl with an electric mixer on medium speed until smooth. Add pureed strawberries and strawberry extract. Gradually beat in confectioners' sugar until frosting is smooth.
- Frost and assemble the cooled cake layers. Decorate the top with sliced strawberries.
Nutrition Facts : Calories 785.2 calories, Carbohydrate 129.4 g, Cholesterol 75.6 mg, Fat 28.2 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 17.6 g, Sodium 362.9 mg, Sugar 98.1 g
STRAWBERRY CREAM CHEESE FROSTING
I found this in a Paula Deen cookbook it was printed a long with a strawberry cake recipe. I did not care for the cake but I so loved the frosting. I could just eat this by the spoonful even without cake. I do however think it really dresses up a strawberry cake made from the mix or a white cake.
Provided by Old widow
Categories Dessert
Time 10m
Yield 2 cups, 14 serving(s)
Number Of Ingredients 4
Steps:
- In large bowl beat butter and cream cheese until creamy.
- Beat in 1/4 cup of the pureed strawberries.(Reserve the rest for another use).
- Gradually add the confectioners sugar until smooth.
- Add 2 or 3 drops of red food coloring if you want a pinker frosting.
Nutrition Facts : Calories 334.9, Fat 9, SaturatedFat 5.7, Cholesterol 26.5, Sodium 72.1, Carbohydrate 64.5, Fiber 0.4, Sugar 62.6, Protein 1.4
HOMEMADE STRAWBERRY CAKE
The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.
Provided by Sally
Categories Cakes
Time 6h
Number Of Ingredients 19
Steps:
- Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
- Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
- Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
GRANNY'S STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
Passed down from my great-grandmother, Jessie, friends and family are always excited to see me walk in with this cake! It's a crowd pleaser every time! The most moist strawberry cake with cream cheese frosting you'll ever eat!
Provided by Amber
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Muddle thawed strawberries in a bowl. Reserve 1/4 cup for frosting.
- Mix white cake mix and gelatin mix together in a bowl. Add strawberries, eggs, oil, and water and beat until well combined. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 20 to 25 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.
- Beat cream cheese and butter together in a bowl; mix in reserved strawberries and vanilla extract. Beat in powdered sugar until combined.
- Sandwich cake layers with frosting; spread remaining frosting over the top and sides.
Nutrition Facts : Calories 628.4 calories, Carbohydrate 88.5 g, Cholesterol 102.9 mg, Fat 28.9 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 11.5 g, Sodium 377.3 mg, Sugar 77.1 g
FRESH STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
Found this online and posting for safe keeping. Simple dessert perfect for those summer family gatherings or even a birthday cake.
Provided by monique.j.jimenez
Categories Dessert
Time 45m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cake:.
- Grease and flour two 8 inch round baking pans or one 9×13 inch pan. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can. Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes or so. Add in strawberries and juice, mix again until well combined. Pour into baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely. If baking in 9×13 pan, simply allow to cool in pan.
- Frosting:.
- Combine all ingredients and mix with electric mixer until smooth and creamy. Ice cooled cake.
- Store cake in refrigerator.
- *Some people add 1/2 C crushed, drained strawberries to this icing as well. I leave them out to make the cake a bit prettier and easier to ice but feel free to add them in for more great strawberry flavor! Just mix them in after your icing is smooth and creamy and all other ingredients have been added.
Nutrition Facts : Calories 578.4, Fat 30.5, SaturatedFat 8, Cholesterol 75.8, Sodium 443.2, Carbohydrate 72, Fiber 0.6, Sugar 59.5, Protein 6.1
STRAWBERRY CREAM CHEESE FROSTING
An experiment I had that turned out rather delicious. Everyone I know loves it. Makes enough to ice and decorate a sheet cake. Store any unused frosting in an airtight container.
Provided by babiiboi1990
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter, and strawberries together in a bowl using an electric mixer until smooth and creamy; gradually beat in confectioners' sugar until desired consistency is reached.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 28.6 g, Cholesterol 30.8 mg, Fat 10.7 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 6.8 g, Sodium 83.1 mg, Sugar 27.7 g
STRAWBERRY CREAM CAKE
Fresh Strawberry Cream Cake. A decadent 4-layer yellow cake with homemade cream cheese whipped cream frosting. Layer after layer of yellow cake filling with strawberry glaze and cream. Strawberry Cream Cake is a classic for summer entertaining, birthday parties, and wedding events.
Provided by Jessica (swankyrecipes.com)
Categories Dessert
Time 1h55m
Number Of Ingredients 23
Steps:
- Cake InstructionsPreheat oven to 325 degrees F. Spray 4 6-inch round cake pans with cooking spray. Alternatively, cake batter can be equally divided and baked in twos or ones if you don't have enough cake pan. Cut parchment paper circles to cover the bottom of cake pans then spray again with cooking spray.2. In a bowl fitted with the paddle attachment, whisk together flour, sugar, baking soda, baking powder, and salt.3. With the mixer on low, slowly beat in chunks of shortening and butter. Turn mixer to medium and beat until mixture has small crumbs.4. In a medium bowl, whisk together sour cream, milk, eggs, vanilla extract, and almond extract.5. With the mixer on low, slowly pour the mixture into dry ingredients. Turn mixer to medium and beat until incorporated; about 1 minute. Whip down the sides of the bowl with a spatula and stir to mix. 6. Evenly pour cake batter into the 3 prepared cake pans. Bake in oven 30-45 minutes OR until a toothpick inserted in the center comes out clean.7. Allow cakes to cool then remove from cake pans and place on a cooling rack. Level cake tops with a long serrated knife; removing dome tops. The knife should be as parallel as possible. For the Frosting 1. Cream butter, cream cheese, and mascarpone until light and fluffy. Then add the salt, vanilla extract, almond extract, and confectioners' sugar and mix to combine.2. In a separate bowl, whip together the heavy whipping cream until stiff peaks form. Make sure not to over mix because it will become grainy and change the texture and appearance of your frosting.3. Gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.4. If not using immediately, cover and refrigerate and take out 10 minutes to bring to room temperature before applying to the cake.5. For the strawberry filling, pour the 2 13.5 ounce containers in a bowl. Reserve the remaining 13.5-ounce container to dip the strawberries in later.Cake Assembly1. Place cake on cake board. This will make it easy to chill in the refrigerator instead of making room for an entire cake stand.2. Pipe or spread a thin layer of frosting on top of the cake layer. 3. Fill a pastry bag with strawberry glaze. In the center of the cake, make a small circle with the glaze. 4. Fill a pastry bag with cream frosting. Next, make a circle with the cream frosting around the glaze. Repeat with strawberry glaze and once more with cream frosting. 5. Repeat frosting/glaze technique with cake layers 2 and 3. Add the top cake layer.6. Roughly spread frosting all over the cake to create crumb coating. Refrigerate cake; 30 minutes. 7. Frost cake with frosting, using a cake spatula to evenly spread frosting. Use a cake comb to create the pattern on the cake.8. With any remaining frosting, pipe frosting around cake bottom. Use a medium frosting tip to pipe 6 dollops on top. 9. Dip 7 strawberries in the strawberry glaze. Place around cake top and one in the center. Garnish with mint leaves if desired.10. Refrigerate until ready to serve.
Nutrition Facts : Calories 1179 kcal, Carbohydrate 97 g, Protein 12 g, Fat 84 g, SaturatedFat 48 g, Cholesterol 230 mg, Sodium 422 mg, Fiber 1 g, Sugar 76 g, TransFat 2 g, UnsaturatedFat 20 g, ServingSize 1 serving
VANILLA CAKE WITH STRAWBERRY CREAM FROSTING
This is a wonderful vanilla cake with a sweet cream cheese and strawberry frosting. from Bon Appetite Magazine. I This is an AWESOME cake! You can choose to use 2 /9 inch pans or 3/9 inch pans. Even if you use 3 cakes, make sure you split them, I make that suggestion due to the horrible review that was recently left. I am trying to dummy proof this recipe, if you know what you are doing then go for it. This cake really is worth the time it takes to make it. The frosting is delicate and so, so delicious! The cake is moist and dense with a rich vanilla, butter flavor. I have gotten nothing but rave reviews on this cake. Also, this is a huge cake! It will probably serve more than 12-16. I found that 6 cups of strawberries was a bit too much for me but it depends on how many strawberries you like. After reading the very bad review left recently, I must insist that if you are looking for a lowfat cake please DO NOT make and review my cake. The nutrition info is CLEARLY posted. I guess some folks still take out their frustration on line, clearly.
Provided by TaterBug
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
- Cake:.
- Preheat oven to 325°F.
- Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans.
- Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely.
- Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer.
- Repeat this 2 more times with each layer of cake.
- Spread 2 cups frosting on top of cake and over sides of cake.
- Optional, spread remaining jam (room temp) on top and sides of cake (swirl).
- Cut cake into wedges and top with remaining strawberries.
STRAWBERRY CAKE WITH STRAWBERRY FROSTING
This moist and fluffy Strawberry Cake with Strawberry Frosting is naturally flavored with real strawberries. It's topped with a strawberry whipped cream frosting that is full of sweet strawberry flavor. This gorgeous pink cake is perfect for summer!
Provided by Julianne Dell
Categories Dessert
Time 1h20m
Number Of Ingredients 17
Steps:
- To make the strawberry reduction, rinse the berries and pulse in a food processor or blender until pureed. You should have about 2 cups of puree.
- In a medium-sized saucepan cook the puree over medium-low heat. Stir frequently and allow the mixture to come to a slow rolling boil. Continue cooking until it has thickened and reduced to 3/4 cup. This should take about 20-30 minutes. Remove from heat and transfer to a bowl and cool to room temperature.
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans line the bottom with parchment paper and grease the sides.
- In a large mixing bowl combine the wet ingredients: oil, butter, eggs, sour cream and vanilla. Beat until very well combined.
- Next, beat in the sugar until it's been well mixed. Then add the strawberry puree and a couple of drops of pink food coloring and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients. Alternate adding the dry ingredients with the milk, half at a time, and beat just until combined. Then stir the batter with a spatula to ensure it's well mixed.
- Divide the batter evenly between the prepared pans, about 1 2/3 cup of batter per pan. Bake at 350°F for 18-20 minutes. Cool completely.
- Pulse the freeze-dried strawberries in a food processor and grind into a fine powder.
- Place your mixing bowl in the freezer or refrigerator for 5-10 minutes before starting.
- Cut the cream cheese into 1-inch cubes and beat on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally. Slowly add in one cup of heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
- Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
- Finally, add the powdered strawberries, powdered sugar and vanilla extract and beat 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 about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the leveled cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Place another layer on top and repeat the frosting with the second layer, then place the final layer on top.
- Use your piping bag to fill in any gaps between the layers and to create a rough crumb coat. Using an offset spatula, wipe away the excess frosting, leaving 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.
- Separate out 1 ¼ cups of frosting to decorate with. Use the remaining frosting to decorate the sides. Fill a large piping bag, cut off the edge of the bag and pipe around the outside edge of the cake, working from the bottom up. Gently smooth with an offset spatula. Decorate and garnish with fresh strawberries.
Nutrition Facts : ServingSize 1 slice, Calories 664 calories, Sugar 37g, Sodium 215g, Fat 44g, Carbohydrate 60g, Fiber 1.7g, Protein 9g, Cholesterol 146mg
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.
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STRAWBERRY CAKE WITH STRAWBERRY FROSTING RECIPE - SUGAR ...
From sugarspiceslife.com
5/5 (2)Category DessertCuisine DessertEstimated Reading Time 6 mins
- First, make strawberry puree that will be used for cake and frosting. To do this, you can thaw a bag of frozen strawberries, or use a quart of fresh strawberries with the tops removed. Place the thawed or fresh strawberries in a food processor and process until turned into puree, about 2 minutes.
- Preheat oven to 350 degrees. Line 3, 8” round cake pans with parchment paper. Butter and flour sides of pans.
- Once cakes have cooled, level each of the three cake layers with a cake leveler or serrated knife.
FRESH STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE …
From butternutbakeryblog.com
5/5 (21)Category CakeCuisine AmericanTotal Time 1 hr 10 mins
- Preheat your oven to 350F and grease and line a 9×13 baking pan with parchment paper. If you plan on serving the cake within the pan, omit the parchment paper. If you want to take the cake out of the pan, place a strip of parchment paper along the length of the pan, letting it hanging over both sides.
STRAWBERRY CAKE WITH WHIPPED CREAM CHEESE FROSTING …
From ohmy-creative.com
Reviews 24Total Time 50 minsEstimated Reading Time 4 mins
EASY STRAWBERRY CAKE AND FROSTING RECIPE - THE SPRUCE …
From thespruceeats.com
4.1/5 (53)Total Time 40 minsCategory Dessert, Cakes, CakeCalories 621 per serving
STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE …
From tastykitchen.com
5/5
STRAWBERRY CAKE (NO JELLO) WITH WHIPPED CREAM CHEESE FROSTING
From sugarspunrun.com
Ratings 54Calories 657 per servingCategory Dessert
- Preheat oven to 350F (175C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
- Combine remaining strawberrry pulp, ⅓ cup sugar, cornstarch, lemon juice, and salt in a small saucepan and whisk to combine.
- Combine cream cheese, ½ cup (65g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.
- Once cake and jam are completely cooled place one layer of cake on serving tray. Use a piping bag fitted with a round tip (I use an Ateco 808) to pipe a dam around the layer. Fill with your jam filling.
STRAWBERRY SHEET CAKE WITH CREAM CHEESE FROSTING
From southernfoodandfun.com
4.2/5 (5)Total Time 1 hr 10 minsCategory CakesCalories 613 per serving
- Lightly grease 9 x 13-inch baking pan or dish and line with parchment paper so that 2-3 inches extend over sides. Lightly spray the parchment paper.
- Beat butter at medium speed until creamy. Gradually add sugar and beat 5-7 minutes until light and fluffy. Add eggs, one at a time, and mix just until blended. Mix in lemon juice, vanilla, and red food coloring if using.
- Whisk together flour, soda, salt, and baking powder. Add flour mixture to butter alternately with buttermilk, beginning and ending with flour, beating on low speed just until blended.
KETO STRAWBERRY CAKE WITH CREAM CHEESE FROSTING - CHOCZERO
From choczero.com
Total Time 1 hr 15 mins
- Toss sliced strawberries, sweetener and salt together. Spread out on a parchment lined tray and bake at 350°F for 10 minutes. Puree roasted strawberries in a food processor or blender until smooth. Add a few drops of red food coloring to deepen the red color if desired. Set aside.
- In a large bowl, cream butter until fluffy. Add in sweetener, eggs, ¼ cup reserved strawberry puree and vanilla. Mix until combined. Slowly add in dry ingredients and mix until just combined. Option: Add more food coloring if you are wanting a pink cake.
FROM-SCRATCH STRAWBERRY CAKE WITH CREAM CHEESE FROSTING ...
From iambaker.net
5/5 (2)Category DessertServings 10Total Time 1 hr 10 mins
- Whip four eggs whites in mixer until soft peaks form. Add 1 cup sugar, 1 tbsp at a time, whipping to maintain soft peaks. Pour whites into large bowl (This was about 5 cups in volume after whipped) and set aside.
- Without fully cleaning the mixer bowl, cream room temperature butter and 1 cup sugar until fluffy. Add in vanilla and almond extract. Add egg yolks one at a time, beating after each addition.
STRAWBERRY CUPCAKES WITH STRAWBERRY CREAM CHEESE FROSTING
From biggerbolderbaking.com
4.8/5 (35)Servings 12Cuisine AmericanCategory Dessert
- In the microwave or on the stove, bring the strawberry puree to a boil and reduce in half, to ¼ cup (2floz/57ml). Let cool completely before proceeding. (Note: If you are doing this in the microwave, use a large bowl.)
EASY STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
From neighborfoodblog.com
4.7/5 (10)Total Time 40 minsCategory Cake, Cupcakes & FrostingCalories 491 per serving
- Preheat oven to 350 degrees. Grease and flour 2 8 or 9 inch round cake pans. (You can also cut parchment paper into circles the size of the pan, grease, place the parchment circle, and grease again to guarantee the cake will pop out easily!)
- In a large bowl whisk together cake mix, jello, flour, baking soda, and sugar. Add oil. Add eggs, one at a time, beating well after each addition. Stir in water and fresh strawberries and beat.
- Pour into greased and floured baking pan or pans and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
- Let the cakes cool in pans for 10 minutes, then carefully remove from pans and allow to cool on a wire rack. Frost with Cream Cheese Frosting.
STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
From fromvalerieskitchen.com
5/5 (8)Total Time 1 hrCategory Cake, DessertCalories 659 per serving
- Preheat oven to 350 degrees F. Coat a 13" x 9" glass baking dish with non-stick cooking spray. Set aside.
STRAWBERRY CAKE FROM SCRATCH – WELLPLATED.COM
From wellplated.com
4.7/5 (41)Calories 368 per servingCategory Dessert
- Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper, then lightly coat with nonstick spray. Set aside.
- Place the strawberries in a food processor or blender and pulse until pureed. Set 1 tablespoon aside for the frosting, then measure out an additional 1/3 cup for the cake. If you are a little short of 1/3 cup, blend in a few more strawberries as needed.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk, vanilla, and 1/3 cup strawberry puree. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl), cream the butter on medium-high speed until it is light and fluffy. Slowly add the granulated sugar and continue to beat until fluffy and well combined. Stop the mixer and add the egg whites. Beat on medium, just until incorporated. Add the whole egg and mix again, just until combined.
STRAWBERRY ROLL CAKE WITH CREAM CHEESE FROSTING - FETTY'S ...
From fettysfoodblog.com
Cuisine AmericanCategory DessertServings 12Total Time 50 mins
- Preheat oven to 375 degrees F. Line a 13 X 18 inch baking sheet with parchment paper. Spray paper and sides of baking sheet with non-stick cooking spray. Set aside.
- Place chopped strawberries and 1 cup granulated sugar into a medium saucepan over medium heat. Cook for 5 minutes. Strawberries will begin to break down slowly. Place on low and continue to cook for 10-12 minutes, stirring occasionally. Remove from heat.
- Place cream cheese into a medium bowl and beat on high for 2 minutes until softened. Add heavy whipping cream, powdered sugar, and vanilla. Beat for 2 minutes until well combined.
- Gently unroll cake and remove towel. Lay cake flat. Spread the strawberry jam onto the cake in an even layer. If jam is stiff and hard to spread, add 1 to 2 tbsp of water to thin it out. Spread half of the cream cheese frosting on top of the strawberry jam layer in an even layer. Sprinkle half of the sliced strawberries evenly along the cake.
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING - BONNI BAKERY
From bonnibakery.com
STRAWBERRY CAKE | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (2)Total Time 2 hrs 35 minsCategory DessertCalories 484 per serving
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING - RECIPE ...
From cooks.com
4.9/5 (25)
STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING ...
From eckerts.com
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