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 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 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 WITH FROSTING
Make and share this Strawberry Cake With Frosting recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, jello, and eggs.
- Mix well.
- Add oil, water, and 1/2 the strawberries.
- Beat on med for 2 minutes.
- Pour into greased 12x9 pan.
- Bake at 350* for 30 minutes.
- Cool.
- Frosting: Combine powdered sugar, butter and remaining strawberries.
- Mix well.
- Spread on cooled cake.
Nutrition Facts : Calories 597.9, Fat 29.6, SaturatedFat 6.8, Cholesterol 75.5, Sodium 393, Carbohydrate 80.5, Fiber 0.9, Sugar 68, Protein 4.8
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
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.
STRIKING STRAWBERRY CAKE
Strawberries plus strawberry gelatin added to the mix packs this cake with tons of strawberry flavor. The Cool-Whip and strawberry frosting just adds to the delight!! Very easy to make, and nice to take to picnics and potlucks. I have never made this as a layer cake, but I imagine that you may have to use a bit more Cool-Whip to frost the entire outside of the cake.
Provided by Manda
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Beat together all cake ingredients and pour into greased and floured 9x13-inch cake pan.
- Bake for 35 minutes, or until toothpick inserted in center comes out clean.
- Make frosting by folding strawberries into Cool-Whip.
- Spread frosting over cooled cake, and refrigerate until serving.
- **Note:This cake can also be prepared as a layer cake by baking in two 9-inch cake pans, spreading a thin layer of frosting between layers, then frosting outside of cake.
STRAWBERRY CAKE
The best strawberry cake you will ever eat! Made with fresh strawberry puree in the cake and frosting. This will make anyone who eats it a strawberry cake lover for life! It's so easy to make and so delicious.
Provided by Cindi
Categories Dessert
Time 55m
Yield 1 Three layer 8 Inch Cake, 8 serving(s)
Number Of Ingredients 19
Steps:
- MAKE THE CAKE:.
- Grease three 8 inch round cake pans and preheat oven to 350 degrees.
- Beat the butter and sugar until light and fluffy about 5 minutes.
- Add sour cream and mix until well combined.
- Add eggs in two batches and mix until well combined each time.
- Combine dry ingredients in separate bowl.
- Add in half of the dry ingredients and mix until well combined. Do not overmix.
- Add in strawberry puree and strawberry extract and mix until well combined. Do not overmix.
- Add in the other half of the dry ingredients and mix until well combined. Do not overmix.
- Optional: Add drops of pink food coloring to batter until you reach the desired color.
- Divide batter into the three greased cake pans and bake for 25-30 minutes until toothpick comes out clean.
- Cool 10 minutes on rack and remove from pans and cool completely on rack.
- MAKE THE FROSTING:.
- Beat the sugar and shortening together until smooth.
- Add 6 cups of powdered sugar 2 cups at a time and mix until smooth.
- Add strawberry puree and extract and mix well.
- Add other 6 cups of powdered sugar 2 cups at a time and mix until smooth.
- Add pink coloring until desired color is reached.
- ASSEMBLE THE CAKE:.
- Spread 2 T of strawberry jam on the top of 2 of the cake layers (these will be the bottom 2 layers of the cake.
- Spread 1 cup of strawberry frosting on top of one of those layers.
- Put the other layer, with strawberry preserves on it, on top of that layer and spread that one with 1 cup of strawberry frosting.
- Place the last layer (no strawberry preserves on this one) on the very top and spread with 1 cup of strawberry frosting.
- Use the remaining frosting (and there will be a lot) to frost the sides and top of the cake and decorations.
- I suggest you crumb coat the cake and put it in the freezer for 15 minutes and then frost the cake so the sides and top are smooth or any other way you desire. Decorate with shells or flowers or dots by using piping tips.
Nutrition Facts : Calories 1905.9, Fat 96.2, SaturatedFat 49.8, Cholesterol 272, Sodium 1046.8, Carbohydrate 260.8, Fiber 2.6, Sugar 222.9, Protein 8.8
RICH WHITE CAKE WITH STRAWBERRY FROSTING
Make and share this Rich White Cake With Strawberry Frosting recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Cream butter and shortening, gradually add sugar, beating well on medium speed.
- Combine water and milk in small bowl, set aside.
- Combine flour, baking powder and salt, add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
- Stir in flavorings.
- Beat egg whites, (at room temp.), til stiff peaks form.
- Gently fold into batter.
- Pour batter into 3 greased and floured 9" round cake pans.
- Bake at 350º for 20 minutes, or til toothpick inserted in center comes out clean.
- Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
- Spread frosting between layers, sides and top of cake.
- Garnish with whole strawberries if desired.
- Strawberry frosting:.
- Thaw berries, place in a strainer.
- Slightly mash, and let drain to measure 2/3 cup strawberry pulp.
- Combine pulp and remaining ingredients in top of double-boiler, place over boiling water.
- Beat at high speed for 7 minutes.
- Remove from heat.
- Makes enough frosting for a 3-layer cake.
Nutrition Facts : Calories 5870.8, Fat 205.1, SaturatedFat 88.2, Cholesterol 266.8, Sodium 5126.4, Carbohydrate 948, Fiber 20.8, Sugar 627.2, Protein 76.1
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- Prepare the Cake: Preheat oven to 350°F. Beat sugar and butter with a heavy-duty electric stand mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time; beat on low speed just until incorporated after each addition. Stir in vanilla.
- Whisk together flour, baking powder, and salt in a medium bowl. Add to sugar mixture alternately with half-and-half, beginning and ending with flour mixture; beat on low speed just until combined after each addition. Fold in strawberries and red food coloring.
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