STRAWBERRY CREAM BRUNCH CAKE
Treat your guests to this wonderful almond topped strawberry cake - perfect dessert to be served at any brunch!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.
- In small bowl, mix filling ingredients until smooth; set aside.
- In large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
- Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
- Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 210 mg
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 CREAM BRUNCH CAKE
A Creamy Strawberry Brunch Cake with a Buttery Crumb Topping and Toasted Sliced Almonds. The one time cake is okay to have for breakfast, for having "brunch" in its name!
Provided by URBAN BAKES
Time 1h35m
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (175°C). Using a baking spray with flour, generously coat the bottom and sides of a 10 in (25 cm) springform pan or an 11×7 (2-quart) baking pan.
- In a small bowl, mix all filling ingredients until smooth; set aside.
- In a large bowl, whisk flour and sugar together and toss in sliced butter to coat. Using a pastry blender, cut butter into the mixture until it resembles coarse crumbs no larger than about the size of small peas. In a small bowl, reserve 1 cup of crumb mixture; set aside.
- Mix in baking powder, baking soda, salt, sour cream, almond extract and egg until just combined. Spread batter into the prepared pan up 2 in (5 cm) from sides and about 1/4 in (0.6 cm) thick from bottom of pan to create a shallow well for the filling.
- Pour and spread filling evenly into the well making sure it does not touch the sides of the pan. Evenly spoon the preserves over the filling.
- Mix almonds with the reserved crumb mixture and sprinkle over the preserves or over the entire cake.
- Bake for 50 to 60 minutes if using a 10 in round springform pan or 35 to 45 minutes if using an 11×7-inch baking pan. Cake is ready when golden brown and the filling is set. Serve warm or chilled. Keep any remaining cake covered and stored in the refrigerator.
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.
EASY STRAWBERRY YOGURT CAKE
Many strawberry yogurt cake recipes list a mix as the first ingredient, but I like making my cakes from scratch. My whole family loves this moist cake made with strawberry yogurt and fresh strawberries topped with just a dollop of whipped cream.
Provided by Nevine
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 8.7 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 145.7 mg, Sugar 29 g
STRAWBERRY CREAM CAKE
"I can't tell you how many times I've made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion."-Agnes DeLeon, Melrose, Montana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.
Nutrition Facts : Calories 408 calories, Fat 21g fat (10g saturated fat), Cholesterol 160mg cholesterol, Sodium 150mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY CREAM BRUNCH CAKE
Make and share this Strawberry Cream Brunch Cake recipe from Food.com.
Provided by Bobbie S.
Categories Breakfast
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350. Grease bottom and side of springform pan, 10x3 inches -- or rectangular baking dish 11x7x1 1/2 inches, with shortening, lightly flour.
- Make Cream Cheese filling and set aside.
- (Mix all ingredients until smooth).
- Mix flour and sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract, and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up the side (about 1/4" thick) of pan. Pour Cream Cheese Filling over batter.
- Carefully spoon preserves evenly over filling, Mix reserved crumb mixture and sliced almonds and sprinkle over preserves.
- Bake springform pan 50 to 60 minutes, rectangular dish 35 to 45 mimutes, or until filling is set and crust is deep golden brown.
- Cool 15 minutes; remove side of springform pan. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 425.4, Fat 24.1, SaturatedFat 13.8, Cholesterol 92.9, Sodium 277.8, Carbohydrate 46.7, Fiber 1.3, Sugar 23.6, Protein 6.5
GLAZED DOUGHNUT STRAWBERRY SHORTCAKE
A delightful twist on traditional strawberry shortcake using a glazed doughnut. Easy to prepare, yet an impressive dessert! Use store-bought doughnuts or your own glazed doughnut recipe.
Provided by voraciousgirl
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Beat cream, sugar, and vanilla extract together in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
- Place the bottom half of one doughnut on a plate. Spoon 1/4 cup whipped cream onto the doughnut, arrange 1/4 of the sliced strawberries over the whipped cream, and then spoon another 1/4 cup whipped cream over the strawberries. Top with remaining doughnut half. Repeat with remaining doughnuts, cream, and strawberries.
Nutrition Facts : Calories 765.6 calories, Carbohydrate 57.4 g, Cholesterol 166.6 mg, Fat 58.2 g, Fiber 3.8 g, Protein 7.3 g, SaturatedFat 30.9 g, Sodium 252.2 mg, Sugar 23.1 g
STRAWBERRY BRUNCH CAKE
This is a super easy recipe for when you want something impressive for Sunday morning breakfast or brunch. For the pancake mix, use a brand such as Aunt Jemima that is made with milk and eggs. It will ensure that the texture is nice and fluffy. This is wonderful served with maple syrup and a dollop of whipped cream.
Provided by Irmgard
Categories Breakfast
Time 37m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Pour the melted butter into the bottom of a 9" cake pan.
- Either brush or use a paper towel to make sure the butter coats the sides and bottom of the pan.
- Before putting in the pan, taste the strawberries. If they are not sweet enough, sprinkle 2 tablespoons of granulated sugar over the bottom of the pan.
- Line the bottom of the pan with the strawberries, covering all of the surface. If necessary, scatter any remaining strawberry slices over top of the first layer.
- Set aside.
- In a large bowl, using a fork or whisk, stir the pancake mix with the eggs and milk. Beat well to remove all lumps.
- Pour over the berries and immediately bake in the centre of the oven until the sides begin to pull away from the pan and the cake is a deep golden brown, from 30 to 35 minutes.
- Immediately run a knife around the edge of the cake and invert the cake onto a flat plate.
- Dust the top with icing sugar.
- Serve right away.
Nutrition Facts : Calories 222, Fat 9.8, SaturatedFat 5, Cholesterol 72.8, Sodium 478.6, Carbohydrate 27.4, Fiber 1.6, Sugar 1.8, Protein 6.2
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- Adjust the oven rack to the lower third position. Preheat the oven to 350°F (177°C). Spray an 8-in or 9-in springform pan with non-stick spray. Springform pan is required. Set aside.
- Combine the flour, brown sugar, granulated sugar, and cinnamon together in a medium bowl. Cut the butter into the mixture with a pastry blender or mix with hands until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled.
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