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
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 BRUNCH CAKE RECIPE - (4.5/5)
Provided by á-46353
Number Of Ingredients 17
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 a small bowl, mix filling ingredients until smooth; set aside. In a large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using a 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 the 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 the refrigerator.
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.
STRAWBERRIES AND CREAM CAKE
Makes an elegant presentation without too much fuss.
Provided by JJ
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 866.7 calories, Carbohydrate 115.1 g, Cholesterol 165.6 mg, Fat 42.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 22.8 g, Sodium 426.7 mg, Sugar 86.1 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 ANGEL FOOD CAKE
15-minute strawberry shortcake takes on a new twist with low fat Greek yogurt.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In medium bowl, place yogurt; fold in whipped topping.
- Cut angel food cake loaf into 6 slices; place on individual dessert plates. Top each slice with about 3 tablespoons of the yogurt mixture. Spoon about 3 tablespoons of strawberries and generous tablespoon of blueberries over yogurt mixture.
Nutrition Facts : Calories 240, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 37 g, TransFat 0 g
FOUR-LAYER STRAWBERRY CREAM CAKE
Since I first made this cake, everyone at work requests it for special occasions and I have even sold some! Keep refrigerated.
Provided by The Durrett's
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans and line with parchment paper.
- Combine sugar and butter in a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Beat in eggs one at a time. Mix in 1 cup flour. Beat in 1/2 cup milk. Repeat with remaining flour and milk, beating briefly after each addition. Scrape down sides of bowl and mix in vanilla extract.
- Pour batter evenly into the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool cakes in the pans for 10 minutes; invert onto a wire rack to cool completely, about 20 minutes.
- Mix sour cream and sliced strawberries together in a large bowl. Spread evenly between the cooled cake layers.
- Frost top and sides of cake with whipped topping. Decorate top of cake with whole strawberries and mint leaves.
Nutrition Facts : Calories 646.4 calories, Carbohydrate 77.7 g, Cholesterol 121 mg, Fat 35.1 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 23.6 g, Sodium 568.1 mg, Sugar 52.2 g
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
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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