Strawberry Cream Cheese Torte Food

STRAWBERRIES & CREAM TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans., Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.), In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up., Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.

STRAWBERRY FUDGE TORTE

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 9-in. springform pan. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth. Beat in confectioners' sugar; fold in whipped topping. , Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 in. of edges; top with cream cheese mixture. Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set. , Drizzle with remaining fudge topping. Serve immediately.

STRAWBERRY TORTE

Steps:

• Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
• In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
• Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
• Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
• Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
• Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

STRAWBERRY CHEESECAKE TORTE

Steps:

• Line a 15x10x1-in. baking pan with ungreased parchment. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment; cool completely., Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes., In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture., Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon zest. Store in refrigerator.

STRAWBERRY TORTE

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

STRAWBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Generously grease a 9x13-inch baking dish.
• Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
• Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
• Remove baking dish from refrigerator 45 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
• Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

STRAWBERRY TART

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
• With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
• Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
• Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
• Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
• In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

STRAWBERRY CREAM TORTE

Steps:

• Preheat oven to 325° degrees F.
• Place nuts in a food processor and pulse until chopped fine; add flour and sugar; When well blended, add the cold butter, two tablespoons at a time; Remove from processor and spread in a spring form pan, pushing the mixture one inch up the sides of the pan.
• Bake 30 to 40 minutes until golden; Remove from oven and cool.
• Place cream cheese and sugar in a mixing bowl and beat on high speed until fluffy and well blended.
• While the motor is still running, add small amounts of the whipping cream in a steady small stream into the cheese mixture, NOT TOO FAST, or the mixture will be too runny.
• When well blended, spread the cream mixture evenly into the baked, cooled crust (At this point, it can be covered and chilled up to 24 hours.).
• When ready to serve, place halved strawberries on top of the chilled cream mixture, remove the spring form pan rim, slice and serve.

STRAWBERRY CREAM CHEESE

Steps:

• Combine strawberries and cream cheese in food processor. Puree until smooth. Serve.

STRAWBERRY CREAM CHEESE TORTE

Steps:

• Heat milk to boiling in small saucepan. Add butter. Set aside.
• In large bowl blend sugar, vanilla and eggs. Beat at high speed for 3 minutes until thick and lemon colored.
• Add flour, baking powder and salt. Beat 1 minute at low speed. Add milk-butter mixture. Beat 1 more minute at low speed.
• Pour into well-buttered and floured 10-inch springform pan. Bake at 350 degrees for 50 to 65 minutes. or until a tester in center come out clean. Cool thoroughly. Remove from pan.
• Whip room temperature cream cheese until smooth. Beat in powdered sugar and whipping cream until mixture is very light and fluffy.
• Split cooled cake into 3 layers. Fill between layers with about 3/4 cup filing.
• placing sliced strawberries on top of filling before stacking cake.
• Frost stacked cake with Cream Cheese filling. Press about 1 cup through pastry bag to decorate top. Garnish with more berries. Chill until ready to serve.
• Tips: Cake can be made several hours before serving or the day before, but should be covered and refrigerated so it will not absorb odors from other foods.

STRAWBERRY TORTE

Steps:

• Whip cream cheese, sugar, and vanilla together.
• In seperate bowl, whip all-purpose cream until stiff peaks form.
• Fold whipped cream into cream cheese mixture.
• Arrange Lady Fingers around sides and bottom of springform pan, standing Lady Fingers lengthwise around sides of pan.
• Pour 1/2 of filling into pan, then a layer of Lady Fingers.
• Top with remaining filling.
• Topping:.
• Strain berries and set aside, reserving juice.
• In saucepan, bring cornstarch and juice to a gentl boil; spread sauce on top of cake.
• Spread strawberries on top.
• Refrigerate and serve when throughly chilled, removing springform pan.

CHOCOLATE-STRAWBERRY CREAM CHEESE TART

Steps:

• Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.

STRAWBERRY CREAM CHEESE TARTS

Steps:

• Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
• Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
• Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
• Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
• Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
• Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.

STRAWBERRY-RHUBARB CREAM CHEESE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.

STRAWBERRY CREAM CHEESE FROSTING

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.