Strawberry Daiquiri Cake Food

STRAWBERRY DAIQUIRI CAKE

Steps:

• For the Strawberry Daiquiri Cake LayersPreheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. You can use two 9 inch pans, just lengthen the baking time a bit. In a medium sized bowl, add flour, baking powder, baking soda and salt. Whisk to blend for 30 seconds. Set aside. In another bowl combine the sour cream, 3/4 cup thawed strawberry daiquiri mix, strawberry extract, oil, lime zest, and rum. Blend and set aside. In the bowl of your mixer blend the butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color. Add the eggs 1 at a time mixing until the yellow of the yolk disappears. Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients.) If adding a little pink coloring gel, you can do so at this time. Mix until combined and smooth, do not mix above medium speed or over mix. Makes about 8 cups of batter. Divide between the prepared pans. Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. Let cool 5 to 10 minutes, then turn out. For the Strawberry FillingAdd all ingredients to a small saucepan. On medium/high heat allow mixture to come to a boil. Stir as the sugar begins to melt and the strawberries soften. When the mixture begins to boil, lower the heat and stir constantly until the mixture begins to thicken. You can press some of the strawberries against the side of the pan as they soften. Pour into a heat proof bowl to cool. It can be refrigerated in an air-tight bowl until ready to use. Use within 5 days. This makes enough filling for a 3 layer cake. For the Strawberry Daiquiri FrostingPut the softened butter in the bowl of your mixer and mix until smooth. Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in. Add the powdered sugar and then lime juice, lime zest, and rum. Add a touch of pink coloring gel if you'd like. Beat on Medium speed for 2 to 3 minutes (a bit longer if using a hand mixer). Scrape the bowl mid way through. Do not over beat. This frosting should be refrigerated. Makes 6 cups Assembly of CakePlace the first cake layer on the pedestal or cake base. Spread with a layer of frosting (mine was fairly thin). Pipe a dam of frosting around the edge of the cake layer (about 1/4 inch from the edge) using a disposable piping bag with the tip snipped away. Fill inside of the dam with a layer of strawberry filling. Place the next layer on top and repeat. Then top with the third cake layer are frost. I created a spiral pattern on top of the frosted cake using a small rounded spatula, starting from the top center of the cake, creating an impression as I rotated on the turntable. I created more impressions using the small spatula around the base of the frosting and finished things off with a shell border using a 2D piping tip.

STRAWBERRY DAIQUIRI CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Stir together lime frosting ingredients. Spread frosting evenly over cake. Store loosely covered at room temperature. Just before serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves. Store loosely covered in refrigerator.

STRAWBERRY DAIQUIRI CAKE

Steps:

• Heat oven to 350°F Grease bottom only of 13x9-inch pan with shortening or spray bottom with cooking spray.
• In large bowl, beat cake mix, water, drink mix (dry), 1 tablespoon lime peel, the rum extract, thawed strawberries and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• If using the recommended frosting, uncover tub of frosting and remove foil. Microwave frosting on High 20 to 30 seconds or until pourable. Stir in 2 teaspoons lime peel. Pour frosting over cake; spread evenly. Serve warm or cool. Store loosely covered at room temperature. Just before serving, cut whole strawberries in half, leaving leaves on. Garnish cake with strawberry halves.

STRAWBERRY DAIQUIRI CAKE

Steps:

• Bake cake mix according to the directions on the box.
• After it comes out of the oven, while still warm, make holes in the cake and pour condensed milk over cake.
• Then pour daiquiri mix over that.
• It will take a while for the liquid to soak into cake.
• Let cool in refrigerator for 45 minutes or so.
• Then cover with cool whip and top with sliced strawberries.
• Refrigerate.

FROZEN STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine the frozen strawberries, rum, lime juice and sugar. Blend until smooth and divide among 6 highball or hurricane-style glasses. Garnish each glass with a strawberry slice and serve immediately.

STRAWBERRY DAIQUIRI

Steps:

• Cut off tops of strawberries and place on cookie sheet. Freeze. Once frozen, place in blender with concentrate, rum and a hand full of ice cubes. Blend until smooth. Pour into cups and serve.

STRAWBERRY DAIQUIRI

Steps:

• Add to a blender and puree: ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Taste and enjoy!

FROZEN STRAWBERRY DAIQUIRI PIE

Steps:

• For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack.
• For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream.
• For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight.
• Garnish the frozen pie with 1/2 teaspoon of lime zest before serving.

STRAWBERRY DAIQUIRI DESSERT

Steps:

• Reserve 1 cup whipped topping in refrigerator.
• Place ladyfinger halves, cut side up, in the bottom of 11×7 inch dish and brush with rum.
• Put cream cheese in food processor and process until fluffy.
• Add remaining whipped topping, strawberries and daiquiri mix and process with on/off pulses until blended.
• Spoon over lady fingers and freeze 6 hours or overnight.
• Remove from freezer 20-30 minutes before serving, top with remaining whipped topping and garnish with fresh strawberries if desired.

BEST STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

STRAWBERRY DAIQUIRI CUPCAKES (SEMI-HOMEMADE)

Steps:

• In a 2 cup glass measuring cup, combine lime peel and juice with rum; add water to bring liquid up to 1 1/4 cups.
• Beat cake mix, lime/rum/water mixture, apple sauce and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes.
• Line 24 muffin cups with paper baking cups.
• Spoon batter into muffin cups, filling about 2/3 full.
• Bake in 350 degree oven 15-17 minutes (until a wooden toothpick inserted in center comes out clean).
• Remove cupcakes from pans immediately, place on wire racks and cool completely.
• Pipe/spread cool whip or frosting on top of cupcakes.
• Garnish each with a quarter of a strawberry and a little grated lime peel.

STRAWBERRY DAIQUIRI BY REQUEST

Steps:

• Place the rum, lime juice, grenadine, confectioners' sugar, ice cubes, and strawberries into a blender. Cover, and puree until smooth. Pour into glasses and top each with a dollop of whipped cream, if desired.

FROZEN STRAWBERRY DAIQUIRI

Steps:

• Blend the strawberries then push the resulting puree through a sieve to remove some of the seeds. Tip the sieved puree into the blender again and add the ice, rum and lime juice. Blend again and divide the mixture between 2 Martini glasses.
• Thread the lime slices and strawberry halves onto the cocktail sticks and place onto the edge of the glass, serve immediately.

STRAWBERRY DAIQUIRI

Steps:

• Combine lime zest and 2 tablespoons sugar in a food processor. Pulse until combined. Set aside.
• Place lime juice, strawberries, rum, 2 to 4 tablespoons sugar, depending on the sweetness of your strawberries, and ice cubes in a blender. Blend until smooth.
• Rub the rims of four glasses with a lime wedge, dip rims in lime sugar, and fill glasses with daiquiri.

STRAWBERRY DAIQUIRI CAKE

Steps:

• Bake cake mix per box instructons and let cool.
• Punch holes throughout the cake using a straw and pour the strawberry colada mix throughout the cake.
• Put cake in the refrigerator until it gets cold.
• Once cake is cold or you are ready to serve, spread the strawberries over the top of the cake.
• Spread the Cool Whip over the strawberries and serve.
• You can substitute frozen strawberries for fresh it you like. Fresh strawberries also can be used to add finishing touches to the top of the cake.

STRAWBERRY DAIQUIRI CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then line with parchment paper and spray the paper.
• Stir to combine the graham cracker crumbs, melted butter and 1/4 cup sugar in a large bowl. Press evenly into the prepared pan and bake for 10 minutes, then set aside to cool. Reduce the oven temperature to 325 degrees F.
• Beat the cream cheese and remaining 1 1/3 cups sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Turn the mixer to medium-low speed and add the eggs one at a time, making sure not to overbeat the batter.
• Reduce the speed to low and add the rum, flour and triple sec until just incorporated. Remove the bowl from the mixer and fold in the strawberry puree, making sure to swirl the strawberries throughout. Pour the batter into the prepared pan and bake until the cheesecake is just set but still slightly jiggly in the center, 38 to 42 minutes.
• Let the cheesecake cool for 1 hour at room temperature, then transfer to the refrigerator and chill for at least 4 hours and up to overnight.
• Cut into bars and top with whipped cream, sliced strawberries and mint sprigs.

ROSEMARY STRAWBERRY DAIQUIRI

Steps:

• In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer 10 minutes. Remove from heat; add rosemary. Steep, covered, 10-15 minutes according to taste. Discard rosemary. Cool completely. Store in an airtight container in the refrigerator up to 1 month., For each serving, in a blender, combine frozen strawberries, rum, lime juice and 2 tablespoons rosemary syrup; cover and process until smooth. Pour into a chilled glass; garnish with a whole strawberry and an additional rosemary sprig.