STRAWBERRIES & CREAM TORTE
This festive strawberries and cream summer treat is one of my mom's favorites. It wows guests every time yet is simple to make. -Cathy Branciaroli, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 267 calories, Fat 20g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY TORTE
This recipe is from my Mom. I remember her making it when I was young. It is light and elegant looking!
Provided by quotFoodThe Way To
Categories Cheesecake
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 415.4, Fat 26.8, SaturatedFat 16, Cholesterol 204.6, Sodium 141.9, Carbohydrate 38.3, Fiber 1.1, Sugar 22.9, Protein 6.5
STRAWBERRY DELIGHT
This recipe is a cool and creamy dessert that gets a head start with a purchased graham cracker crust. I often substitute other berries and you can also use different pudding flavors.-Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, crush strawberries. Add food coloring if desired. Beat in pudding mix until smooth. Fold in whipped topping. Pour into crust; sprinkle with coconut. Chill until ready to serve. Store leftovers in the refrigerator.
Nutrition Facts :
STRAWBERRY ANGEL DELIGHT
For a nice ending to a barbecue, offer slices of this tempting tunnel cake shared by Jean King of Anderson, California. "I found the recipe in an old cookbook," she recalls. TIP: "When making the filling, use any type of fruit you prefer," Jean says.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.
Nutrition Facts :
ANGEL STRAWBERRY DESSERT
This angel dessert is a wonderful treat when fresh strawberries are readily available. Every time I make this pretty strawberry angel food cake, someone asks for the recipe. -Theresa Mathis, Tucker, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.
Nutrition Facts : Calories 344 calories, Fat 11g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 202mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY DELIGHT
A delightful strawberry dessert that is sure to be eaten quickly.
Provided by Buckeye chef wannabe
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
- Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
- Gently fold the whipped topping mixture into the cream cheese mixture until combined.
- Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 52.3 g, Cholesterol 49.5 mg, Fat 22.3 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 14.8 g, Sodium 338.8 mg, Sugar 31 g
STRAWBERRY RHUBARB TORTE
This pretty, airy cake will delight your tastebuds! My children, especially my son, really enjoyed this dessert while they were growing up. -Kathleen Kowski, Trinity, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze., Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture., Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight., Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan.
Nutrition Facts : Calories 334 calories, Fat 16g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 218mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
Steps:
- Crumble the cake into a 9x13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
STRAWBERRY TORTE
This luscious dessert is perfect for the beginner and looks like a masterpiece!! As a light dessert, it's ideal after a big meal! This recipe is from In Good Taste by Elms College.
Provided by sharflan
Categories Dessert
Time 1h40m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
- Cream the butter and the 1/2 cup of sugar.
- Add the egg yolks and vanilla, mixing well.
- In a seperate bowl, mix together the flour, salt and baking powder.
- Blend the dry ingredients and milk alternately into the butter mixture.
- Pour the batter into the prepared pan and set aside.
- With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
- Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
- Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
- *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
- Cool the torte completely.
- Whip the cream and sweeten to taste.
- *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
- Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
- This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!
Nutrition Facts : Calories 460.1, Fat 29.1, SaturatedFat 17.6, Cholesterol 166.3, Sodium 214.9, Carbohydrate 46.5, Fiber 1.6, Sugar 33.1, Protein 5.5
STRAWBERRY TORTE
Light and fluffy, easy and elegant. This recipe is from my Mom!
Provided by Star Pooley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.3 g, Cholesterol 206.7 mg, Fat 28.9 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 16.7 g, Sodium 174.8 mg, Sugar 19.6 g
STRAWBERRY DELIGHT TORTE
This tort is extremely festive looking and yet so easy to make. It can also be prepared ahead of time.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool to room temperature.
- In a mixing bowl, combine marshmallow creme and lemon juice. Stir in strawberries. Fold in whipped cream. Pour over the crust. Cover and freeze overnight or until firm. Remove from the freezer 20 minutes before serving. Garnish with strawberries and mint if desired.
Nutrition Facts : Calories 337.1, Fat 19.6, SaturatedFat 9.8, Cholesterol 47.5, Sodium 80.2, Carbohydrate 40.3, Fiber 1.6, Sugar 24.6, Protein 2.5
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