STRAWBERRY COUNTRY CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 2 (8-inch) cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
- Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
- Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
- To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
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.
STRAWBERRY ANGEL CAKE
A gorgeous and delicious angel food layer cake. You can make the angel food cake ahead of time, or buy a pre-made angel food cake. I clipped this from a magazine a long time ago. This is great in the summer time when you don't want to heat the oven.
Provided by PanNan
Categories Dessert
Time 40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
- Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
- Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.
Nutrition Facts : Calories 248.8, Fat 11, SaturatedFat 6.3, Cholesterol 36.3, Sodium 243, Carbohydrate 35.2, Fiber 0.9, Sugar 23, Protein 3.9
FRESH STRAWBERRY LAYER CAKE
This is a light, fluffy, layer cake with a definite strawberry flavor. Decorate with fresh strawberry slices.
Provided by Diane
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Combine milk, vinegar, and vanilla extract in another bowl.
- Beat sugar and lard together in a mixing bowl using an electric mixer until creamy. Add eggs and beat to combine. Beat in flour mixture alternately with milk mixture and strawberry puree, making 3 dry and 2 wet additions. Beat for 1 minute. Pour evenly into the prepared pans.
- Drop cake pans 2 to 3 times on the countertop to break any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the centers of the cakes comes out clean, 30 to 40 minutes. Remove from the oven and let cool on wire racks for 10 minutes. Turn cakes out onto the rack to cool completely, 15 to 30 minutes more.
- Ice cooled cake using vanilla frosting between the layers and on the top and sides.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 72.1 g, Cholesterol 40.2 mg, Fat 16 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 446.2 mg, Sugar 50 g
STRAWBERRY CAKE FROM SCRATCH
It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
Provided by GothicGirl
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 59.3 g, Cholesterol 89.7 mg, Fat 15.4 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.1 g, Sodium 232.9 mg, Sugar 37 g
More about "strawberry orange layer cake food"
STRAWBERRY CAKE RECIPE WITH STRAWBERRY BUTTERCREAM
From savorysimple.net
5/5 (5)Total Time 1 hr 30 minsCategory DessertCalories 563 per serving
- To make strawberry puree, place a handful of fresh or frozen strawberries in a blender and puree until smooth. Divide into 1/4 cup for the cake and 1/2 cup for the buttercream.
- Preheat the oven to 350 degrees F. Prepare three 8 or 9-inch nonstick cake pans. I recommend spraying a tiny bit of baking spray in the bottom of each pan, then line each one with parchment rounds. You can use butter and flour if you prefer, but don't grease the sides. Set aside.
- In a medium bowl, combine the puree, milk, vanilla, and orange juice. In a separate large bowl, whisk together the flour, cornstarch, baking powder, salt and zest.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy, 3-5 minutes. Scrape down the sides of the bowl. Turn down the speed to low and add the eggs, one at a time, scraping down the side of the bowl after each egg.
EASY ORANGE LAYER CAKE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
5/5 (3)Total Time 1 hr 33 minsCategory DessertCalories 585 per serving
HOMEMADE STRAWBERRY CAKE RECIPE - LAUREN'S LATEST
From laurenslatest.com
STRAWBERRY LAYER CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
STRAWBERRY 'SHORTCAKE' LAYER CAKE - FOOD DUCHESS
From foodduchess.com
HOMEMADE STRAWBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
STRAWBERRY-LEMONADE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
STRAWBERRY LAYER CAKE RECIPE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
STRAWBERRY LAYER CAKE WITH STRAWBERRY FROSTING
From averiecooks.com
CRANBERRY ORANGE LAYER CAKE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
STRAWBERRY LAYER CAKE - GONNA WANT SECONDS
From gonnawantseconds.com
ORANGE STRAWBERRY CAKE RECIPE BY DESSERT.MASTER | IFOOD.TV
From ifood.tv
All purpose flour 1 1/4 Cup (20 tbs)Orange peel 1 Tablespoon , gratedOrange juice 1/2 Cup (8 tbs)Sugar 1/3 Cup (5.33 tbs)
STRAWBERRY ANGEL FOOD LUSH (EASY ANGEL FOOD CAKE NO-BAKE …
From bakeitwithlove.com
DAFFODIL CAKE | FOODTALK
From foodtalkdaily.com
STRAWBERRY CORNMEAL LAYER CAKE - EATINGWELL
From eatingwell.com
CRANBERRY ORANGE CAKE - A LATTE FOOD
From alattefood.com
THE BEST STRAWBERRY LAYER CAKE - BOSTON GIRL BAKES
From bostongirlbakes.com
ORANGE LAYER CAKE WITH BUTTERCREAM FROSTING AND BERRIES - BON …
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love