Strawberry Refrigerator Cake Food

STRAWBERRY REFRIGERATOR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
• Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
• To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
• Refrigerate cake for at least 4 hours before serving.

STRAWBERRY ICEBOX CAKE

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

STRAWBERRY PEPPER ICEBOX CAKE

Steps:

• Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Measure out 2/3 cup of the strawberry preserves. Set both aside.
• Beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment on high until fluffy, about 4 minutes, stopping to scrape down the sides of the bowl as needed. Add the sour cream and lemon zest and beat until combined, about 30 seconds more. Transfer to a large mixing bowl.
• Swap the paddle for the whisk and whip 1/2 cup of the cream along with the powdered sugar on medium-high until stiff peaks form, about 3 minutes. Fold into the cream cheese mixture and transfer to a zip-top bag.
• Cover the bottom of the prepared loaf pan with a layer of graham crackers. Snip the corner of the zip-top bag and pipe in approximately 1/4 to 1/2 cup of the whipped cream mixture and smooth with a spoon or spatula. (It's totally fine to eyeball this; just know you'll end up with 6 cream layers.) Top with about 3 tablespoons of preserves (again, it's fine to eyeball), followed by 1/2 teaspoon of pepper and another layer of whipped cream.
• Continue layering-crackers, whipped cream, preserves, pepper, whipped cream, crackers-until you have 4 layers of graham crackers (see Cook's Notes). Fold the excess plastic wrap over the cake and refrigerate 8 hours and up to 24.
• When ready to serve, whip the remaining 1 cup cream in the bowl of a stand mixer on medium-high until stiff peaks have almost formed. Drop the mixer to low and work in the remaining 1/3 cup strawberry preserves and 1 teaspoon black pepper. Boost the speed back to medium-high until stiff peaks form.
• Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap completely and frost with the strawberry whipped cream. Slice and serve immediately.

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

STRAWBERRY REFRIGERATOR CAKE

Steps:

• Make the boxed cake mix according to the directions on the back, pour batter in a 9x13 inch pan and bake according to box instructions.
• When baked, remove from the oven and let it cool completely.
• Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
• Add the thawed strawberries with syrup into a food processor or blender. Pulse until it is a slushy consistency.
• Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak inches.
• While the strawberry puree is soaking in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens. The box of instant pudding says to use 2 cups of milk, but we are only using 1 cup.
• Fold the thawed Cool Whip into the pudding mixture. Once well combined, spread it evenly over the top of the cake.
• Place the fresh strawberry halves on top of the cake frosting. Sprinkle with the optional chopped pecans.
• Refrigerate for at least 4 hours, then slice and serve.

STRAWBERRY REFRIGERATOR SHEET CAKE

Steps:

• Stir all the cake ingredients together.
• Add 1 large box frozen strawberries, thawed.
• Keeping back 3 T strawberries for the icing.
• Use a sheet cake pan, and bake at 350 for 25-30 minutes.
• For the icing: Mix together all ingredients.
• If too thick, add a little more juice or water.

REFRIGERATED STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Flour and grease a 13x9 inch pan.
• Prepare cake according to package directions.
• Poke holes at 1" intervals with wooden spoon handle.
• Puree strawberries in blender.
• Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
• Prepare pudding using only 1 cup of milk.
• Fold in cool whip.
• Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).
• Place in refrigerator for at least 4 hours before serving.
• Decorate with fanned berries and mint leaves.

STRAWBERRY POKE REFRIGERATOR CAKE

Steps:

• Prepare the cake as directed on the package and bake in a 13 x 9-inch baking pan; cool to room temperature.
• Using a straw poke holes all over the top of the cake almost to the bottom about 1-inch apart (make large enough and deep holes, the more holes the better!).
• In a processor or blender puree the thawed strawberries until smooth, then slowly drizzle over the top of the cake paying more attention to the holes.
• Refrigerate for 2 hours.
• For the topping; prepare the pudding mix using 1 cup only of half and half cream and add in the 1/2 tablespoon cornstarch to the pudding mixture while mixing; beat until smooth and thickened.
• Fold in the thawed Cool Whip until combined.
• Spread over the top of the cake (cake must be completely cold before topping).
• Arrange the sliced strawberries on top in a decorative pattern.
• Refrigerate for 2 or more hours before serving.

STRAWBERRY STRIPE REFRIGERATOR CAKE

Steps:

• For cake:.
• Preheat oven to 350 degrees. Grease and flour pan 13 x 9 x 2 inch.
• Prepare, bake and cool following package directions.
• Poke holes 1 inch apart in top of cake using handle of wooden spoon.
• Puree thawed strawberries with juice in blender or food processor.
• Spoon evenly over top of cake, allowing mixture to soak into holes.
• Topping:.
• Combine pudding mix and milk in large bowl.
• Stir until smooth.
• Fold in whipped cream.
• Spread over cake.
• Decorate with fresh strawberries, if desired.