HOMEMADE STRAWBERRY CAKE
The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.
Provided by Sally
Categories Cakes
Time 6h
Number Of Ingredients 19
Steps:
- Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
- Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
- Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
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 RIBBON CAKE
This recipe came out of my mom's first cookbook, a Family Circle cookbook she bought as a newlywed in 1972. She's been making this wonderful cake ever since. She baked it for my last birthday, and I must say it's still my favorite cake!
Provided by Velouria
Categories Dessert
Time 1h
Yield 1 8-inch four-layer cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- For the cake:.
- Grease two baking pans, 8x8x2; dust with flour.
- Sift cake flour, baking powder, and salt onto wax paper. Cream butter until soft in a large bowl; beat in sugar gradually until fluffy. Beat in eggs, one at a time, until fluffy again, then flavorings.
- Stir in flour mixture, alternately with milk, just until blended. Spoon half the batter into one pan; stir food coloring into remaining batter; pour into second pan. Bake in moderate oven (375°F) 35 minutes, or until centers spring back when pressed with fingertip. Cool layers in pans on wire racks 10 minutes; turn out onto racks; cool completely.
- Split each cooled layer; put together, alternating pink and yellow, with part of the strawberry butter cream; frost sides and top with remaining.
- For the Strawberry Butter Cream:.
- Blend cream cheese with butter until fluffy in a medium-size bowl; beat in strawberries. Stir in 2 cups of the confectioners' sugar until smooth. Measure out 1 1/2 cups of the mixture for filling. Beat remaining confectioners' sugar into remaining mixture in bowl for frosting.
Nutrition Facts : Calories 631.9, Fat 24.2, SaturatedFat 14.6, Cholesterol 131.3, Sodium 361.7, Carbohydrate 99.3, Fiber 0.7, Sugar 70.8, Protein 6.2
ROASTED STRAWBERRY SHEET CAKE
My Grandma Gigi loved summer berry cakes. Almost any time I'd call her during the warmer months, she'd invite me over to taste her latest masterpiece. This cake is a tribute to her. -Kristin Bowers, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly., Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled). , Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 329mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
RHUBARB AND STRAWBERRY COFFEE CAKE
Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother's Day brunch. That's how we honor moms and their moms. -Danielle Ulam, Hookstown, Pennsylvania
Provided by Taste of Home
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg., In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix)., Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture., Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers., Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.
Nutrition Facts : Calories 320 calories, Fat 15g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 274mg sodium, Carbohydrate 41g carbohydrate (22g sugars, Fiber 1g fiber), Protein 6g protein.
STRAWBERRY CAKE
Make the most of strawberry season with our strawberry cake, with light sponge, jam and soft cheese icing. It makes a fabulous centrepiece dessert
Provided by Cassie Best
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 11
Steps:
- Butter and line the bases of three 18cm cake tins. Heat the oven to 180C/160C fan/gas 4. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more, until the mixture is well combined.
- Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins, until the cakes have risen and a skewer inserted into the centre comes out clean. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely. The cakes can be made up to two days before icing, or frozen for two months.
- For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Be careful not to over mix as the icing will become runny. (If you do overmix, don't worry - keep mixing with an electric whisk and it'll thicken back up).
- Layer the cakes with the jam and half the icing. Invert the final cake on top, so the base of the cake it now the top, giving you a flat surface. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries. Can be made up to a day ahead of serving, keep somewhere cool or in the fridge. Will keep for three days.
Nutrition Facts : Calories 719 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 81 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
STRAWBERRY RIBBON PIE
I have not made this yet but intend to very soon. Posting this for the 2005 strawberry recipe swap contest. Cooking times are approx. because I don't know how long it takes until the mixture "mounds".
Provided by Bri22
Categories Pie
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan combine strawberry gelatin, sugar and boiling water.
- Add strawberries and lemon juice, mix well.
- Refrigerate.
- Stir every half hour until mixture mounds.
- Then whip the cream cheese in a seperate bowl with the confectioner's sugar , vanilla and salt.
- In a third bowl whip the heavy cream to soft peak stage. Fold the whipped cream cheese mixture into the whipped cream.
- Pour this mixture into the pie shell.
- Pour the strawberry mixture over that, refrigerate until ready to serve.
Nutrition Facts : Calories 469.3, Fat 29.6, SaturatedFat 14.7, Cholesterol 69.9, Sodium 329.4, Carbohydrate 47.6, Fiber 2.1, Sugar 29.5, Protein 5
More about "strawberry ribbon cake food"
STRAWBERRY FROSTED LEMON LAYER CAKE RECIPE
From somethingswanky.com
Servings 16Estimated Reading Time 4 minsCategory All Recipes
- Blend the freeze dried strawberries into a fine powder using a blender or food processor. Set aside.
- In a stand mixer bowl, beat the butter until smooth. Add the berry powder, a cup of powdered sugar, and a tablespoon of milk. Beat together until mostly smooth (some lumps may remain).
- Add the remaining powdered sugar a cup at a time with a tablespoon of milk each time, and beat until smooth in between each addition.
STRAWBERRY CAKE | RICARDO
From ricardocuisine.com
4/5 (4)Total Time 2 hrs 35 minsCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat.
- Line the bottom of two 8-inch (20 cm) springform pans with removable bottoms with parchment paper. Do not butter the pans.
33 BEST STRAWBERRY RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
STRAWBERRIES AND CREAM SPONGE CAKE - FOOD NETWORK …
From foodnetwork.ca
2.7/5 Servings 10-12
OLD-FASHIONED STRAWBERRY CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
STRAWBERRY RIBBON CAKE RECIPE BY CHEF.BRANDON
From ifood.tv
BLUE RIBBON STRAWBERRY CAKE RECIPE - CREATIONS BY KARA
From creationsbykara.com
STRAWBERRY RIBBON CAKE RECIPES
From tfrecipes.com
FOOL PROOF ANGEL FOOD CAKE AND STRAWBERRY SHORTCAKE - OH SWEET …
From ohsweetbasil.com
STRAWBERRY CRUMB CAKE (WITH FRESH & FREEZE DRIED BERRIES)
From foodworthfeed.com
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM - SUGAR GEEK …
From sugargeekshow.com
STRAWBERRY RIBBON CAKE RECIPE - THE WORLD RECIPE
From theworldrecipe.com
STRAWBERRY RIBBON CAKE DESSERTS RECIPE - IFOOD.TV
From ifood.tv
STRAWBERRY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STRAWBERRY RIBBON CAKE RECIPE BY COOKIES.RECIPES | IFOOD.TV
From ifood.tv
STRAWBERRY RIBBON CAKE RECIPE - FOOD.COM | RECIPE
From pinterest.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