Strawberry Secret Tunnel Cake Food

STRAWBERRY TUNNEL CAKE

Steps:

• Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes., In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping. , Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.

STRAWBERRY SECRET TUNNEL CAKE

Steps:

• Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
• Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before serving.

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

STRAWBERRY ANGEL FOOD DESSERT

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.

STRAWBERRY TUNNEL CREAM CAKE

Steps:

• Invert cake onto serving plate, cut 1-inch slice crosswise from top of cake; set aside.
• With sharp knife, cut and remove a ring of cake, leaving inner and outer cake walls and bottom base of cake at least 1-inch thick. Tear cake removed from center into bite-sized pieces; reserve.
• In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice, extract and food coloring, if desired.
• Add reserved torn cake pieces and chopped strawberries and stir into mixture. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice of cake.
• Frost with remaining whipped topping. Chill 3 hours or freeze for 4 hours. Garnish with strawberries if desired. Return leftovers to refrigerator or freezer.

FUNNEL CAKES WITH STRAWBERRY SAUCE

Steps:

• In a deep-sided skillet over medium heat, add the oil and heat to 350 degrees F.
• In a large bowl, whisk together the baking mix and brown sugar. In another bowl, whisk together the eggs, vanilla, and milk. Pour the wet ingredients into the dry ingredients and whisk until blended and no lumps.
• Put the strawberries into the bowl of a food processor and add the sugar. Process until smooth. Transfer to a small serving bowl and set aside.
• When you are ready to fry, pour 3/4 cup batter into a funnel, holding your finger over the bottom. (You can also use a squeeze bottle or a plastic food storage bag.) Release your finger and pour the batter into the oil making a circular motion and crisscrossing over the top. Cook until golden brown, 2 to 3 minutes on each side. Drain on brown paper.
• Serve the funnel cakes dusted with powdered sugar and the strawberry sauce on the side.

STRIKING STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Beat together all cake ingredients and pour into greased and floured 9x13-inch cake pan.
• Bake for 35 minutes, or until toothpick inserted in center comes out clean.
• Make frosting by folding strawberries into Cool-Whip.
• Spread frosting over cooled cake, and refrigerate until serving.
• **Note:This cake can also be prepared as a layer cake by baking in two 9-inch cake pans, spreading a thin layer of frosting between layers, then frosting outside of cake.

SNOW TUNNEL CAKE

Steps:

• Prepare and bake the cake as directed on the package. Allow to cool. Remove from pan. Slice a 1 inch layer off the top. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
• In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.

STRAWBERRY TUNNEL CAKE RECIPE

Steps:

• If cake is not prepared cook according to directions. Slice top of the cake off 1 inch down. Set aside. Tunnel out the inside of the cake and set aside. Mix the cream cheese till fluffy. Beat in milk until smooth. Stir in lemon juice and extract and mix well. Stir in strawberries. Fill in the cavity of the cake. Replace top of cake. Cover cake with cool whip and sliced strawberries. Refrigerate for 3 hours.

ANGEL BERRY TUNNEL CAKE

Steps:

• With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes. , Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top. , Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.

STRAWBERRY TUNNEL CAKE

Steps:

• Invert cake onto serving plate. Cut 1 inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1 inch thick base on bottom of cake. Reserve cake pieces.
• In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.
• Fill cavity of cake with strawberry mixture; replace top slice of cake. Chill 2 hours or till set. Frost with remaining whipped topping; garnish strawberries if desired.