STRAWBERRY COFFEE CAKE
Mildred Sherrer of Bay City, Texas enhances the mild berry flavor of this moist coffee cake with a crunchy cinnamon filling. Bake in a fluted pan, it's pretty enough to serve for an afternoon party or Sunday brunch.
Provided by Taste of Home
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan., Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 342 calories, Fat 18g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY CREAM CAKE
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
- Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
- Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
- Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
- Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Nutrition Facts : Calories 331 g, Fat 21 g, Fiber 1 g, Protein 5 g
SOUR CREAM STRAWBERRY CAKE
Sour Cream Strawberry Cake is extra moist from whole milk, 4 eggs, sour cream and fresh strawberries. The strawberry Jello glaze gives a flavor boost.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 14
Steps:
- Coat a 10-inch Bundt pan with shortening, then dust with flour to ensure the cake does not stick. You could also use Baker's Joy spray or cake release. Preheat your oven to 350ºF.
- In a large bowl or stand mixer, cream together the butter and sugar for 2-3 minutes.
- Once the butter and sugar have been creamed, add in the eggs, vanilla, milk, and sour cream. Whisk the ingredients together until smooth.
- Add the flour, baking soda, and baking powder and slowly whisk until no clumps of flour remain in the batter. You will want to scrape along the bottom of the bowl to ensure there are none there. Be careful not to overmix.
- Add the diced strawberries and gently fold them into the batter until they are evenly distributed.
- Pour batter into the Bundt pan and bake for 45 minutes or until the cake tests done.
- Allow the cake to cool while you prepare the strawberry glaze.
- In a medium sized bowl, whisk together the powdered sugar, 1 Tbsp milk, food coloring, and Jell-O powder until smooth. You can add more milk 1 Tbsp at a time if you would like the mixture to be thinner.
- Turn the cake out onto cake plate. Then drizzle the glaze over the top.
- Store at room temperature in an airtight container until serving.
Nutrition Facts : Calories 409 kcal, Carbohydrate 71 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 88 mg, Sodium 195 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving
STRAWBERRY SOUR CREAM CAKE (LOW FAT)
Make and share this Strawberry Sour Cream Cake (Low Fat) recipe from Food.com.
Provided by SoupCookie
Categories Dessert
Time 35m
Yield 1 cake, 16-24 serving(s)
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350°F.
- In a large bowl, cream margarine and sugar. Add whites one at a time and mix carefully (don't over mix). Stir in sour cream and set bowl aside.
- In a medium bowl mix dry ingredients. Add in thirds to the margarine mix (batter will be stiff).
- Stir in vanilla, zest and strawberries.
- Lightly grease a 9 x 13 inch GLASS baking dish and spread batter in (it will spread thin, I got it even using an icing knife). Mix topping ingredients together until crumbly and sprinkle on top of better. Bake 20 minutes.
- *Note: after baking, cover cake to prevent drying out.
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-SOUR CREAM CAKE
This quick and easy dessert is a delight to serve, especially when fresh strawberries are abundant.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, beat all cake ingredients on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
- In large bowl, mix sour cream and brown sugar until well blended. Gently stir in strawberries. Spread topping over warm cake. Store in refrigerator.
Nutrition Facts : Calories 225, Carbohydrate 30 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg
POUND CAKE WITH STRAWBERRIES
You can put this sweet and special dessert favorite together in a snap. It's a wonderfully sweet way to end any meal. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
SIMPLY SENSATIONAL LOW FAT STRAWBERRY SHORTCAKE
I wanted to make my father a nice dessert for Father's Day this year. My father loves home made cakes and fresh fruit, my girlfriend LOVES strawberries, and my mom, (whose lost over 75 pounds!) can't have high calorie/fat desserts. This was my attempt to make something to that everyone could enjoy! I adapted this from Kraft Food and Family magazine to make it a bit more figure friendly.
Provided by Kozmic Blues
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Mix 1/2 cup of the skim milk, sour cream and 3 tbsp sugar in a large bowl.
- Stir in the dry biscuit mix until well blended.
- Spread evenly into a greased 9-inch round cake pan.
- Bake 12-15 minutes or until top is golden.
- Remove from pan and cool completely on wire rack.
- Mix strawberry slices and 1/3 cup Splenda in a bowl and set aside.
- Combine the dry pudding mix and remaining 1/2 cup skim milk adn mix well.
- Gently stir in half of the whipped topping until well blended.
- When cake has cooled, carefully slice in half horizontally to make 2 layers.
- Place bottom of cake on a serving plate, and top evenly with half of the strawberry mixture.
- Spread top of strawberries with the pudding mixture and top with the top cake layer.
- Spread remaining whipped topping on top of cake and top with remaining strawberries.
- Serve immediately!
- Please store cake leftovers in refrigerator.
STRAWBERRY SOUR CREAM CAKE
Make and share this Strawberry Sour Cream Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Grease and flour a 13 x 9 inch pan.
- For the batter, beat the Bisquick, sour cream, sugar, water, vanilla and eggs in a large bowl of electric mixer at low speed for 30 seconds, scraping side and bottom of bowl frequently.
- Beat on medium speed 4 minutes.
- Pour batter into pan.
- Bake 35 to 40 minutes or until cake tests done.
- For the topping, combine the sour cream and brown sugar; fold in strawberries.
- Spread topping over warm cake.
- Store in refrigerator.
Nutrition Facts : Calories 242.1, Fat 11.7, SaturatedFat 5.8, Cholesterol 42.7, Sodium 317.1, Carbohydrate 30.8, Fiber 1, Sugar 16.8, Protein 3.9
SOUR CREAM COFFEE CAKE (LOW FAT)
This flavorsome cake is exceptionally moist and is sure to become a favorite. Dust top of cake with powdered sugar before serving.
Provided by Olha7397
Categories Breads
Time 1h10m
Yield 21 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- TO MAKE CINNAMON FILLING: Combine sugars, raisins, and cinnamon in a small bowl and blend well.
- Set aside.
- TO MAKE CAKE: Combine pears, sour cream, egg substitute, and vanilla in a small bowl and mix well.
- Add sour cream mixture to dry ingredients and mix with a fork until blended.
- Spread a thin layer of batter into an 8-inch bundt pan that has been coated with vegetable spray.
- Sprinkle half of the cinnamon filling over batter; repeat this process one more time, ending with batter.
- Bake for 45 to 50 minutes, or until cake tester inserted into center of cake comes out clean.
- Cover cake with waxed paper and cool on a cake rack for 25 minutes.
- This method of covering will keep the cake moist.
- Remove cake from pan, recover with waxed paper, and cool completely.
- Store in an airtight container.
- 21 servings.
Nutrition Facts : Calories 120.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 153.6, Carbohydrate 26.5, Fiber 0.8, Sugar 15.6, Protein 2.6
STRAWBERRY SOUR CREAM COFFEE CAKE
This recipe is based on one from the BHG cookbook, but I made a few changes to it. I keep going back to the pan and sneaking another bite, so I've had quite a few pieces of it now!
Provided by Haley K
Categories Breads
Time 1h5m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Mix 1/4 c sugar with cornstarch, set aside.
- Simmer strawberries and water until tender. Mix in sugar mixture and simmer until thickened, stirring often. Set aside.
- Combine 1/2 c flour, 3/4 c sugar, baking powder, baking soda, and cinnamon. Cut in 1/4 c butter till four has course, lumpy texture. Make a well in bowl.
- In another bowl, beat up egg with vanilla, sour cream and sour milk.
- Pour egg mixture into flour and stir until everything is moist. Batter will be lumpy.
- Spread about three quarters of the batter into an ungreased 9x9 pan. pour fruit over that. drop the remaining batter in small clumps over the fruit.
- Mix up the 1/4 c flour with brown sugar and cut in 2T butter. Sprinkle over coffee cake.
- Bake at 350 for 45 minutes until golden brown. My strawberry filling bubbled over in the oven, so I recommend putting some foil under the pan.
Nutrition Facts : Calories 354.9, Fat 11.2, SaturatedFat 6.7, Cholesterol 50.6, Sodium 199.5, Carbohydrate 60.5, Fiber 2.1, Sugar 34.9, Protein 4.3
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5/5 (27)Total Time 30 minsCategory DessertCalories 197 per serving
- Preheat oven to 350 degrees. Spray a 13x10 inch baking pan with cooking spray and set aside.
- In a large bowl, mix together the cake mix, Greek yogurt, and water. Mix vigorously for 1 minute, until all ingredients are incoporated. Pour mixture into prepared baking pan and bake in the preheated oven for 25-35 minutes. Mine was ready at 25 minutes. Cool completely on a wire rack.
- In a medium sized bowl, stir together the pudding mix, milk, and vanilla extract until thickened. Fold in the whipped topping and chopped strawberries. Spread frosting over the top of cooled cake and top with more sliced strawberries if desired. Enjoy!
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- In a blender, combine the strawberries and jam and process until combined. Make a slurry of the cornstarch and vanilla extract, add to blender, and blend until smooth. Set aside for later.
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