STRAWBERRY SOUR CREAM STREUSEL CAKE
This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day. The cake is slightly tricky to assemble, and at some point it may look like a mess. But everything comes together in the pan as it bakes, resulting in a tender, fragrant cake. This isn't a recipe to embark on at the end of a long workday. Save it for the weekend.
Provided by Nigella Lawson
Categories dinner, dessert
Time 1h
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
- Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
- Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
- Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
- Bake cake until lightly golden, about 45 minutes. Cool completely before serving.
HOMEMADE STRAWBERRY BUNDT CAKE RECIPE
This homemade Strawberry Bundt Cake recipe from scratch is made with fresh strawberry puree and topped with a fresh strawberry glaze. Whether you're looking for a fun spring recipe or a stunning Easter dessert, this easy strawberry bundt cake is the perfect choice.
Provided by Michelle
Categories Dessert
Time 1h35m
Number Of Ingredients 20
Steps:
- Place strawberries, sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally.
- Cook for about 5-6 minutes, or until the mixture starts to boil. Reduce the heat slightly to medium-low heat and continue cooking for about 15-16 minutes, or until the strawberries have cooked down and the sauce has thickened up.
- Allow the sauce to cool to room temperature (as it cools, it will continue to thicken).
- *You will use only 1/3 cup of the sauce for the cake and about 1-2 Tbsp for the glaze (you may still have a couple Tbsp of sauce leftover).
- Preheat oven to 350 degrees.
- Cream butter until light and fluffy, about 1 minute. Add in sugar and lemon zest; cream the mixture until well combined.
- Add in the eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together salt, baking powder, flour and cornstarch.
- Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Add in 1/3 cup of strawberry sauce, sour cream, vanilla extract and crushed freeze dried strawberries. Mix until just combined.
- If using red or pink gel food coloring, add in 2-3 drops and gently stir the coloring in until combined.
- Grease a bundt pan very well and pour the batter into the pan evenly.
- Bake for about 45-50 minutes, or until a cake tester comes out clean (mine took exactly 48 minutes).
- Allow the bundt cake to cool about 10 minutes, then remove the cake from the pan and allow it to finish cooling on a wire rack.
- Whisk 2 Tbsp of strawberry sauce with 1 cup powdered sugar and 3 tsp of lemon juice. If the glaze is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce.
- Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries.
- Enjoy!
STRAWBERRY RHUBARB UPSIDE-DOWN CAKE
Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
- Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
- Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.
STRAWBERRY SOUR CREAM CAKE
Perfectly moist and soft sour cream cake filled with fresh strawberries. Then topped with a sweet lemon glaze to make the ultimate summer cake recipe!
Provided by Jamielyn Nye
Categories Dessert
Time 2h
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F degrees. Grease and flour a 10-inch bundt pan. Whisk together 2 1/4 cups flour, baking soda and salt. Then add in lemon zest and set aside.
- With an electric mixer, cream the butter and sugar until light and fluffy. Next beat in eggs, one at a time. Then stir in 2 Tablespoons lemon juice. Alternate mixing the flour mixture and the sour cream into the butter/sugar mixture until all is incorporated.
- Mix diced strawberries with remaining 1/4 cup flour. Then gently fold into the batter.
- Pour batter into bundt pan and reduce oven temperature to 325°F. Bake for 60 to 65 minutes, or until toothpick comes out clean. Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely.
- Once cake has completely cooled, mix together powdered sugar and 2 Tablespoons of lemon juice.
- Drizzle glaze on top of cake with a spoon. Then slice and serve.
Nutrition Facts : Calories 343 kcal, Carbohydrate 49 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 232 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
STRAWBERRY SOUR CREAM CAKE
This strawberry sour cream cake is super easy to put together. It's moist, and not too sweet and freezes well. The orignal recipe is from Natasha's Kitchen.
Provided by Recipe Winners
Time 1h5m
Number Of Ingredients 11
Steps:
- preheat oven to 190c (375f) on bake, not fan
- lightly grease a 23cm (9 inch) springform pan and line the base with baking (parchment) paper
- in a large mixing bowl, using a electric had mixer or stand mixer beat together the eggs and sugar for 3 minutes on high speed till light in colour and thick
- add the sour cream, oil and vanilla and beat on low till just combined
- in a small bowl whisk together the flour, baking powder and salt
- add 1/3 of the flour mixture to the batter and mix till just incorporated, then repeat with the other 2/3's (it's important not to over-mix)
- pour half of the batter into the pan and spread the batter
- top with the chopped strawberries
- pour the remaining batter over the chopped strawberries
- place halved strawberries onto the batter pressing them down just slightly into the batter
- bake on middle shelf for 45-50 minutes or until a skewer comes away clean
- allow the cake to rest for 10 minutes and gently run a knife around the side of the tin to release any stuck jammy bits
- remove the outside ring and allow the cake to cool
- transfer cake to a serving plate and dust with icing sugar
Nutrition Facts : Calories 216 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 144 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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
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
STRAWBERRY AND CREAM CAKE WITH CARDAMOM SYRUP
Categories Cake Milk/Cream Mixer Fruit Dessert Bake Wedding Strawberry Spice White Wine Summer Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 21
Steps:
- Make cake layers:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter cake pans. Line bottom of each with a round of parchment paper, then butter parchment and dust cake pans with flour, knocking out excess.
- Whisk together yolks, 1 cup sugar, milk, vanilla, and zest in a large bowl until smooth. Whisk in flour and salt until combined (batter will be thick).
- Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar, a little at a time, beating at medium speed, and continue to beat until whites hold stiff glossy peaks, about 2 minutes more.
- Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
- Divide batter among cake pans and bake, switching position of cake pans halfway through baking, until cakes are springy to the touch and a wooden pick or skewer inserted in center of each comes out clean, 20 to 25 minutes. Cool cakes in pans on racks 10 minutes, then invert onto racks. Carefully peel off parchment, then cool cakes completely.
- Make syrup while cakes cool:
- Bring wine, sugar, and cardamom to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 1 cup, 6 to 8 minutes. Strain syrup through a fine-mesh sieve and cool completely.
- Make filling once cakes and syrup are cool:
- Beat together heavy cream, sour cream, sugar, and vanilla in a bowl with cleaned beaters until cream just holds stiff peaks.
- Assemble cake:
- Prick cake layers all over with wooden pick or skewer, then brush or pour syrup, little by little, evenly over each layer, letting syrup be absorbed before adding more.
- Transfer 1 layer (flat side up) to a cake stand or plate, then spread with a rounded cup of cream. Arrange some sliced strawberries in 1 layer over cream. Turn second layer over and spread a thin layer of cream over top, then place it, with the aid of a spatula, cream side down, over layer of strawberries. Continue making layers with cream, strawberries, and cake in same manner. Spread top with remaining cream and decorate with remaining strawberries.
STRAWBERRY CHEESECAKE WITH SOUR CREAM
Experience perfection with our Strawberry Cheesecake with Sour Cream recipe. You'll adore this Strawberry Cheesecake with Sour Cream made with PHILADELPHIA Neufchatel Cheese, graham cracker crumbs and fresh strawberries.
Provided by My Food and Family
Categories Dairy
Time 4h35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.
- Beat Neufchatel, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 100 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
SOUR CREAM STRAWBERRY CAKE
This strawberry sour cream cake has a subtle lemon flavor and lots of strawberry goodness. The glaze on top gives it a punch of more lemon flavor.
Provided by Leigh Anne Wilkes
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan
- Mix together 2 1/4 cups flour, baking soda and salt, set aside.
- Cream together butter and sugar until light and fluffy
- Beat in eggs, one at a time. Add in 2 Tbsp lemon juice.
- Alternate mixing in flour mixture and sour cream or yogurt into butter and sugar mixture until incorporated.
- Coat strawberries in remaining flour and gently fold into batter.
- Pour into prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Let cake cool for 30 minutes and then remove from pan and allow to cool on a baking rack. Allow to cool completely before glazing.
- Mix together powdered sugar and enough lemon juice to get a good glazing consistency. use a fork or spoon to drizzle glaze over cake or use a piping bag to pipe it on.
Nutrition Facts : Calories 549 kcal, Carbohydrate 79 g, Protein 6 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 110 mg, Sodium 380 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving
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
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
STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE
Try this sweet strawberry jam sour cream coffee cake with a rum glaze for your next brunch.
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
- For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
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
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From foodandwine.com
5/5 (3)Category CakeServings 8Total Time 3 hrs
- Make the cake In a medium bowl, mix the 1 pound of strawberries with 1/4 cup of the sugar. Cover and refrigerate overnight. Strain the berries through a fine-mesh sieve set over a small bowl. Reserve the syrup for serving. In a food processor, pulse the macerated strawberries until finely chopped.
- Preheat the oven to 325°. Generously butter a 12-cup Bundt pan and dust with flour, tapping out the excess. In a medium bowl, whisk the 2 1/3 cups of flour with the baking powder, baking soda and salt. In a stand mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the remaining 1 cup of sugar at medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the egg yolks and eggs, one at time, until just incorporated; scrape down the side of the bowl. At low speed, beat in the sour cream, lemon juice and vanilla. Beat in the dry ingredients until just combined, then beat in the chopped strawberries. Scrape the batter into the prepared Bundt pan and bake for 50 to 55 minutes, until a toothpick inserted into the cake comes out with a few moist crumbs. Transfer to a rack and let cool in the pan for 20 minutes. Line a large rimmed baking sheet with parchment paper. Invert the cake onto the cooling rack, then set the rack on the baking sheet.
- Meanwhile, make the toppings In a small saucepan, bring the honey, butter and 1/4 cup of water to a boil over moderate heat, stirring until the honey is dissolved, about 3 minutes. Using a wooden skewer, gently poke holes all over the cake. Slowly pour the honey syrup over the top, letting it get absorbed before adding more. Let the cake cool completely.
- In a stand mixer fitted with the whisk, beat the heavy cream and sour cream until soft peaks form. Slice the cake and serve with the sour whipped cream, reserved strawberry syrup and more fresh strawberries.
STRAWBERRY CAKE WITH STRAWBERRY FROSTING - SUGAR SPICES LIFE
From sugarspiceslife.com
5/5 (2)Category DessertCuisine DessertEstimated Reading Time 6 mins
- First, make strawberry puree that will be used for cake and frosting. To do this, you can thaw a bag of frozen strawberries, or use a quart of fresh strawberries with the tops removed. Place the thawed or fresh strawberries in a food processor and process until turned into puree, about 2 minutes.
- Preheat oven to 350 degrees. Line 3, 8” round cake pans with parchment paper. Butter and flour sides of pans.
- Once cakes have cooled, level each of the three cake layers with a cake leveler or serrated knife.
STRAWBERRY SOUR CREAM CAKE - DIARY OF A RECIPE COLLECTOR
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5/5 (1)Category DessertServings 1Estimated Reading Time 3 mins
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4.4/5 (313)Category Cakes And CupcakesServings 1Estimated Reading Time 9 mins
- For the Strawberry Sour Cream Cake Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. You can use two 9 inch pans, just lengthen the baking time a bit.
- In a medium sized bowl, add flour, baking powder, baking soda and salt. Whisk to blend for 30 seconds. Set aside.
- In another bowl combine the sour cream, strawberry puree, strawberry extract and oil, blend and set aside.
- In the bowl of your mixer blend the butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color.
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From 12tomatoes.com
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- Preheat oven to 375˚F. Grease and line a 9” springform pan with parchment paper. Dice half the strawberries for the cake and slice the other half. Keep separated.
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From anediblemosaic.com
Reviews 1Servings 12Cuisine AmericanCategory Dessert
- Preheat the oven to 350F. Line the bottom of a 9-inch round cake pan with a piece of parchment paper that’s been trimmed to fit inside. Spray coconut oil on the inside of the pan.
- Cream together the butter and sugar, and then cream in the eggs, beating until light and fluffy. Beat in the vanilla and sour cream.
- Sift the flour, baking powder, salt, and baking soda into the wet ingredients, and stir just until combined, being careful not to overmix.
- Pour the batter into the prepared pan and use a rubber spatula to spread it out evenly. Dollop the preserves on top of the batter and spread them around (leaving a ¼-inch rim along the outside).
STRAWBERRIES-AND-CREAM GELATO CAKE RECIPE - FOOD & WINE
From foodandwine.com
Servings 14Category Frozen Desserts
- Scoop 3 cups Strawberry Sorbet into a large bowl. Using head of ice cream scoop, break up the sorbet. Once it begins to melt around edges, fold sorbet with a flexible spatula until smooth, spreadable, and still holds its shape, like smooth peanut butter.
- Using a large offset spatula, spread the softened sorbet evenly in a round 9-inch (12-cup) springform pan, spreading to edges. Use flat side of a plastic bowl scraper to smooth surface. Place a 9-inch round sheet of parchment paper directly on the surface; freeze 45 minutes.
- Repeat Step 1 with 3 cups Strawberry Gelato. Peel parchment off sorbet layer; spread Strawberry Gelato over sorbet, and smooth with bowl scraper. Cover with parchment; freeze 45 minutes.
- Repeat softening and layering procedures with 3 cups Strawberry Sorbet and 3 cups Strawberry Gelato, freezing between layers. On final Strawberry Gelato layer, fill pan to top, using an additional 1 cup Strawberry Gelato; smooth and level with bowl scraper. Cover with a 9- x 13-inch sheet of parchment. Freeze 8 hours.
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4.8/5 (5)Total Time 1 hr 30 minsCategory DessertCalories 187 per serving
- After angel food cake is baked according to directions on the back of the box and cooled, cut into 3 horizontal layers.
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THE MOST AMAZING STRAWBERRY CAKE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
4.8/5 (5)Total Time 1 hr 10 minsCategory DessertCalories 788 per serving
- Add strawberries to a blender or food processor and puree until smooth. Pour into a small saucepan and bring to a simmer. Let simmer, stirring occasionally, until the mixture is thick and reduced by half, about 20 minutes. You should end up with just over 1 cup of reduced strawberry puree. Set aside for later use in both the cake batter and the frosting.
- In a large mixing bowl, use a hand mixer to whip cream and vanilla extract. Slowly add in strawberry jello while mixing. Once the cream reaches soft peaks, slowly add in 1/2 cup of powdered sugar. Continue beating until stiff peaks form.
ROSEWATER STRAWBERRY SKILLET CAKE WITH SOUR CREAM, ICING ...
From more.ctv.ca
Cuisine PersianCategory DessertServings 4Total Time 50 mins
- Generously butter your cast iron skillet or cake pan (if using a cake pan, line with parchment paper).
- Place butter and sugar in a separate bowl (if using a hand mixer) or in a stand-mixer and cream on medium speed, till light and fluffy.
STRAWBERRY ALMOND CAKE RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
5/5 (4)Total Time 2 hrsCategory Breads And Baked GoodsCalories 248 per serving
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From en.wikipedia.org
Family RosaceaeKingdom PlantaeGenus FragariaSpecies F. × ananassa
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From iheartnaptime.net
Cuisine AmericanTotal Time 35 minsCategory DessertCalories 271 per serving
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From edsmith.com
Servings 10Total Time 3 hrs 55 minsCategory Dessert
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