Strawberry Vanilla Chill Cake Food

VANILLA AND STRAWBERRY CAKE

Steps:

• Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.).
• Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10″ cheesecake pans - aka springform pans - because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
• Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.
• Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
• Spread 3 TBSP of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
• Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people.

STRAWBERRY VANILLA CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour two 8 or 9" cake pans. Prepare cake as directed on box.
• To assemble, place one cake layer on serving platter.
• Place 1/4 cup of frosting in a piping bag or baggie, if you don't have a pipping bag.
• Pipe frosting on top layer around outer edges. Fill remaining with jam. Top with second layer.
• Spread remaining frosting on sides and top.
• Garnish with fresh strawberries!

STRAWBERRY-VANILLA CHILL CAKE

Steps:

• Tear cake into bite-sized pieces & put in a 13"x9" baking dish.
• In a bowl, mix milk, sour cream & pudding until thickened.
• Spread over cake, & let chill 30 minutes.
• Spread pie filling on top of cake.
• Spread whipped cream over top of pie filling.
• Chill in refrigerator. Can be made a day ahead.

STRAWBERRY/VANILLA SWIRL CAKE W/ COOL WHIP FROSTING

Steps:

• Preheat oven to 350.
• Use 2 mixing bowls to prepare each cake mix as directed on the box.
• Butter or spray 2 (8 inch) round pans.
• Pour both batters into each pan, mixing both batters together to create a swirl effect using a knife or spatula.
• Bake cakes at 350 for 30-40 minutes or until golden brown/ no longer wet(use toothpick).
• Remove cakes from oven and let cool.
• When fully cooled spread cool whip frosting on bottom layer then stack top layer using a good amount of cool whip between the layers. Frost the top of the cake and sides. Use as much as desired. Cut fresh strawberry slices and put on top of cake.

VANILLA CAKE WITH STRAWBERRY CREAM FROSTING

Steps:

• For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
• Cake:.
• Preheat oven to 325°F.
• Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans.
• Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely.
• Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer.
• Repeat this 2 more times with each layer of cake.
• Spread 2 cups frosting on top of cake and over sides of cake.
• Optional, spread remaining jam (room temp) on top and sides of cake (swirl).
• Cut cake into wedges and top with remaining strawberries.

STRAWBERRY-VANILLA WAFER LAYERED TORTE (NO BAKE)

Steps:

• Cream the butter until soft and gradually add the sugar.
• Cream together until smooth.
• Add the strawberries and pecans.
• Beat the egg whites in a separate bowl until stiff and then fold them into the berry mixture.
• Line a pyrex dish with broken vanilla wafers, add a layer of the berry mixture on top of that. alternate the two, ending with the wafers on top.
• Chill 12 hours.
• Serve with whipped cream and garnish with fresh whole strawberries.