Sugar Free Strawberry Cake Food

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

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.

SUGAR FREE STRAWBERRY CAKE

Steps:

• 1. Combine cake mix according to box. Use 2 9 inch pans and cook accordingly. Combine milk and french vanilla pudding and set aside. Cut strawberries into small pieces and springle with 2 small packets of Splenda and refrigerate. Combine sugar free cool whip with pudding. Once cake is done and cooled, remove from pans. Place one cake on a cake plate and spread cool whip/pudding mixture over it. Sprinkle strawberries on top of mixture. Put second cake on top and repeat. You may have some pudding mixture left over depending on what size box you use. I use the big box and make minature cakes w angel food.

NO-BAKE STRAWBERRY DESSERT

Steps:

• Arrange cake cubes in a single layer in a 13x9-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Garnish with chopped fresh strawberries if desired.

SUGAR-FREE STRAWBERRY "SHORTCAKE" DESSERT

Steps:

• Make your Jello, according to the "quick set" directions. Place in refrigerator. Clean and slice the strawberries and add to the Jello.
• Put back in the fridge, but do not let set completely. You want it to
• be soft enough to spoon over the cake.
• In a 9 X 13 pan, put a layer of the cake pieces - enough to cover the pan.
• Spoon half of the strawberries and jello over the cake pieces.
• Spread a layer of the Coolwhip over the strawberries and Jello.
• Put another layer of the cake, Jello and strawberries and Coolwhip.
• Refrigerate until ready to serve. Will be set in 45 minutes or so.