VANILLA LAYER CAKE WITH STRAWBERRIES
I modified the candy bar cake into a strawberry layer cake that has been a huge hit. I am now known in my circle of friends as the cake lady. For little girls' birthdays I sometimes add food coloring to the frosting for a more festive look. Otherwise, the white frosting with the bright red strawberries is beautiful. I get asked for the recipe every time I make it.
Provided by KMBALLEW
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch cake pans.
- Beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. Scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.
- Beat cream cheese, confectioners' sugar, and white sugar together in a bowl with an electric mixer until smooth; fold in whipped topping until frosting is smooth.
- Place 1 cake on a serving platter. Spread frosting on top of the cake; top frosting with a layer of strawberries. Place 1 cake atop strawberries. Frost cake and top with a layer of strawberries. Place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.
Nutrition Facts : Calories 593.8 calories, Carbohydrate 71.6 g, Cholesterol 69.5 mg, Fat 32.9 g, Fiber 0.8 g, Protein 6.6 g, SaturatedFat 13.8 g, Sodium 491.2 mg, Sugar 34.3 g
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
VANILLA CAKE WITH STRAWBERRY CREAM FROSTING
This strawberry layer cake has tender stacks of fluffy vanilla cake sandwiched with fresh strawberries and the best strawberry cream cheese frosting ever.
Provided by Natalie Perry
Categories Cakes & Cupcakes
Time 1h55m
Number Of Ingredients 16
Steps:
- For the frosting, beat cream cheese and butter in a large bowl until smooth. You'll probably want to use an electric mixer for this so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam.
- Beat heavy cream in a separate, chilled, bowl until stiff peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread and won't slide off your cake.
- For the cake, preheat the oven to 325 degrees F. Butter and flour three 9-inch round cake pans.
- In a medium bowl whisk together flour, salt, baking powder, and baking soda. In a large bowl or stand mixer, 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 and the top is light golden brown, 35-40 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.
- Using a serrated knife to gently slice off any domed tops of the cake so they're flatter. Place one half, bottom-side up, on a cake plate. Spread 2 T 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, bottom side up.
- 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.
- If you won't be cutting the cake for more than an hour or so, store it chilled until you're ready.
Nutrition Facts : Calories 549 calories, Carbohydrate 95 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 slice, Sodium 249 grams sodium, Sugar 70 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VANILLA CAKE WITH STRAWBERRY CREAM
Steps:
- 1. For the frosting beat cream cheese and butter in a large bowl until smooth. You will want to use a electric mixer so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl.
- 2. Beat in sugar then jam. Beat cream in a separate chilled bowl until peaks form. Fold whipped cream into frosting. Cover and chill for a couple of hours until its firm enough to spread.
- 3. For the cake preheat oven to 325. Butter and flour 2-9 inch cake pans with 2 inch high sides. In a medium bowl whist together flour, salt, baking powder and baking soda.
- 4. In a large bowl cream butter and sugar together until light and fluffy. Add eggs 1 at a time beating after each addition.
- 5. Beat in vanilla. Add sour cream and beat for 30 seconds. Add flour mixture in 3 additions beating to blend after each addition. Divide batter into prepared pans.
- 6. Bake cake until a toothpick inserted into the center comes out clean 50-60 minutes. Remove from oven and cool for 10 minutes.
- 7. Run a sharp knife around the edges of the pans then turn cakes out onto a rack to cool completely. You may want to refrigerate them for a couple of hours to make the next step easier.
- 8. Using a serrated knife divide each layer in half horizontally. Place each half cake side down on a cake plate. Spread 2 tablespoons strawberry jam over the cake then spread 3/4 cup of the frosting over the jam.
- 9. Arrange 3/4 of the sliced strawberries on top of the frosting in a single layer. Repeat 2 more times with cake layer, jam, frosting and strawberries. Top with remaining cake layer cut side down.
- 10. Spread 2 cups of frosting over the top and sides of the cake in a thin layer then frost with remaining frosting.
- 11. 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.
VANILLA AND STRAWBERRY CAKE
Make and share this Vanilla and Strawberry Cake recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1126.5, Fat 56.3, SaturatedFat 33.3, Cholesterol 261.8, Sodium 414.3, Carbohydrate 148.3, Fiber 2.6, Sugar 111.1, Protein 10.4
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 17
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.
VANILLA PARTY CAKE (WITH STRAWBERRIES AND CREAM FILLING)
Moist and fluffy vanilla cake with a fresh strawberry and whipped cream filling, surrounded with a vanilla buttercream.
Provided by Lily Ernst
Categories dessert
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter two 9 inch round cake pans, line bottoms with parchment paper, butter parchment. Dust with flour and tap out the excess.
- Using an electric mixer or stand mixer with paddle attachment, cream butter and sugar for 1-2 minutes until combined.
- Add eggs and beat until well combined, scraping down sides of bowl as necessary.
- Add flour, baking powder, salt and mix until just combined.
- Add milk and vanilla and beat until smooth.
- Divide batter between the two prepared pans, smoothing tops with an offset spatula. Bake for about 30 minutes or until golden and cake tester comes out clean.
- Cool pans on wire rack for 15 minutes then remove cakes from pan to cool completely.
- Meanwhile, beat whipping cream, sugar and vanilla until soft peaks form, set aside in refrigerator.
- Beat butter until light and fluffy, add vanilla and 1 cup icing sugar, beat until combined. Add 1 tbsp of the cream or milk and another cup of icing sugar, mix again, continue with remaining cream or milk and icing sugar, beat until fluffy and smooth.
- To assemble cake, trim cake domes if needed, spread half of whipping cream onto each cake, sprinkle diced strawberries onto one, top with other, cream side down, pressing slightly.
- Spread a thin layer of buttercream all around the outside of the cake, creating a crumb coat. Refrigerate for 30 minutes.
- Spread another layer of buttercream on top of the cake, smooth with an offset spatula. Then transfer the remaining buttercream into a pastry bag with an large open star tip like a Wilton 1M. Pipe rosettes all around the sides of the cake. Fill in gaps by pipping a star in between.
- Top with some sprinkles or leave as is.
Nutrition Facts : Calories 444 calories, Sugar 46.5 g, Sodium 100.6 mg, Fat 21.8 g, SaturatedFat 13.2 g, TransFat 0 g, Carbohydrate 59.7 g, Fiber 0.7 g, Protein 3.8 g, Cholesterol 93.4 mg
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 CRUNCH CAKE RECIPE
Satisfy your sweet tooth craving with this strawberry crunch cake that has layers of moist strawberry & vanilla cakes and creamy frosting.
Provided by Miguel
Categories Cakes
Time 50m
Yield 12
Number Of Ingredients 19
Steps:
- Puree strawberries in a food processor. Add to a saucepan and heat for 30 minutes over medium heat. It should reduce to about ½ cup. Let cool to room temperature.
- Preheat oven to 350 degrees F and prepare 2 9-inch round cake pans. Line the bottoms with parchment paper and then butter the pans. Toss a tablespoon of flour in the pans and turn to coat the entire pan, tossing the extra flour out. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream together the sugar, butter, and oil for 2 minutes until light and fluffy. Beat in the egg whites on high speed for 2 minutes until combined. Add the Greek yogurt and vanilla and beat until combined.
- With the mixer on low speed, add the dry ingredients and mix until just incorporated. Add ½ cup of the milk and mix until just combined.
- Now divide the batter evenly between 2 bowls. In one bowl, stir in the remaining milk until combined. In the other bowl, stir in the strawberry puree and red food coloring if desired.
- Divide the batter between the cake pans.
- Bake for 30 to 35 minutes or until the tops are set and no longer wiggly. Inserting a toothpick should come out mostly clean with some moist crumbs, but no wet batter. Remove and let cool for 10 minutes and then run a knife around the edges of the pan.
- Invert on a cooling rack and allow to cool completely before frosting.
- In a stand mixer fitted with a whisk attachment, add butter and sugar. Mix on low speed until blended and then increase speed to medium and beat for about 3 minutes.
- Add vanilla extract and heavy cream and continue to beat on medium speed for 1 more minute, adding some more cream if needed for spreading consistency. Place in fridge until ready to use on the cake.
- In a large Ziploc bag, crush freeze-dried strawberries and Golden Oreos using a rolling pin. Add butter to bag and toss until everything is combined.
- Once the cakes are cool, cut the white cake in half horizontally to form 2 even layers. Place the first layer on a stand or serving plate. Evenly cover the top with frosting.
- Add the strawberry cake layer and cover with frosting. Finish with the second white cake layer. Add the remaining frosting on the top and the sides.
- Press the strawberry crunch into the frosting and cover the entire cake with it.
- Serve and enjoy!
Nutrition Facts : ServingSize 12.00, Sugar 0.00
VANILLA CAKE WITH STRAWBERRY CREAM FROSTING
Love them strawberries Inspired By: http://blog.babygizmo.com/
Provided by Nancy Potter
Categories Other Desserts
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. FOR CAKE: Prepare two 9-in cake pans with a coating of butter and flour; set aside.
- 2. Whisk together flour, salt, baking soda and powder; set aside. In a separate, larger bowl, cream together your sugar and butter. You want it to reach a light, fluffy consistency. Add eggs, one at a time, beating after each addition. Add vanilla and combine well. Next, do the same with your sour cream. Finally, beat in your flour mixture, 1/3 at a time. Pour batter evenly into prepared pans.
- 3. Bake in a 350 degree pre-heated oven cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove and let cool for about 10 minutes. Loosen cake from pan by carefully running the edge of a knife around the pan. Turn out onto a cooling rack; let cool completely.
- 4. FOR FROSTING: Chill a medium bowl in the freezer. Meanwhile, beat together your cream cheese and butter until completely smooth. Add in sugar and jam, beting until well combined. Beat in sugar, then jam.
- 5. Remove bowl from freezer, pour in cream and beat until peaks form. (Whipped cream!) Fold into cream cheese mixture. Cover and chill until spreadable - will take a few hours.
- 6. ASSEMBLY: Once cake is thoroughly cool, use a serrated knife to carefully cut each cake round in half, horizontally.
- 7. Place once half onto your serving platter, cake side down. Start layering on your filling, beginning with a smear of 3 tablespoons of jam. Follow that by spreading on 3/4 cup of your frosting and finally 3/4 cup of the sliced berries (make a single layer of the berries, don't just toss them on.) Repeat this process two more times with cake layer, jam, frosting, and strawberries.
- 8. When you reach the top cake layer, you're nearly done! Frost the outside of the entire cake with a thin layer of icing, about 2 cups worth. This is your crumb coat. Use the remaining icing to thoroughly frost the cake and make it pretty. We took the suggestion of swirling the remaining strawberry jam over the iced cake... so pretty!
VANILLA CAKE WITH STRAWBERRY CREAM FROSTING
This is a wonderful vanilla cake with a sweet cream cheese and strawberry frosting. from Bon Appetite Magazine. I This is an AWESOME cake! You can choose to use 2 /9 inch pans or 3/9 inch pans. Even if you use 3 cakes, make sure you split them, I make that suggestion due to the horrible review that was recently left. I am trying to dummy proof this recipe, if you know what you are doing then go for it. This cake really is worth the time it takes to make it. The frosting is delicate and so, so delicious! The cake is moist and dense with a rich vanilla, butter flavor. I have gotten nothing but rave reviews on this cake. Also, this is a huge cake! It will probably serve more than 12-16. I found that 6 cups of strawberries was a bit too much for me but it depends on how many strawberries you like. After reading the very bad review left recently, I must insist that if you are looking for a lowfat cake please DO NOT make and review my cake. The nutrition info is CLEARLY posted. I guess some folks still take out their frustration on line, clearly.
Provided by TaterBug
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
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.
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From foodfolksandfun.net
5/5 (4)Total Time 6 hrs 10 minsCategory DessertCalories 585 per serving
- For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
- In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
- For the Strawberry Filling: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
- For the Whipped Cream: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
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- In a medium sauce pan add 1 pint of cleaned, stemmed and halved strawberries and 1/3 cup of sugar. Bring to a simmer and simmer until strawberies are just softened. About 3 minutes. Using an immersion blender, puree until smooth right in th pot.
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- Preheat oven to 355˚F (180˚C) and grease an 8-inch (20cm) cake pan. (You can line it additionally with parchment paper for easier removal).
- Add strawberries, powdered sugar and lemon juice to a blender and blend until smooth (or use an immersion blender).
- Split and scrape the vanilla bean. Mix the non-dairy mascarpone, powdered sugar, and vanilla with a handheld mixer until creamy. Set aside.
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- Preheat oven to 350°F (175°C). Grease two 8-inch (20-cm) springform pans and line the bottom with parchment paper.
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5/5 (21)Total Time 6 hrs 25 minsCategory DessertCalories 357 per serving
- Make vanilla dream cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers.
- Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
- Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling overtop. Add another layer of cake and continue layering until all 4 layers are in tact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out. Frost the entire cake with remaining plain whipped cream. Top with sliced strawberries as a garnish.
EASY STRAWBERRY AND CREAM LAYER CAKE - LAYLITA'S RECIPES
From laylita.com
4.9/5 (188)Category DessertCuisine AmericanTotal Time 1 hr
- Place the heavy whipping cream in large mixing bowl, stir in the honey, vanilla and lemon zest. Use an electric mixer to whip the cream until stiff peaks form. Refrigerate the whipped cream for about 30 minutes before using.
HOMEMADE VANILLA CAKE WITH STRAWBERRY BUTTERCREAM ...
From nourishedendeavors.com
- Add butter into the bowl of a stand mixer fitted with paddle attachment. Cream butter at medium speed (4 on stand mixer) until thick and fluffy, about 2-3 minutes.
- Use an offset spatula to spread a thin layer of the strawberry buttercream over cooled homemade vanilla cake.
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From store.strawberryblondebakery.com
Offer Count 45Availability In stockPrice Range $35 - $85
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From pinterest.ca
4.7/5 (258)Servings 18
STRAWBERRY & VANILLA FRESH CREAM CAKE - HALAAL RECIPES
From halaal.recipes
5/5 (1)Category Cakes
VANILLA CAKE WITH STRAWBERRY CREAM FROSTING - US FOOD …
From usfoodnetwork.com
Estimated Reading Time 2 mins
VANILLA CAKE WITH STRAWBERRY FILLING - MEALS BY MOLLY
From mealsbymolly.com
5/5 (5)Total Time 1 hr 22 minsCategory DessertCalories 398 per serving
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From amummytoo.co.uk
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From recipetips.com
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From cookpad.com
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From completerecipes.com
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