Berrycherryspongecake Recipes

MARY BERRY'S VICTORIA SPONGE CAKE

Steps:

• To make the sponge, add the granulated sugar and soften butter to a bowl, and beat well with a hand mixer until creamy.
• Add the eggs and mix again, then add the flour, vanilla extract and baking podwer, and mix to get a smooth batter.
• Butter and flour two cake tins (19 cm, 7.48 inches), and divide the batter evenly between the tins.
• Bake in the preheated oven at 180 degrees Celsius (350 Fahreneheit) for 20 minutes, or until golden, and a skewer inserted in the middle comes out clean.
• Leave the cakes to cool down.
• To make the buttercream, sift the icing sugar with the butter, then add the vanilla extract and milk, and mix again to get a silky cream.
• To assemble the cake, spread the icing over the bottom of one cake, spread the jam over, and top with the second cake.

MIXED BERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

EASY TRIPLE BERRY CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

PERFECT BERRY SHORTCAKES

Steps:

• Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
• Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
• Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
• Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

SPRING BERRY POKE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and vanilla with electric mixer on high speed 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture, about 1/2 cup at a time, and milk, about 1/3 cup at a time, beating until blended and scraping bowl occasionally. Pour batter into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• Meanwhile, in small bowl, stir gelatin in boiling water 2 minutes to completely dissolve gelatin. Poke warm cake every inch with tines of meat fork or table knife. Pour strawberry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely in pan on cooling rack, about 1 hour.
• In small bowl, mix frosting and lemon peel. Frost cake. Garnish with berries and mint.

BERRY CHEESECAKE POKE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Prepare your favorite plain vanilla cake recipe or use a prepared box and follow its instructions.
• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
• In a large bowl, mash the strawberries with a potato masher or fork until mashed to a pulp.
• Add the cream cheese and condensed milk, whisking until there are no large lumps.
• Add the mashed blackberries and raspberries; stir just once or twice so the colors remain differentiated.
• Pour the mixture over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
• Spread the whipped topping evenly over the cake. Sprinkle graham crackers on top and add sliced strawberries or other fresh berries.
• Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

TRIPLE BERRY CREAM CHEESE SHORTCAKE

Steps:

• For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
• For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
• Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
• Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
• Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

TRIPLE BERRY CHEESECAKE POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
• Mix cake mix, 1 cup water, eggs, and vegetable oil in a stand mixer on low speed for 30 seconds. Increase speed to medium and mix for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on.
• Line a baking sheet with parchment paper.
• Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet.
• Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container.
• Mix strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit is soft and easily mashed, 7 to 8 minutes. Mash berries together with a fork and cool for 5 minutes.
• Poke 5 rows of 6 holes in the cake using the handle of a wooden spoon, creating 30 holes. Drizzle 1/3 cup sweetened condensed milk over the entire cake. Pour berry mixture over cake and spread using a spatula, ensuring berry mixture goes into the holes. Cover cake and refrigerate at least 1 hour.
• Place cream cheese in the bowl of a stand mixer fitted with a whisk attachment; mix on high until very smooth, at least 3 minutes. Add the remaining sweetened condensed milk, 1/4 cup lemon juice, and sea salt; mix for 1 minute. Spread cream cheese mixture over the cooled cake. Cover and chill cake, 3 hours to overnight.
• Slice into 12 large pieces and top each with graham cracker crumb mixture.

BERRY CHERRY SPONGE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, beat the egg whites until stiff.
• In a separate bowl, beat egg yolks.
• Add Splenda, lemon juice, lemon peel and almond extract and beat thoroughly.
• Stir in flour and baking powder.
• Beat until light yellow and smooth.
• Fold in beaten egg whites.
• Pour into an ungreased 10" tart pan.
• Bake 25 minutes.
• Invert pan to cool.
• Prepare fruit layer while cake is baking.
• Combine jam, cherries, and blueberries in a small saucepan.
• Cook over low heat until fruit breaks down, about 10 minutes.
• Combine water and cornstarch in a small bowl and whisk into fruit mixture and stir until thickened about 5 minutes.
• Allow to cool at room temperature.
• For cheese layer, combine light cream cheese, Splenda, vanilla, and milk in a small bowl and beat until smooth.
• Spread over cooled cake.
• Spread cooled fruit mixture over cheese layer.
• Drizzle chocolate syrup over individual servings if desired.