Caseys Strawberry Cream Cake Recipes

STRAWBERRIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.

STRAWBERRY CREAM CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.

STRAWBERRY CREAM CAKE

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.

STRAWBERRIES AND CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.

CARRY CAKE WITH STRAWBERRIES AND WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
• In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan.
• Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely.
• In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.
• Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.

STRAWBERRIES AND CREAM CAKE RECIPE

Steps:

• Prepare as directed on cake mix and divide batter into 2 round cake pans or one 9 x 13 inch glass baking dish. Bake according to directions on cake mix and let cool completely.
• Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Sread evenly over cake.
• Mix the Danish Dessert with 1 3/4 cups water. Cook according to package directions. Let cool slightly, then fold in the strawberries. Let cool completely before spreading over cakes (I usually put it in the fridge for about 30 minutes).
• Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).

BEAUTIFUL STRAWBERRY CREAM CAKE

Steps:

• Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat yolks in bowl until slightly thickened. Gradually add 3/4 cup white sugar, beating until thick and lemon-colored. Beat in lemon juice, vegetable oil, and water.
• Mix flour and salt in a bowl; add to yolk mixture and stir to incorporate into batter.
• Beat egg whites using an electric mixer on medium speed until soft peaks form. Gradually add remaining 3/4 cup white sugar, 1 tablespoon at at time, beating on high speed until stiff, glossy peaks form. Fold 1/4 of the egg whites into batter, then fold in remaining whites. Gently spoon batter into an ungreased 10-inch tube pan and smooth the top.
• Bake in the preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Immediately invert pan onto a plate; let cool completely, about 30 minutes.
• Beat heavy cream in a large mixing bowl until it begins to thicken. Add confectioners' sugar and vanilla extract; beat whipped cream until stiff peaks form.
• Run a knife around the sides and center tube of the pan; remove cake and slice into 3 horizontal layers. Place bottom layer on a serving plate, top with about 1/4 of the whipped cream and 1/2 of the sliced strawberries; repeat with middle layer. Place top layer on cake, spread remaining whipped cream over top and sides of cake. Arrange halved strawberries on top of cake.

STRAWBERRY CREAM CAKE

Steps:

• Blend the cream cheese & confectioners sugar with a mixer in a medium bowl.
• Slowly add the cool whip to the cream cheese until it is well blended.
• Put 10 strawberries & 2 tablespoons of sugar into a food processor & puree them. (Use the less attractive strawberries for this.).
• Pour the strawberries into the cream cheese mixture & stir. Refrigerate until ready to frost the cake.
• Cut the rest of the strawberries in half, then in half again. Place into a bowl with 1 tablespoon of sugar & gently stir.
• Cut the angle food cake crosswise & take off the top, place to the side for later.
• Put a thin layer of the mixture on top of the bottom half of the cake. Place a thin layer of strawberries over the frosting, then cover with another thin layer of cream cheese mixture.
• Place the other half of the cake back on top. Cover the rest of the outside of the cake with the remaining mixture. Decorate the top of the cake with the rest of the strawberries.
• Store the cake in the refrigerator so the frosting doesn't melt.

STRAWBERRY CREAM CAKE

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.