Cream Filled Strawberry Brownie Cake Recipes

CREAM-FILLED STRAWBERRY-BROWNIE CAKE

Steps:

• Heat oven to 350 degrees. Spray 3 9 inch cake pans with cooking spray. Line bottoms of pans with parchment paper and spray paper with cooking spray.
• In a medium bowl, stir brownie mix, 1/2 cup vegetable oil, 1/4 cup of water and 3 eggs. Stir all brownie layer ingredients 50 strokes iwith a spoon. spread 1 cup of batter in each of the three pans.
• In a large bowl beat all the cake layer ingredients except the diced strawberries with an electric mixer.
• mix the strawberry cake mix,1/4 cup of water, 1/3 cup of vegetable oiland 3 eggs. beat on high speed for 2 minutes or until blended. fold in diced strawberries. Pour and spread 1 1/3 cup of mixture over brownie batter in each pan.
• Bake 20 t0 30 minutes or until a toothpick inserted in the center comes out clean.
• cool pans 10 minutes. carefully invert cake layers from pans onto a cooling rack. Remove parchment paper.Cool completely 1 hour. Meanwhile to make filling.beat cream cheese and butter at high speed until smooth and creamy. Beat in 3 cups of powdered sugar until creamy . Fold in 8 oz of whipped topping.
• to make the frosting, in another medium bowl beat 16 oz of whipped topping,2/3 up of powdered sugar with and electric mixer until blended.
• To assemble. Place 1 cake layer brownie side down on cake plate.spread 1/2 of the filling over cake to within 1/4 in of the edge of cake.top with 3/4 up of strawberry slices. Repeat the second layer with brownie side down, remaining filling and 3/4 cup of strawberry slices. Top with remaining cake layer, top side up.
• frost top and side of cake with frosting and garnish with remaining strawberries.

STRAWBERRY CREAM BRUNCH CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.
• In small bowl, mix filling ingredients until smooth; set aside.
• In large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
• Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
• Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.

STRAWBERRY BROWNIE DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
• Prepare the brownie mix according to package directions, and pour batter into two 8-inch round cake pans. Bake as directed. Cool in pans on a cooling rack.
• Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate. Spread half of the strawberry preserves over the top. Place the second brownie round on top, and spread the remaining strawberry jam on it. Frost the top and sides of the cake with whipped topping. Arrange the sliced strawberries on top. Drizzle with chocolate syrup. Chill and enjoy.

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 CAKE FILLING

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.

STRAWBERRY CREAM CAKE FILLING

Steps:

• Add sugar to strawberries and set aside.
• Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved.
• Stir gelatin mixture into strawberries and allow to cool.
• Whip cream until stiff.
• Fold whipped cream into strawberries when it (the strawberry mixture) is the consistency of heavy syrup.
• Refrigerate until set.

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.