DOUBLE-CHOCOLATE STRAWBERRY SHORTCAKE
Dip a fresh strawberry in chocolate-twice. That's how deeply chocolatey we've made this strawberry shortcake.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
- Beat pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in COOL WHIP.
- Place 1 cake layer on plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 24 g, Protein 4 g
STRAWBERRY CHEESECAKE WITH DOUBLE-BERRY SAUCE
What's the secret to amazing cheesecake with less than half the fat and calories of most other cheesecakes? Yogurt!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
- Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
- Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g
DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE
This recipe is super-simple and easy to make. If you want to impress friends and family and do not like to bake, this recipe is for you. With a few easy to find ingredients you can create a fancy dessert in no time! This recipe is also easy for kids to make as well. Be sure to keep an eye on your kids while still making the experience fun and exciting!
Provided by GorillaRiot
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
- Beat in the whipped topping until well mixed.
- Spread about half of the cream cheese mixture into the graham cracker crust.
- Spread the strawberry preserves in an even layer over the cream cheese mixture.
- Top the preserves with the remaining half of the cream cheese filling.
- Cover with plastic wrap and refrigerate until set, about 1 hour.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 36.9 g, Cholesterol 20.5 mg, Fat 20.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 13.3 g, Sodium 178.3 mg, Sugar 30.4 g
EASY DOUBLE STRAWBERRY LAYER CAKE
Not only is this cake taste absolutely delicious, it's beautiful to look at! Because of the whipped cream and fresh strawberries this cake is best eaten the same day it is made.
Provided by Kittencalrecipezazz
Categories Dessert
Time 43m
Yield 1 (2-layer) cake
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Grease two 9-inch round cake pans.
- In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
- Transfer the batter to prepare cake pans.
- Bake for about 18-22 minutes, or until cakes test done.
- Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
- Cool completely on wire racks.
- Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
- Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
- Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
- Garnish with whole strawberries on top of desired.
Nutrition Facts : Calories 5974.7, Fat 346.8, SaturatedFat 182.6, Cholesterol 1470.9, Sodium 4809.3, Carbohydrate 674.9, Fiber 30.8, Sugar 411.2, Protein 65.9
DOUBLE-STRAWBERRY CAKE RECIPE
Strawberry in two forms infuses this layer cake with beautiful color and natural flavor.
Provided by Stella Parks
Categories Dessert Cakes Fruit Desserts Layer Cakes Cake
Time 3h
Yield 16
Number Of Ingredients 13
Steps:
- Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease three 8-inch anodized-aluminum cake pans and line with parchment . If you don't have 3 pans, it's okay to bake the cakes in stages, as the batter will keep at room temperature until needed.
- Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look creamy and thick, registering between 65 and 68°F (18 and 20°C) on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.)
Nutrition Facts : Calories 442 kcal, Carbohydrate 57 g, Cholesterol 63 mg, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, Sodium 254 mg, Sugar 32 g, Fat 23 g, ServingSize Serves 15, UnsaturatedFat 0 g
DOUBLE STRAWBERRY CHEESECAKE
This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don't skip the goat cheese, which tamps down the sweetness and adds a mild and pleasant earthiness to the cake without being an obvious ingredient. You can make this three days ahead; store it in the refrigerator until just before serving. It's at its best served cold.
Provided by Melissa Clark
Categories project, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
- In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
- Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don't worry if the sides aren't even). Prick bottom with a fork. Refrigerate 20 minutes.
- Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
- Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don't let gelatin boil, which impedes its gelling power. Let cool.
- In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 15 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
STRAWBERRY DUMP CAKE
An easy recipe made with both fresh strawberries and canned strawberry pie filling. The cream cheese gives it a bit of a tang and the crumble reminds me of a sugar cookie.
Provided by Yoly
Categories Strawberry Cake
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.
- Sprinkle strawberries with sugar and let rest until strawberries release their juices, about 10 minutes.
- Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.
- Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.
- Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.
- Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 314 calories, Carbohydrate 33.3 g, Cholesterol 47.9 mg, Fat 19.3 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 11.2 g, Sodium 308.6 mg
STRAWBERRY POKE CAKE
That classic spring treat-strawberry shortcake-takes on a wonderful new twist with this recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered strawberry poke cake that's made from a convenient boxed mix. -Mary Jo Griggs, West Bend, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. , Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours., Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
Nutrition Facts : Calories 376 calories, Fat 14g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 301mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
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