Dreamy Strawberry Cake Recipes

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STRAWBERRY DREAM CAKE I



Strawberry Dream Cake I image

Pudding like strawberry cake with a decadent white chocolate frosting.

Provided by Beth Lemieux

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package white cake mix
1 ½ cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
½ pint sliced fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
  • To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.6 g, Cholesterol 31.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 9.6 g, Sodium 198.4 mg, Sugar 23.5 g

DREAMY STRAWBERRY LAYER CAKE



Dreamy Strawberry Layer Cake image

Make and share this Dreamy Strawberry Layer Cake recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

1 (18 1/2 ounce) box white cake mix
1 (3 ounce) box strawberry gelatin
2 tablespoons all-purpose flour
1/2 cup cold water
4 large eggs
5 ounces frozen sliced strawberries, thawed
3/4 cup canola oil (or any vegetable oil)
1/2 cup butter
1 lb icing sugar, sifted
5 ounces frozen sliced strawberries, thawed
1/2 teaspoon vanilla extract
12 fresh strawberries, hulls removed (optional)

Steps:

  • Preheat oven to 350F; grease and flour two 9-inch cake pans and set aside.
  • In a large mixing bowl, combine the cake mix, gelatin, flour, water and eggs, and beat with mixer for 2 minutes.
  • Add 5oz. of the strawberries with syrup to batter and beat 1 minute more; then add oil and beat for an additional minute.
  • Pour batter into prepared pans and bake in preheated oven for 25 to 35 minutes.
  • Remove from oven, let cool in pan for 5 minutes, then remove from pans and place on a rack to thoroughly cool.
  • When cake has cooled, frost with Strawberry Frosting, making a 2-layer layer-cake, putting frosting between both layers, on sides and on top.
  • Garnish top with fresh strawberries, if desired.
  • To make frosting, beat the butter in a large mixing bowl, with electric mixer, until smooth.
  • Beat in icing sugar, alternating with 5oz. of strawberries and syrup, until smooth.
  • Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.

TEXAS STRAWBERRY CRUNCH SHEET CAKE



Texas Strawberry Crunch Sheet Cake image

Food and drink are an important part of independence celebrations all over the world. Juneteenth is all about community, fellowship and the cookout is an essential part of that. Family and friends come together to celebrate and partake in red foods and drinks that some view as symbols of sacrifice and suffering and others embrace as signs of resilience and joy. This delicate cake is inspired by Texas sheet cake, substituting chocolate cake for strawberry cake and chocolate ganache for chantilly cream. The strawberry purée is a perfect way to use up slightly overripe strawberries and the strawberry cookie crunch topping adds a nostalgic feel and extra texture to this center-of-the-table cake.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 17

Nonstick cooking spray
1 pound strawberries, trimmed
3 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
Pink gel food coloring, optional
One 0.25-ounce packet unflavored gelatin (see Cook's Note)
2 cups heavy whipping cream
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
4 ounces spiced biscuit cookies, such as Lotus Biscoff (about 4 cookies)
4 ounces strawberry crème-filled sandwich cookies or shortbread (about 4 cookies)
One 2.75-ounce package strawberry-flavored wafer cookies, such as Keebler (about 12 wafers)

Steps:

  • For the strawberry cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the parchment to hang over the sides. Lightly coat the parchment with cooking spray.
  • Put 8 ounces of the strawberries in a blender and process until pureed; you should have 1 cup. Set aside.
  • Sift the flour, baking soda and salt into a large bowl.
  • Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
  • Add the eggs, one at the 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, add the dry ingredients in 3 additions, alternating with the strawberry purée, beginning and ending with the dry ingredients.
  • Add the vanilla and mix until combined, making sure not to overmix. Add a few drops of the pink food coloring if using until you reach the desired color. Chop the remaining 8 ounces strawberries; you should have 1 cup. Fold the chopped strawberries into the batter.
  • Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook's Note).
  • Allow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. Remove the parchment and allow to cool completely, 30 to 35 minutes.
  • For the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. Slowly add the confectioners' sugar until combined. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Whisk in the vanilla until combined.
  • For the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Pulse the strawberry crème-filled sandwich cookies and transfer to the same plate. Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs.
  • Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook's Note). Slice and serve.

STRAWBERRY DREAM CAKE



Strawberry Dream Cake image

This gorgeous cake is even more amazing when you slice into it, revealing the rows of perfect strawberries.

Provided by Southern Living Editors

Time 2h10m

Yield Serves 12

Number Of Ingredients 19

CAKE LAYERS
Shortening
Flour for pans
1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups (about 12 oz.) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon table salt
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 (16-oz.) containers fresh strawberries
DREAMY WHIPPED FROSTING
1 (8-oz.) container mascarpone cheese, softened
2/3 cup granulated sugar, divided
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.
  • Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.
  • Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
  • Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.
  • Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
  • Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
  • Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.
  • Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.

STRAWBERRY CREAMY-DREAMY CAKE



Strawberry Creamy-Dreamy Cake image

Make and share this Strawberry Creamy-Dreamy Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 2 cakes, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box white cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/2 cups sweetened strawberries, pureed
12 ounces cream cheese, softened and divided
8 ounces white chocolate baking squares
1 cup heavy whipping cream, unwhipped
1 (8 ounce) container cool whip frozen whipped topping, thawed
sliced fresh strawberries (to garnish)

Steps:

  • Set the oven to 350 degrees F.
  • Grease two 9-inch round cake pans.
  • Bake the cake according to the package directions, except substitute the 1-1/2 cups of pureed strawberries for the water, and add 1 extra egg (if the cake mix calls for 2 eggs, add 3 eggs) and mix in the 8 ounces of softened cream cheese (set aside the remaining 4 ounces of cream cheese for topping) beat until well combined.
  • Pour/divide into prepared cake pans.
  • Bake for about 20-25 minutes or until golden brown (a toothpick inserted in the middle will NOT come out clean as this cake is SO moist).
  • Let cool fully before frosting.
  • For the frosting; heat the whipping cream until JUST beginning to boil.
  • Pour it over the white baking chocolate (chopped), and add the remaining 4 ounces of cream cheese; mix well, and let cool completely.
  • Once cool gently fold into the Cool Whip thawed topping.
  • Frost the cake, and garnish with sliced fresh strawberries.
  • Delicious!

CLASSIC STRAWBERRY CAKE RECIPE BY TASTY



Classic Strawberry Cake Recipe by Tasty image

The strawberry takes the cake! This classic cake is full of strawberry flavor and frosted to perfection with a thick vanilla-scented buttercream.

Provided by Betsy Carter

Categories     Bakery Goods

Time 2h

Yield 16 servings

Number Of Ingredients 18

2 pt strawberry, stemmed
¼ cup granulated sugar
1 teaspoon vanilla extract
nonstick cooking spray, for greasing
3 cups all purpose flour
2 teaspoons kosher salt
2 teaspoons baking soda
4 sticks unsalted butter, room temperature
1 cup granulated sugar
½ cup light brown sugar
4 large eggs
3 teaspoons vanilla extract
1 cup buttermilk
5 ½ cups powdered sugar
4 sticks unsalted butter, room temperature
2 teaspoons vanilla extract
3 tablespoons heavy cream
strawberry, for garnish

Steps:

  • Make the strawberry purée: Preheat the oven to 400°F (200°C).
  • Spread the strawberries on a baking sheet and toss with the sugar until well coated.
  • Roast the strawberries for about 25 minutes, or until very fragrant and bright red in color.
  • Transfer the roasted strawberries to a blender and purée for 1-2 minutes, or until very smooth.
  • Transfer the strawberry purée to a small saucepan over medium heat. Simmer for about 20 minutes, or until very fragrant and most of the liquid has evaporated. Stir in the vanilla. 6. Remove the pot from the heat and let the purée cool completely. The purée can be made 1 day ahead and stored in an airtight container in the refrigerator.
  • Make the cake: Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
  • In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until very light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the strawberry purée and beat on high speed for 30 seconds. Add the eggs, 1 at a time, beating on medium speed after each addition for about 30 seconds, or until just combined, before adding the next.
  • Add ⅓ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add the vanilla, ½ of the buttermilk, and another ⅓ of the dry ingredients and beat for another 30 seconds, until well incorporated. Add the remaining buttermilk and dry ingredients and beat to incorporate. Scrape down the sides of the bowl. Add the vanilla, then mix on medium speed for 2 minutes.
  • Divide the batter evenly between the prepared pans. Bake the cakes for 30-32 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
  • Make the frosting: In a large bowl, combine the powdered sugar and butter. Beat with an electric hand mixer on medium-high speed for 1 minute, until fluffy. Add the vanilla and heavy cream and beat for 1 minute more, until smooth. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
  • To frost the cake, set one layer on a cake stand lined with strips of parchment paper. Spread about 1½ cups (260 G) of frosting evenly over the cake. Top with the remaining cake layer and evenly frost the top and sides with a thick layer of frosting. Decorate the cake with fresh strawberries.
  • Enjoy!

Nutrition Facts : Calories 383 calories, Carbohydrate 83 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 61 grams

CREAMY STRAWBERRY ICEBOX CAKE



Creamy Strawberry Icebox Cake image

My family loves this icebox cake for two reasons: First, it is a delicious way to use strawberries at their peak in summertime, and second, it requires no baking, which keeps the kitchen cool! This dessert feels extravagant but is so easy to make. -Nancy Mock, Colchester, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups heavy whipping cream
1/2 cup sugar
1 tablespoon vanilla extract
1 container (5.3 ounces) plain Greek yogurt
9 whole graham crackers
3 cups fresh strawberries, sliced

Steps:

  • In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt., Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top. , Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.

Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.

STRAWBERRY DREAM CAKE RECIPE - (4.5/5)



Strawberry Dream Cake Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 16

CAKE:
10 ounces frozen whole strawberries (2-cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9-ounces) cake flour
1 3/4 cups (12 1/4-ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
FROSTING:
10 tablespoons unsalted butter, softened
2 1/4 cups (9-ounces) confectioners' sugar
12 ounces cream cheese, cut into 12 pieces and softened
Pinch of salt
8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2-cups)

Steps:

  • Cake: Adjust oven rack to middle position and heat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.) Frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

STRAWBERRY AND CREAM LAYER CAKE



Strawberry and Cream Layer Cake image

This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 pounds fresh strawberries, hulled
1/2 cup/100 grams granulated sugar
1 cup/240 grams heavy cream, chilled
1 cup/240 grams crème fraîche, mascarpone or sour cream, chilled
Pinch of kosher salt
1 Sponge Cake recipe, baked in a 9-inch springform pan and cooled

Steps:

  • Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
  • Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
  • In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
  • Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
  • Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
  • Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

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From sweetpeaskitchen.com


HOMEMADE STRAWBERRY CAKE - THE NOVICE CHEF
2020-07-20 Preheat oven to 325°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, strawberry extract and vegetable oil. Beat in the flour mixture alternately with the ...
From thenovicechefblog.com


CREAMY DREAMY STRAWBERRY SHORTCAKE - LIDIJA'S KITCHEN
2020-07-14 Butter and flour your baking tin. Set aside. Preheat your oven to 180 celsius (350 degrees Farenheit). Position the oven rack in the center of the oven. In a standing or handheld mixer, beat the eggs slightly. Slowly add the sugar. Beat until creamy and light in color. You want the eggs and sugar to develop volume.
From lidijaskitchen.com


DREAMY STRAWBERRY BANANA CAKE (SO SOFT AND MOIST!)
2022-06-09 Make Banana Cake. Preheat oven to 325 degrees. Line a ¼ sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with nonstick cooking spray. If needed, add enough water …
From amycakesbakes.com


EASY DREAMY STRAWBERRY CREAM CAKE RECIPE - WEBETUTORIAL
Easy dreamy strawberry cream cake is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make easy dreamy strawberry cream cake at your home.. The ingredients or substance mixture for easy dreamy strawberry cream cake recipe that are useful to cook such type of recipes are:
From webetutorial.com


MY MOM'S STRAWBERRY DREAM CAKE - LIVE LIKE YOU ARE RICH
2015-05-08 Start with 1 3/4 Cup cold water in a sauce pan and pour in Danish Dessert. Begin stirring, turn the heat to high and stir until it comes to a full boil. Boil and stir continuously for 1 minute. Remove from heat and stir until its warm (or not …
From livelikeyouarerich.com


STRAWBERRY HEAVEN ON EARTH CAKE - THE BEST BLOG RECIPES
2022-05-22 NINTH STEP: Spoon the remaining strawberry pie filling in dollops across the whipped topping. Using a butter knife, gently swirl the pie filling. TENTH STEP: Cover tightly and chill in the refrigerator for at least 8 hours or overnight. Keep the cake in the refrigerator until you are ready to serve.
From thebestblogrecipes.com


STRAWBERRY CAKE - GRANDMOTHER'S FAVORITE, WITH REAL STRAWBERRIES …
Turn out on a cooling rack to cool completely. Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake. Garnish with fresh strawberries if …
From anaffairfromtheheart.com


STRAWBERRY DREAM CAKE RECIPE - SERIOUS EATS
2018-08-30 Transfer to bowl and cool completely. Lower top oven rack to middle position and increase oven temperature to 350°F (180°C). Spray 2 9-inch round cake pans with baking spray. Place yolks, remaining 3/4 cup sugar, butter, flour, cornstarch, baking powder, baking soda, 1/2 teaspoon salt, and lemon zest in food processor and pulse until combined.
From seriouseats.com


STRAWBERRY DREAM CAKE RECIPE | CALIFORNIA STRAWBERRY COMMISSION
2018-04-04 In a medium bowl, combine the puree, half & half, vanilla, and orange juice. In a separate bowl, whisk together the flour, potato starch, baking powder, salt and zest. In a stand mixer with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy, approximately 7-8 minutes.
From californiastrawberries.com


THE BEST TRIPLE-LAYER STRAWBERRY CAKE {FROM SCRATCH}
2018-09-10 Grease and flour three 9-inch round cake pans. Whip eggs whites until they form medium peaks. Set aside. Combine sifted flour and baking powder. Set aside. Whisk together milk, strawberry puree, lemon zest, and vanilla. Set aside. In a large mixing bowl, cream together butter, sugar, dry strawberry Jell-O®, and salt.
From thegoodheartedwoman.com


DREAMY STRAWBERRY BUTTERCREAM FROSTING ~ RECIPE | QUEENSLEE …
In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, beat butter, shortening and salt until light and fluffy, about 5-6 minutes. Add half of the powdered sugar and mix on low until combined. Add ¼ cup of strawberry sauce and mix until well combined.
From queensleeappetit.com


FRESH STRAWBERRY CAKE - COOKING CLASSY
2018-11-24 Instructions. Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pan with flour, shake out excess. Set pans aside. Make the cake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
From cookingclassy.com


DREAMY MOIST STRAWBERRY VANILLA CAKE RECIPE - TANTALISE MY TASTE …
2020-03-30 How to make strawberry vanilla cake. Heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4. Sift the flour and baking powder together at least three times. Alternately, whisk in a bowl until all the dry ingredients are combined and aerated.
From tantalisemytastebuds.com


STRAWBERRY COCONUT PECAN CAKE - THERESCIPES.INFO
Strawberry Nut Cake Recipe - Taste of Southern best www.tasteofsouthern.com. Add the coconut, strawberries and pecans to the bowl. … Grab that large spoon again and stir everything together until fully combined. This will be a little rough at first. Everything starts coming together like a really dry dough, but keep stirring. Once the sugar starts to dissolve and mix in, it gets …
From therecipes.info


STRAWBERRY DREAM CAKE RECIPE - TOTS FAMILY
Strawberry Dream Cake Recipe Italian Sponge Cake. 6 eggs 1 cup cake flour 1 cup sugar. Cut waxed paper to fit bottom of your two 9″ cake pans and preheat your oven to 350* Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl then add 1/2 cup sugar to whites and beat until very stiff. Add the other 1/2 cup sugar to the yolks and beat until very thick and …
From totsfamily.com


CHOCOLATE STRAWBERRY CAKE - LIV FOR CAKE
2017-02-05 Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine. In a medium bowl whisk all wet ingredients (pour coffee/water in slowly as not to cook the eggs if very hot). Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
From livforcake.com


DREAMY STRAWBERRY BUTTERCREAM FROSTING ~ RECIPE | QUEENSLEE …
It pairs perfectly with cakes and cupcakes! Aug 15, 2018 - This Dreamy Strawberry Buttercream Frosting is so light and creamy with an authentic strawberry flavour. It pairs perfectly with cakes and cupcakes! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


HOMEMADE STRAWBERRY CAKE RECIPE - LIFE LOVE AND SUGAR
2019-07-29 4. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 5. Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup.
From lifeloveandsugar.com


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