Easy Dreamy Strawberry Cream 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

STRAWBERRY CREAM CAKE



Strawberry Cream Cake image

Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1 pound strawberries, hulled and thinly sliced
1/2 cup sugar
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream

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.

Nutrition Facts : Calories 331 g, Fat 21 g, Fiber 1 g, Protein 5 g

BEAUTIFUL STRAWBERRY CREAM CAKE



Beautiful Strawberry Cream Cake image

This creamy, delicious dessert will make everyone 'ooh' and 'aah' when they see this beauty of a cake. Store in the refrigerator.

Provided by Kedacia

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

6 eggs, separated
1 ½ cups white sugar, divided
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons water
1 ¾ cups all-purpose flour
½ teaspoon salt
2 cups heavy whipping cream
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 cups fresh strawberries, hulled and sliced
2 cups fresh strawberries, hulled and halved

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.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 50.7 g, Cholesterol 147.3 mg, Fat 21 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 10.5 g, Sodium 148.2 mg, Sugar 33.6 g

STRAWBERRY & CREAM DREAM CAKE



Strawberry & Cream Dream Cake image

This is a wonderful dessert fit for a queen! It is amazingly easy to prepare and heavenly to eat. Enjoy!

Provided by OceanIvy

Categories     Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 9

1 (10 inch) angel food cake
2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 -3 drops red food coloring (a pretty touch) (optional)
1/3 cup fresh lemon juice
1 teaspoon almond extract
1 cup whipping cream, whipped
1 cup fresh strawberries, chopped
strawberry, for garnish (optional)

Steps:

  • Cut 1-inch slice crosswise from top of the cake and set aside for now.
  • Using a sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick.
  • Remove cake from center, leaving 1 inch base on bottom of cake; reserve the pieces of cake.
  • In a large mixing bowl, beat the cream cheese until fluffy. Gradually add condense milk.
  • Beat mixture until smooth. Stir in the lemon juice and coloring, mixing well.
  • Fold in the whipped cream.
  • Reserve two-thirds of the mixture and refrigerate for now.
  • Blend in berries and torn cake pieces (except top) into remaining one-third of mixture.
  • Fill cake tunnel and replace the top of cake.
  • Frost with whipped cream mixture and garnish with strawberries, if you like.
  • Chill cake for 3 hours, or until set.

EASY DREAMY STRAWBERRY CREAM CAKE



Easy Dreamy Strawberry Cream Cake image

This is a beautiful cake to behold! And so easy with a prepared white cake. The frosting is absolutely divine. A wonderful spring or summertime dessert; make this cake at the peak of the season when strawberries are at their reddest and sweetest...enjoy! P.S. Great served with a scoop of strawberry ice cream.

Provided by BecR2400

Categories     Dessert

Time 30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

2 pints fresh strawberries, sliced
2 tablespoons kirsch
3 tablespoons granulated sugar
2 (9 inch) round layers prepared white cake
6 ounces cream cheese, at room temperature
1/3 cup confectioner's powdered sugar, sifted to remove any lumps
3/4 teaspoon vanilla extract (or one vanilla bean, seeded and scraped)
1 1/2 cups heavy cream, well chilled
fresh mint sprig, optional to garnish
strawberry ice cream, to serve

Steps:

  • In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
  • To make frosting/ filling:.
  • On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
  • Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
  • Assemble the cake:.
  • Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
  • Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
  • Decorate top with a fresh mint sprig, as desired.
  • Slice into wedges and serve with a scoop of strawberry ice cream.
  • Refrigerate any leftovers. Cake is best served the same day.

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.

STRAWBERRIES AND CREAM CAKE



Strawberries and Cream Cake image

Make a "berry" delicious cake with a little help from a mix. Be prepared for lots of compliments!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar

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.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g

STRAWBERRY CREAM CAKE



Strawberry Cream Cake image

"I can't tell you how many times I've made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion."-Agnes DeLeon, Melrose, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 12

6 eggs, separated
1-1/2 cups sugar, divided
3 tablespoons lemon juice
3 tablespoons canola oil
2 tablespoons water
1-3/4 cups all-purpose flour
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 cups sliced fresh strawberries
2 cups whole fresh strawberries

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.

Nutrition Facts : Calories 408 calories, Fat 21g fat (10g saturated fat), Cholesterol 160mg cholesterol, Sodium 150mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

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From insanelygoodrecipes.com


STRAWBERRY CAKE - REALLY EASY CAKE RECIPE | RECIPETIN EATS
2020-07-31 Smooth surface, then top with halved strawberries, cut face down. Bake 50 minutes or until skewer inserted into centre comes out clean. (Note 1) If you need to cook longer, cover with foil if it starts getting too golden. Stand 15 minutes in …
From recipetineats.com


STRAWBERRY CREAM CAKE RECIPE - DELISH
2014-04-02 Preheat the oven to 350 degrees F. Butter the bottom of an 8-inch round cake pan, and line it with parchment paper. Butter and flour the paper and sides of …
From delish.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


EASY STRAWBERRY SHORTCAKE CAKE - A DRIZZLE OF DELICIOUS
2020-09-10 Strawberry Shortcake Cake is the Perfect Dessert! Made with a Light Vanilla Sponge Cake, Sweet Strawberries, & A Beautiful Whipped Cream. Skip to primary navigation; Skip to main content; Skip to primary sidebar; Skip to footer; ABOUT; CONTACT; RECIPES BY AGE. Young Cooks and Bakers (7 – 9) Preeteen Chefs (10 -12) Teenagers in the Kitchen (13 …
From adrizzleofdelicious.com


STRAWBERRY DREAM DESSERT - DELICIOUS RECIPES & EASY DESSERTS
2018-07-01 Place strawberries in a blender or food processor and pulse a few times just to break them into chunks. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so.
From amandascookin.com


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