JESSE AND STEVE'S FRESH STRAWBERRY CAKE
This moist, not-too-sweet strawberry cake is covered with tart lemon icing and sprinkled with toasted slivered almonds. I served it after dinner with fresh coffee, and it my friends went wild for it. I like to use turbinado (raw) sugar because it is more flavorful and less processed than white sugar, but white sugar should work fine, too.
Provided by KUNGFUKAREN
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together 1/2 cup butter and the turbinado sugar. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt.
- In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
- Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched.
- While cake is cooling, make the icing: Cream together 2 tablespoons butter and confectioners' sugar. Add the milk, lemon juice, and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake, and sprinkle with slivered almonds.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 22.1 g, Cholesterol 25.4 mg, Fat 6.5 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.6 g, Sodium 146.9 mg, Sugar 15.3 g
STRAWBERRY CHEESECAKE SWIRL
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
JESSE AND STEVE'S FRESH STRAWBERRY CAKE
This moist, not-too-sweet strawberry cake is covered with tart lemon icing and sprinkled with toasted slivered almonds. I served it after dinner with fresh coffee, and it my friends went wild for it. I like to use turbinado (raw) sugar because it is more flavorful and less processed than white sugar, but white sugar should work fine, too.
Provided by KUNGFUKAREN
Categories Strawberry Cake
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together 1/2 cup butter and the turbinado sugar. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt.
- In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
- Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched.
- While cake is cooling, make the icing: Cream together 2 tablespoons butter and confectioners' sugar. Add the milk, lemon juice, and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake, and sprinkle with slivered almonds.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 22.1 g, Cholesterol 25.4 mg, Fat 6.5 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.6 g, Sodium 146.9 mg, Sugar 15.3 g
JESSE AND STEVE'S FRESH STRAWBERRY CAKE
This moist, not-too-sweet strawberry cake is covered with tart lemon icing and sprinkled with toasted slivered almonds. I served it after dinner with fresh coffee, and it my friends went wild for it. I like to use turbinado (raw) sugar because it is more flavorful and less processed than white sugar, but white sugar should work fine, too.
Provided by KUNGFUKAREN
Categories Strawberry Cake
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together 1/2 cup butter and the turbinado sugar. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt.
- In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
- Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched.
- While cake is cooling, make the icing: Cream together 2 tablespoons butter and confectioners' sugar. Add the milk, lemon juice, and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake, and sprinkle with slivered almonds.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 22.1 g, Cholesterol 25.4 mg, Fat 6.5 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.6 g, Sodium 146.9 mg, Sugar 15.3 g
JESSE AND STEVE'S FRESH STRAWBERRY CAKE
This moist, not-too-sweet strawberry cake is covered with tart lemon icing and sprinkled with toasted slivered almonds. I served it after dinner with fresh coffee, and it my friends went wild for it. I like to use turbinado (raw) sugar because it is more flavorful and less processed than white sugar, but white sugar should work fine, too.
Provided by KUNGFUKAREN
Categories Strawberry Cake
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together 1/2 cup butter and the turbinado sugar. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt.
- In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
- Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched.
- While cake is cooling, make the icing: Cream together 2 tablespoons butter and confectioners' sugar. Add the milk, lemon juice, and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake, and sprinkle with slivered almonds.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 22.1 g, Cholesterol 25.4 mg, Fat 6.5 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.6 g, Sodium 146.9 mg, Sugar 15.3 g
JESSE AND STEVE'S FRESH STRAWBERRY CAKE
This moist, not-too-sweet strawberry cake is covered with tart lemon icing and sprinkled with toasted slivered almonds. I served it after dinner with fresh coffee, and it my friends went wild for it. I like to use turbinado (raw) sugar because it is more flavorful and less processed than white sugar, but white sugar should work fine, too.
Provided by KUNGFUKAREN
Categories Strawberry Cake
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together 1/2 cup butter and the turbinado sugar. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt.
- In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
- Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched.
- While cake is cooling, make the icing: Cream together 2 tablespoons butter and confectioners' sugar. Add the milk, lemon juice, and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake, and sprinkle with slivered almonds.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 22.1 g, Cholesterol 25.4 mg, Fat 6.5 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.6 g, Sodium 146.9 mg, Sugar 15.3 g
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