Mary Or Franciss Strawberry Party Cake Recipes

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STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Provided by Mary Nolan

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Steps:

  • Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  • Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
  • Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
  • Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

MARY BERRY'S STRAWBERRY CAKE RECIPE



Mary Berry's strawberry cake recipe image

Mary Berry's strawberry cake with lashings of cream requires just six ingredients - and the end result is super impressive.

Provided by Mary Berry

Categories     Dessert

Yield Makes: 8

Number Of Ingredients 6

60g slivered almonds
6 egg whites
225g (8oz) caster sugar
600g (1¼lb) strawberries
Chocolate butter cream (see tip below)
450ml (¾pt) double or whipping cream

Steps:

  • In a frying pan over a medium heat, toast the almonds until golden, stirring frequently. Then allow to cool. In a food processor or a blender, blend almonds until finely ground. Set aside.
  • Line 2 large baking sheets with baking parchment or foil. Using 20-cm/8-inch round plate or cake tin as a guide, mark 2 circles on each baking sheet.
  • Preheat oven to 140°C (275°F / gas mark 1). In a large bowl, with the electric mixer on full speed, beat egg whites until soft peaks form. Gradually sprinkle in the sugar, 1tbsp at a time, beating well at each addition until whites stand in soft, glossy peaks.
  • In the meringue mixture, using a wire whisk or rubber spatula, carefully fold the ground, toasted almonds.
  • Spoon one quarter of the mixture inside each circle on baking parchment or foil; with palette knife, evenly spread meringue to cover entire circle.
  • Place baking sheets with meringue on two oven racks and bake for 30 mins. Switch baking sheets between racks so the meringue browns evenly: bake for 30 mins longer or until golden.
  • Cool meringues on baking sheets on wire racks for 10 mins. Using a fish slice, loosen the meringues from the baking sheets and transfer to the wire racks. Cool completely.
  • Hull and thinly slice 150g (5oz) strawberries. If you're making your own buttercream (see tip) prepare it now.
  • Place 1 meringue layer on a serving platter and using a palette knife, spread with one third of the butter cream. Top with one third of the sliced strawberries. Make 2 more layers and top with the last meringue layer.
  • In a medium-sized bowl, whisk the double or whipping cream until stiff peaks form. Spoon about one third of the cream into a piping bag with large star tube and set aside.
  • Spread the remaining whipped cream on the top and side of the gateau. Decorate the top edge with the cream from the piping bag and use a four-pronged fork to make vertical line around the side of the cake.
  • Chill the dacquoise in the fridge for 4 hrs to soften the meringue layers slightly, making it easier to cut.
  • Cut 16 slices from the remaining strawberries and press into the cream on the side of the cake. Top the cake with the remaining strawberries, hulled and cut in half.

Nutrition Facts : @context https

STRAWBERRY LOVE CAKE



Strawberry Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick cooking spray, for the baking pan
1 box strawberry cake mix (plus ingredients indicated on the box, such as eggs and vegetable oil)
32 ounces part-skim ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box instant strawberry creme pudding
1 cup milk

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
  • Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.
  • Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely.
  • Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
  • Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve.

MARY OR FRANCIS'S STRAWBERRY PARTY CAKE



Mary or Francis's Strawberry Party Cake image

Make and share this Mary or Francis's Strawberry Party Cake recipe from Food.com.

Provided by Hill Family

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

18 3/4 ounces white cake mix
1 (6 ounce) package strawberry Jell-O gelatin dessert
1/2 cup oil
1/2 cup water
4 eggs
2/3 cup strawberry (frozen, thawed or fresh)
1 lb powdered sugar
1/2 cup margarine, soft
1/3 cup strawberry (frozen thawed or fresh)

Steps:

  • Mix together the cake mix, jello, oil and water. Then add eggs and mix again.
  • Blend in the strawberries and mix for 2 minutes on low speed.
  • Bake in 2 greased 9" round cake pand for 35 minutes at 350 degrees.
  • To make icing combine and mix until well blended the powdered sugar, margarine and strawberries.
  • When cake is cooled lay bottom layer and spread a layer of icing on top. Then place the other cake on top of that and frost the entire cake.

Nutrition Facts : Calories 851.1, Fat 34.9, SaturatedFat 5.6, Cholesterol 105.8, Sodium 712.7, Carbohydrate 129.6, Fiber 1, Sugar 111.3, Protein 8.1

STRAWBERRY MARBLE CAKE



Strawberry Marble Cake image

This cake is fantastic to have all year long - but I use it primarily in the summer because it's kept refrigerated so it's nice and cool.

Provided by K. Cipriano

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 15

Number Of Ingredients 7

1 (18.25 ounce) package marble cake mix
1 (3 ounce) package strawberry flavored Jell-O®
1 cup boiling water
1 (1.3 ounce) envelope whipped topping mix
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 teaspoon vanilla extract

Steps:

  • Prepare and bake marble cake as directed on the box.
  • Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours.
  • Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 43.1 g, Cholesterol 2.6 mg, Fat 2.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 386.9 mg, Sugar 29.4 g

STRAWBERRIES-AND-CREAM STACK CAKE



Strawberries-and-Cream Stack Cake image

Everyone, meet tiramisu's enchanting summery sister. This no-bake, make-ahead treat may stand tall, but you can whip it up in short order: simply whisk mascarpone and heavy cream into glossy peaks, soak store-bought ladyfingers in a quick caramel, and layer both with sliced fresh strawberries. Let the flavors meld in the refrigerator where they'll achieve the texture of a traditional sponge cake without any baking.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time P1D

Number Of Ingredients 8

1 cup granulated sugar
1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 1 to 2)
8 ounces mascarpone
2 cups heavy cream
1/2 cup confectioners' sugar
Pinch of fine sea or kosher salt
30 ladyfingers (from two 7-ounce packages)
1 pound fresh strawberries, hulled and thinly sliced, plus more halved or whole strawberries for decorating (optional)

Steps:

  • Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
  • Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
  • Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
  • Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
  • Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.

FRENCH STRAWBERRY CAKE



French Strawberry Cake image

Reminiscent of a ladyfinger cake, this is a deliciously light cake that is not all that sweet and is best made with fresh, ripe strawberries. Decorate with additional strawberries.

Provided by SiriZ

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 10

cooking spray
1 ¼ cups white sugar, divided
1 stick unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 ⅓ cups all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
½ cup sour cream
1 (16 ounce) package fresh strawberries, stemmed and halved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.
  • Whip together 1 cup sugar and butter using an electric mixer in a mixing bowl until pale and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  • Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, and beating just until combined after each addition. Fold in strawberries.
  • Spread batter into the prepared cake pan. Sprinkle remaining 1/4 cup sugar evenly over the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack.

Nutrition Facts : Calories 294 calories, Carbohydrate 42 g, Cholesterol 66.6 mg, Fat 12.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 7.7 g, Sodium 141.3 mg, Sugar 27.4 g

STRAWBERRIES AND CREAM CAKE RECIPE



Strawberries and Cream Cake Recipe image

Yield 20

Number Of Ingredients 10

1 (15.25 ounce) white cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
1 container (8 oz) Cool Whip (lite is fine if you want to use it!)
1 quart fresh strawberries, sliced
1 package Strawberry Danish Dessert

Steps:

  • Prepare as directed on cake mix and divide batter into 2 round cake pans or one 9 x 13 inch glass baking dish. Bake according to directions on cake mix and let cool completely.
  • Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Sread evenly over cake.
  • Mix the Danish Dessert with 1 3/4 cups water. Cook according to package directions. Let cool slightly, then fold in the strawberries. Let cool completely before spreading over cakes (I usually put it in the fridge for about 30 minutes).
  • Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).

Nutrition Facts : Servingsize 1 serving, Calories 572 kcal

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