RED VELVET STRAWBERRY CAKE
Adding strawberries to a red velvet cake is a fun twist on the classic chocolate-and-strawberry combo. While there's not as much cocoa powder in a red velvet cake as there is a traditional chocolate cake, a little bit goes a long way when the cocoa is bloomed in hot coffee to boost its flavor. Whole strawberries hidden inside the cream cheese filling make a dramatic reveal when the cake is sliced open.
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F. Cut two 22-by-3 1/2-inch strips of parchment paper. Spray a 7-inch springform pan with nonstick spray. Line the bottom with parchment and fit one of the strips of parchment around the inside of the pan, so that the parchment sticks up above the edge. Spray again with nonstick spray.
- Whisk together the coffee and cocoa powder in a small heatproof bowl until the cocoa has dissolved. Set aside to cool.
- Whisk together the flour, salt and baking powder in a medium bowl. Set aside. In a stand mixer fitted with a paddle attachment, mix together the granulated sugar and vegetable oil on medium speed. Add the eggs, vanilla and food coloring and mix until well combined. Mix in the cocoa mixture. Mixing on low speed, add the a third of the dry ingredients and mix until just combined.
- Add half the buttermilk. Add another third of the dry ingredients, mix until combined, and then add the remaining buttermilk.
- Stop the mixer. Stir the baking soda and vinegar together in a small bowl (it will bubble up). Immediately add it to the batter along with the remaining dry ingredients and mix for 15 seconds.
- Transfer the batter to the prepared pan, set the pan on a baking sheet tray and bake until the top springs back when gently pressed and a toothpick comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Cool in the pan on a rack for 20 minutes, then remove the sides and slide the cake off the bottom to cool completely on the rack.
- Once completely cool, use a large serrated knife or a cake knife or cake leveler to trim off any doming on top of the cake. Slice the cake horizontally into 2 even layers.
- For the filling: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Set aside to bloom for 5 minutes.
- Mix the cream cheese, confectioners' sugar, vanilla and salt in a stand mixer fitted with a paddle attachment on medium-high until creamy and smooth. Transfer 3/4 cup of the mixture to a piping bag fitted with a large star tip and set aside in the refrigerator. Microwave the bloomed gelatin until melted, about 20 seconds. Beat the gelatin into the remaining cream cheese along with the sour cream. Mix until smooth.
- Set aside 5 of the prettiest strawberries for decorating the top of the cake. Remove the green tops from the rest of the strawberries. Trim the berries if necessary so that they are similar in height when standing up on the trimmed end.
- To assemble the cake, set one layer of cake on a cake board or flat serving platter. Unlock the clean ring of the springform pan and place it around the cake layer. Take the second strip of parchment and wrap around the cake inside the ring so that it is standing up, then lock the cake ring so that it hugs the parchment against the cake.
- Spread 1/3 cup of the cream cheese filling over the cake layer. Slice a strawberry in half vertically and press the cut halves up against the parchment so that they touch at the bottom. Repeat until you have a ring of berries around the inside of the parchment. Take the remaining whole berries and fill in the interior of the ring, trimmed side down (you may not use all the berries, depending on their size).
- Spread the rest of the filling over the berries, making sure that it fills in the gaps between them.
- Gently tap the cake on the counter to eliminate any air pockets. Place the second cake layer on top, making sure the parchment is around the sides, and gently press down. Wrap the cake in plastic wrap and refrigerate until the filling is chilled through and set, at least 3 hours and up to 8 hours.
- When ready to serve, unlock the springform ring and lift it off the cake. Peel off the parchment strip, being careful not to pull it straight out but rather peel it gently away from the sides of the cake. With the reserved frosting, pipe 14 stars in a circle around the top edge of the cake, then pipe 10 stars in a smaller circle, and then 2 large rosettes in the center. Cut the reserved 5 strawberries in half vertically, leaving the green tops on, and place 7 strawberry halves in every other gap between the 14 piped stars. Arrange the remaining 3 strawberry halves on the rosettes in the center of the cake. Slice and enjoy!
CLASSIC STRAWBERRY CAKE RECIPE BY TASTY
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
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
STRAWBERRY JELLO CAKE
OMG.... This sounds so good!!!!! I ran across this on a website and want to have it for future use!
Provided by Doxie lover in the
Categories Gelatin
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Mixing the cake mix, eggs and vegetable oil together, and pour cake mixture into a coated cake pan. Bake for 30 minutes or until cake is done.
- Remove from oven and poke holes in cake (using a large fork). This is so the Jello can absorb into the cake. In a separate bowl combine Jello with one cup of boiling water. Mix until jello is dissolved.
- Pour dissolved jello mixture over cake. Refrigerate overnight.
- Before serving spoon cool whip over cake, cut and serve.
Nutrition Facts : Calories 859.1, Fat 49.6, SaturatedFat 21.1, Cholesterol 107.5, Sodium 679.5, Carbohydrate 96.9, Fiber 0.9, Sugar 66.7, Protein 8.9
FRAISIER (STRAWBERRY CREAM CAKE)
The frasier cake brings together tender sponge cake, luxurious pastry cream, and ripe, juicy strawberries in a classic French dessert.
Provided by Eric Kayser
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
- Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
- Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
- Carefully peel the parchment paper from the cake.
- Using the cake ring, cut out two circles from the cake.
- Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
- Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
- Place the cake ring on a serving plate and place one cake circle on the bottom.
- If necessary, briefly rinse the strawberries and pat them dry on paper towels.
- Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
- Cover the strawberries with a little of the pastry cream to seal them against the ring.
- Hull the remaining ones and place in the center of the cake.
- Cover the layer of strawberries with some of the pastry cream.
- Place the second cake disk on top.
- Evenly spread a thin layer of the pastry cream on top.
- Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
- Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
- Refrigerate overnight. Just before serving, carefully remove the ring.
RIVER ROAD CHEESECAKE
I've been making this cheese cake for 30+ years. That would take me back to about...oooooooohhhh when I was about 5!!!!!!!
Provided by gailanng
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over 350 degrees.
- Butter bottom of 9" springform pan. Mix together crust ingredients and press onto bottom of pan.
- Cream the cream cheese with electric mixer until light and fluffy (medium speed for 8-10 minutes); add 3/4 cup sugar. Beat until incorporated, occasionally scraping sides of bowl.
- Add eggs, one at a time, mixing just until blended.
- Stir in vanilla extract. Pour into prepared pan; bake approximately 35-40 minutes. Approximately three inches from the sides should be firm with the center jiggly.
- In the meantime, in a small bowl combine topping ingredients and stir until sugar dissolves; set aside.
- After baking remove pan from oven and carefully spread sour cream topping beginning from the outer edge towards center. Return to oven for 10 minutes; remove and let cool to room temperature. Chill.
Nutrition Facts : Calories 708.2, Fat 52.1, SaturatedFat 28.9, Cholesterol 236.9, Sodium 495.7, Carbohydrate 52, Fiber 0.4, Sugar 44.2, Protein 10.6
STRAWBERRY SUMAC CAKE
In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East know the acidic tang of crimson dried powdered sumac as a kitchen staple. Sumac doesn't get a lot of love in American kitchens, even though edible sumac species grow wild throughout America and are essential in the Indigenous American kitchen. Dr. Cynthia Greenlee wrote about how foraging is back in style for a new generation of Black Americans. If you want to forage for the wild variety of sumac and dry and prepare the spice at home, the fall season is the time to do it. Look for sumac with red berry clusters, such as staghorn sumac. Be sure to avoid berries of any other color, which may be poison sumac.
Provided by Nicole Taylor
Categories cakes, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
- Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
- Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
- Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
- In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
- Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).
More about "river road strawberry cake recipes"
FRESH STRAWBERRY CAKE RECIPE - YELLOW BLISS ROAD
From yellowblissroad.com
4.4/5 (32)Calories 777 per servingCategory Cake, Dessert
- Preheat oven to 325 degrees. Prepare 3, 9-inch round cake pans by spraying liberally with non-stick cooking spray.
- In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge). *NOTE - use a chilled bowl and paddle to help keep the cream cool.
- Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.
STRAWBERRY CAKES WITH FRESH STRAWBERRIES | ALLRECIPES
From allrecipes.com
Author Carl HansonEstimated Reading Time 5 mins
THE ULTIMATE FRESH STRAWBERRY CAKE: A SECRET BAKERY RECIPE
From amycakesbakes.com
STRAWBERRY CAKE RECIPES | ALLRECIPES
From allrecipes.com
EASY FRESH STRAWBERRY CAKE - INSPIRED TASTE
From inspiredtaste.net
SHIRLEY’S STRAWBERRY CAKE — RIVER CITY RECIPES
From rivercityrecipes.com
Email [email protected]Location Jeffersonville, Indiana United States
STRAWBERRY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
30 STRAWBERRY CAKE RECIPES | MYRECIPES
From myrecipes.com
STRAWBERRY SHORTCAKE (THE BEST) - RICARDO
From ricardocuisine.com
PIN ON CAKES
From pinterest.co.uk
ZUCCHINI CAKE WITH STRAWBERRY SAUCE RECIPE - PARADE: …
From parade.com
STRAWBERRY CAKE - REALLY EASY CAKE RECIPE | RECIPETIN EATS
From recipetineats.com
PAULA DEEN STRAWBERRY CAKE (SIMPLY DELICIOUS RECIPE)
From insanelygoodrecipes.com
BEST STRAWBERRY CAKE RECIPE - HOW TO MAKE STRAWBERRY CAKE
From thepioneerwoman.com
STRAWBERRY CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
RIVER ROAD RECIPES | EAT YOUR BOOKS
From eatyourbooks.com
RIVER ROAD RECIPES – JUNIOR LEAGUE OF BATON ROUGE
From juniorleaguebr.org
RIVER ROAD STRAWBERRY CAKE RECIPE - MS BS FAVORITE …
THE BEST TRIPLE-LAYER STRAWBERRY CAKE {FROM SCRATCH}
From thegoodheartedwoman.com
STRAWBERRY CAKE - GRANDMOTHER'S FAVORITE, WITH REAL STRAWBERRIES …
From anaffairfromtheheart.com
STRAWBERRY SHORTCAKE: FOR THAT SIMPLY SWEET CAKE CELEBRATION
From thesouthafrican.com
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE
From sugargeekshow.com
STRAWBERRY RHUBARB LAYER CAKE - RICARDO
From ricardocuisine.com
THE MOST AMAZING STRAWBERRY CAKE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
RIVER ROAD STRAWBERRY CAKE
From pinterest.com
EASY STRAWBERRY CAKE RECIPE {A SEMI-HOMEMADE FRUIT CAKE}
From thebestcakerecipes.com
STRAWBERRY JELLO CAKE WITH STRAWBERRY ... - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
BISHOP'S CAKE (RIVER ROAD RECIPES) | EMERILS.COM
From emerils.com
STRAWBERRY SHEET CAKE (FROM SCRATCH) - SUGAR AND SOUL
From sugarandsoul.co
FRESH STRAWBERRY CAKE RECIPE - DIVAS CAN COOK
From divascancook.com
10 BEST STRAWBERRY CAKE WITH JELLO RECIPES | YUMMLY
From yummly.com
HOW TO MAKE UPSIDE DOWN STRAWBERRY CAKE - DELISH
From delish.com
HOMEMADE STRAWBERRY CAKE RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
HOMEMADE STRAWBERRY CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
30 STRAWBERRY SUMMER CAKE RECIPES TO MAKE ASAP
10 BEST STRAWBERRY CAKE WITH FROZEN STRAWBERRIES RECIPES - YUMMLY
From yummly.com
PIN ON DESERTS
From pinterest.com
RIVER ROAD RECIPES | EAT YOUR BOOKS
From eatyourbooks.com
STRAWBERRY CAKE RECIPE UK | KITCHEN MASON
From kitchenmason.com
HOMEMADE STRAWBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
STRAWBERRY ICEBOX CAKE + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
OLD-FASHIONED STRAWBERRY CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love