Strawberries And Cream Cake Recipes

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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.

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

STRAWBERRIES & CREAM CAKE



Strawberries & Cream Cake image

Layers of moist white cake are sandwiched between a whipped cream cheese, strawberry studded frosting in this beautiful and delicious cake that's perfect for any spring celebration!

Provided by Danelle

Categories     Desserts

Time 45m

Number Of Ingredients 12

2 cups heavy cream
8 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon vanilla
3 cups chopped strawberries, plus more strawberries for garnish
1 box white cake mix
1 box (3.4 oz.) instant white chocolate pudding
5 egg whites
1 cup sour cream
1/3 cup oil
1/2 cup water
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
  • In a large bowl, combine cake ingredients. Beat with an electric mixer on medium speed until smooth.
  • Divide the batter evenly between the prepared pans. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before turning onto wire racks to cool completely.
  • Meanwhile, make the frosting: in a medium bowl, beat the heavy cream until very stiff peaks form.
  • In a separate large bowl, beat the softened cream cheese with an electric mixer on high speed until light and fluffy.
  • Add the sugar and vanilla to the cream cheese and beat until well combined.
  • Gently fold the strawberries into the cream cheese mixture. The frosting will turn slightly pink. Mix until the frosting is a uniform color.
  • Fold the whipped cream into the frosting in two batches.
  • Spread 1 1/2 to 2 cups frosting over the top of one cake layer (don't be afraid to be generous). Place another cake layer on top and repeat.
  • Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with additional fresh strawberries, if desired.
  • Refrigerate until serving. Keep leftover cake in the refrigerator.

Nutrition Facts : ServingSize 10

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

STRAWBERRIES AND CREAM CAKE



Strawberries and Cream Cake image

Makes an elegant presentation without too much fuss.

Provided by JJ

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 18

2 ¾ cups cake flour
2 ½ teaspoons baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
½ cup strawberries, pureed
1 ½ cups heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract
1 ½ cups fresh strawberries, sliced
½ cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 ½ cups quartered strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
  • In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
  • Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
  • To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
  • To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
  • Spread remaining whipped cream on cake top. Top with quartered strawberries.

Nutrition Facts : Calories 866.7 calories, Carbohydrate 115.1 g, Cholesterol 165.6 mg, Fat 42.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 22.8 g, Sodium 426.7 mg, Sugar 86.1 g

STRAWBERRIES & CREAM MUG CAKE RECIPE BY TASTY



Strawberries & Cream Mug Cake Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, strawberries, milk, oil, vanilla extract, strawberry, whipped topping

Provided by Vaughn Vreeland

Categories     Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 9

4 tablespoons flour
3 tablespoons sugar
½ teaspoon baking powder
2 strawberries, diced
3 tablespoons milk
1 tablespoon oil
1 teaspoon vanilla extract
1 strawberry, for topping, optional
whipped topping, for topping, optional

Steps:

  • In a 12-ounce (375 ml) mug or larger, mix all ingredients until just combined.
  • Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
  • Let cool one minute before eating. Top with whipped topping and a strawberry (optional).
  • Enjoy!

Nutrition Facts : Calories 402 calories, Carbohydrate 62 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, Sugar 33 grams

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

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

STRAWBERRIES & CREAM CAKE



Strawberries & Cream Cake image

A Wimbledon-inspired summer classic. Fluffy Victoria sponge filled with jam, fresh strawberries and whipped cream, topped with pink buttercream and more strawberries & cream.

Provided by izzykerr

Time 1h

Yield Makes 8 slices

Number Of Ingredients 30

2 X 18cm (7cm) greased cake tins
3 large eggs
175g butter
175g caster sugar
175g self-raising flour
1 1/2 tsp baking powder
2 X 18cm (7cm) greased cake tins
3 large eggs
175g butter
175g caster sugar
175g self-raising flour
1 1/2 tsp baking powder
150g strawberry jam (Hartley's is very spreadable)
300g of strawberries
300ml double cream (chill in fridge with whisks, if possible, until use)
2 X 18cm (7cm) greased cake tins
3 large eggs
175g butter
175g caster sugar
175g self-raising flour
1 1/2 tsp baking powder
150g strawberry jam (Hartley's is very spreadable)
300g of strawberries
300ml double cream (chill in fridge with whisks, if possible, until use)
250g icing sugar (sifted)
30ml milk
85g unsalted butter
1 tsp strawberry essence/flavouring
2tsp red or pink colouring
(Optional) piping bag & star nozzle (use a ziplock bag if not)

Steps:

  • Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease the two cake tins and set aside.
  • Pour the eggs, butter, sugar, flour and baking powder into a big bowl & beat together until thoroughly combined. Divide the mixture evenly between the two tins and place in the oven for around 20-25 minutes.
  • Whilst the cakes are baking, start by slicing your strawberries (top downwards) - into about 4-5 slices per strawberry and then set aside. Leave 1 or 2 whole strawberries & about 6-8 good slices for the topping.
  • In a clean glass or metal bowl, pour the cream and and whisk on low speed for about 30 seconds before increasing to medium speed until the cream begins to form stiff peaks (this should take a couple of minutes). Stop as soon as the peaks are formed, otherwise you will over-whisk.
  • When the cakes are ready, transfer onto a cooling rack and using a knife/cake leveller, slice the rounded tops off to create a smooth surface. Allow to completely cool before assembling.
  • In a new bowl, add the milk, butter, half the icing sugar, strawberry essence and colouring and whisk on medium speed until combined. Gradually add the remaining icing sugar until it combines to create a light and fluffy pink buttercream.
  • Next, spread a generous layer of jam on the base of one cake. Add the sliced stawberries in a circular pattern and then top with just over half the whipped cream (save the rest) to create a thick inner layer. Place the second cake on top and carefully spread the icing on top
  • Finally, add the remaining cream to a piping bag with an izing nozzle or ziplock bag with the end snipped off & pipe 6-8 cream 'nests' around the edges. Add a sliced strawberry to the top of each. Add a final whole strawberry in the middle - there are lots of online video tutorials for creating strawberry rose shapes! Dust with icing sugar & serve on the day.

STRAWBERRIES AND CREAM LAYER CAKE



Strawberries and Cream Layer Cake image

From the June 2001 issue of "Bon Appetit", a wonderful-tasting cake that my oldest daughter likes to have on her birthday. If using handpicked, very ripe strawberries, then the strawberry puree made from frozen strawberries is most likely unnecessary. The cake would make a nice ending to a special summer dinner.

Provided by rochsann

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/2 ounce) box butter recipe cake mix
3 eggs
3/4 cup buttermilk
1/2 cup unsalted butter, room temperature
1 tablespoon vanilla extract
3/4 teaspoon almond extract
1 (10 ounce) package frozen sliced strawberries in syrup, thawed
4 cups heavy whipping cream
3/4 cup sugar
3 pints fresh strawberries, hulled and sliced

Steps:

  • Butter and flour 13x9x2 inch metal baking pan.
  • Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
  • Beat in both extracts.
  • Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
  • Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
  • Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
  • Beat cream with sugar in large bowl until peaks form.
  • Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
  • Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked strawberries, disregard this step.
  • Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
  • Spread 2 cups whipped cream over strawberries.
  • Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
  • Spread remaining whipped cream over top and sides of cake.
  • Garnish cake top and sides with sliced berries.
  • Can be prepared eight hours ahead; refrigerate.

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.

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From bbcgoodfood.com


STRAWBERRIES AND CREAM CAKE - BAKE FROM SCRATCH
Instructions. Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
From bakefromscratch.com


THE BEST STRAWBERRIES AND CREAM CAKE EVER - HONEST & TASTY
2014-08-21 Grease a round cake pan (8- or 9-inch diameter will work, just make sure it comes up at least 2 inches) with cooking spray or butter. Add about 1 tablespoon of flour to the pan, move it all around, and tap off all the excess. In a large bowl, add butter and ½ cup sugar and beat with mixer until soft and creamy.
From honestandtasty.com


FRESH STRAWBERRY CAKE - FAVORITE FAMILY RECIPES
2019-08-16 Combine cake mix and strawberry gelatin in large bowl. Mix in 1 c. blended strawberries, oil and buttermilk. Add eggs, one at a time, mixing well after each. Pour into a 9×13 inch pan lined with cooking spray. Bake for 30-35 minutes until toothpick comes out clean. Remove from oven and cool completely before frosting.
From favfamilyrecipes.com


CREAM CHEESE-FILLED STRAWBERRY CAKE ROLL
2022-05-13 Instructions. Preheat the oven to 375°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt.
From meatandthreemeals.com


STRAWBERRY AND CREAM SPONGE CAKE RECIPE - THE SPRUCE EATS
2021-03-14 Preheat the oven to 350 F. Lightly grease two 8-inch (20-centimeter) round cake pans. Line the bottom of each pan with parchment paper and lightly grease. Using a stand mixer, or electric hand mixer, mix the eggs, sugar, flour, baking powder, and the softened butter and margarine until completely combined.
From thespruceeats.com


STRAWBERRIES AND CREAM CAKE RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Preheat oven to 350°. Stir together first 3 ingredients and 1 cup sugar in a large bowl. Make a well in center of mixture; add oil, next 2 ingredients, and 1/4 cup water. Beat at medium-high speed with an electric mixer 3 to 4 …
From myrecipes.com


STRAWBERRIES & CREAM CAKE ROLL | THE BEST CAKE RECIPES
2021-03-23 Preheat oven to 375º Fahrenheit. Line a 10″x15″ jelly roll pan with parchment paper and spray with cooking spray. In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), beat the eggs for 5 minutes on medium speed until they are bubbly. While continuing to mix on low, gradually add the sugar.
From thebestcakerecipes.com


STRAWBERRIES 'N' CREAM CAKE | RACHAEL RAY IN SEASON
Directions. Instructions Checklist. Step 1. Preheat the oven to 350 degrees. Grease a large rimmed baking sheet and line with parchment that extends an inch above the rim on all sides. Grease the parchment and set aside. Advertisement. Step 2. Using an electric mixer, beat the butter and 2 cups sugar at high speed, scraping down the sides ...
From rachaelraymag.com


STRAWBERRIES AND CREAM CAKE | DESSERT RECIPES | GOODTOKNOW
2019-07-02 Method. Set the oven to Gas Mark 5 or 190°C. Cream the butter and sugar until light and fluffy. Whisk in the orange zest, then whisk in one egg at a time with 1 tbsp flour each time. Add the rest of the flour and the baking powder and 2 tbsp warm water. Mix until smooth.
From goodto.com


THE GOOD DISH STRAWBERRIES & CREAM ICEBOX CAKE
Spread 1 cup of the strawberry whipped cream on top, all the way to the edges with an offset spatula or silicone spatula. Press in a layer of sliced strawberries. Add a little more whipped cream to cover the berries and smooth the top to cover the berries. Repeat 2 more times, ending with a thin top layer of strawberry whipped cream.
From gooddishtv.com


STRAWBERRIES 'N' CREAM CRUMB CAKE - SALLY'S BAKING ADDICTION
2014-07-27 Make the cake: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the egg and melted butter together on medium speed until combined. Add the milk and 2 teaspoons vanilla extract and beat on medium speed until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.
From sallysbakingaddiction.com


EASY STRAWBERRIES & CREAM CAKE (VIDEO) - TATYANAS EVERYDAY FOOD
2014-04-16 Add the chilled heavy cream, sugar and into mixer bowl. Whisk on high speed until stiff peaks form, about 3 to 4 minutes. Wash, pat dry and thinly slice the strawberries. To assembled cake, spread a layer of sliced strawberries over sponge cake and cover with generous amount of frosting. Repeat for remaining layers.
From tatyanaseverydayfood.com


STRAWBERRIES & CREAM CAKE RECIPE | HIGHLAND FARMS
Step 1. Grease 13x9-inch cake pan. Line with waxed paper and grease again. Step 2. Add eggs in large mixing bowl and beat until foamy; gradually beat in sugar. Beat at high speed for 8 to 10 minutes or until thick, pale yellow and tripled in volume. Beat in vanilla. Sift together flour and baking powder; lightly fold in batter. Fold in butter.
From highlandfarms.ca


STRAWBERRIES AND CREAM CAKE | GIMME SOME OVEN
2013-02-06 Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5-7 minutes, stirring once halfway through. Place strawberries in a fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); discard strawberry solids. Bring juice to boil over ...
From gimmesomeoven.com


STRAWBERRY POKE CAKE WITH JELLO - SOUTHERN PLATE
Boil water. Mix together the Jello powder and boiling water until the Jello dissolves. Carefully pour the mixture evenly over the top of the holes in the cooled cake. Cover with plastic wrap and place in the fridge for a couple of hours. 1 box strawberry jello mix, 1 cup water.
From southernplate.com


STRAWBERRIES AND CREAM CAKE RECIPE - THE GIRL WHO ATE EVERYTHING
2020-07-01 Beat at low until ingredients are just barely combined. Stir in the strawberries. Spread batter in prepared pan. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles.
From the-girl-who-ate-everything.com


FRESH STRAWBERRIES AND CREAM CAKE - CRAFTYBAKING
THE ULTIMATE FRESH STRAWBERRY BUTTER CAKE OR UFSBC / Recipe alone. For this tutorial: Makes two 5 x 2-inch cakes and about 18 cupcakes. You can use any size pan up to two, 9 x 2-inch pans. INGREDIENTS 4 cups unbleached all purpose flour, spoon into measuring cup and level to rim 1 tablespoon (3 teaspoons) baking powder 1 teaspoon salt 1 cup …
From craftybaking.com


STRAWBERRIES AND CREAM CAKE (LIGHT AIRY EASY RECIPE) - A COZY …
2019-07-12 Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside. To a medium bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda and …
From acozykitchen.com


STRAWBERRIES AND CREAM CAKE FILLING RECIPE - WICKED GOODIES
1. Prepare a batch of strawberry puree (recipe below) or thaw a frozen one out in advance. 2. Soak the top of each cake layer with the puree. Add just enough to saturate the entire top of each cake layer. Don’t soak the topmost or bottom-most outer layers. 3. Fill the inner cake layers with cream cheese filling using this layer cake filling ...
From wickedgoodies.com


STRAWBERRIES AND CREAM CAKE - SPEND WITH PENNIES
2017-02-09 Preheat the Oven to 350 degrees. Spray a 12-14 cup nonstick tube pan with Bakers Joy nonstick cooking spray. Set aside. In the bowl of an electric mixer, mix all the cake ingredients on low until just combined. Scrape down the sides of the bowl. Increase speed to medium and beat for 3 minutes.
From spendwithpennies.com


STRAWBERRIES AND CREAM VERTICAL LAYER CAKE RECIPE - AN ITALIAN IN …
2018-04-24 Instructions. Pre-heat oven to 350°F (180°C), line a 11.5 x 15.5 inch roll cake pan (30 x 40 centimeters). In a medium bowl beat egg whites and water until stiff, add sugar and vanilla and beat to combine. In a large bowl beat egg yolks for 2 minutes add egg white mixture and beat to combine.
From anitalianinmykitchen.com


STRAWBERRIES AND CREAM CAKE - CHELSEA'S MESSY APRON
2017-05-08 Cake: Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 pan and set aside. Beat the room temperature butter with hand mixers until light and creamy. Slowly add in the sugar until the mixture is light and fluffy. In another bowl, lightly beat the eggs and then add to the butter mixture and mix.
From chelseasmessyapron.com


STRAWBERRIES AND CREAM CHEESECAKE CAKE
2017-02-01 Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides. 11. In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes. 12. Add the sour cream and strawberry extract and mix until combined. 13.
From lifeloveandsugar.com


HOMEMADE STRAWBERRY CAKE RECIPE - LAUREN'S LATEST
2018-08-13 Instructions. Make vanilla dream cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers. Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
From laurenslatest.com


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