STRAWBERRIES AND CREAM CAKE
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
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 AND CREAM CAKE
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
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
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
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 'N' CREAM PYRAMID CAKE RECIPE BY TASTY
Here's what you need: good-quality white chocolate, heavy cream, pound cake, fresh strawberry , whipped cream, strawberry topping
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- Make the ganache: In a medium bowl, combine the white chocolate and heavy cream. Microwave in 30-second intervals, stirring after each one, until the texture is silky and smooth.
- Refrigerate for 20 minutes.
- Place the pound cake on a cutting board and slice lengthwise into 4 equally thick pieces.
- Set the bottom piece of the cake down first on a small baking pan or serving platter.
- Spread an even layer of white chocolate ganache over the cake, then sprinkle with a layer of strawberries. Repeat making with the next two pieces of pound cake. Place the final piece of pound cake on top of the last strawberry layer and cover it with an even layer of white chocolate ganache. Refrigerate for 1 hour.
- Remove the cake from the refrigerator and place it on the edge of a cutting board sitting at the edge of your work surface. Use a serrated knife to cut the cake diagonally, lengthwise, creating two, right-angled pieces of cake. Use the edge of the cutting board to help guide your knife.
- Set the two right-angled pieces next to each other to form a triangle with the final layer of ganache and base cake piece at the center. Cover with whipped cream.
- Serve with strawberry topping.
- Pairs well with rosé.
- Enjoy!
Nutrition Facts : Calories 523 calories, Carbohydrate 55 grams, Fat 35 grams, Fiber 0 grams, Protein 7 grams, Sugar 46 grams
CREAMY STRAWBERRY ICEBOX CAKE
My family loves this icebox cake for two reasons: First, it is a delicious way to use strawberries at their peak in summertime, and second, it requires no baking, which keeps the kitchen cool! This dessert feels extravagant but is so easy to make. -Nancy Mock, Colchester, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt., Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top. , Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.
Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE BY TASTY
Everyone loves ice cream cakes, especially ones that bring the nostalgia. This cake is not only easy to make, it's easy to swap in your favorite flavors-we went with strawberry shortcake for classic summer vibes.
Provided by Bella Lopez
Categories Desserts
Time P1D
Yield 10 Servings
Number Of Ingredients 6
Steps:
- Line a 9-inch square glass baking dish with plastic wrap.
- Trim the ends off of the pound cake, then slice crosswise into 8 1-inch-thick slices.
- Arrange the pound cake slices tightly in the bottom of the prepared baking dish.
- One at a time, place a strawberry shortcake ice cream bar on top of the pound cake layer, then remove the stick. Freeze for about 3 hours.
- In a medium bowl, toss together the melted butter, freeze-dried strawberries, and shortbread cookies. It should resemble the cookie coating from the outside of the strawberry shortcake bars.
- Remove the baking dish from the freezer. Spread the whipped topping over the strawberry shortcake bar layer, then sprinkle generously with the cookie crumble. (Alternatively, to cover the entire cake, lift the plastic wrap to remove the cake from the baking dish and set on a small baking sheet. Cover the top and sides with double the amount of whipped topping and cookie crumble.) Freeze overnight.
- When ready to serve, use the plastic wrap to remove the ice cream cake from the pan. Place on a cutting board and remove the plastic. Cut into 8-10 pieces and serve immediately.
- Enjoy!
STRAWBERRIES AND CREAM CAKE RECIPE
Yield 20
Number Of Ingredients 10
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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