Strawberriesandcreammugcake Recipes

STRAWBERRIES AND CREAM CAKE

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.

STRAWBERRIES AND CREAM CAKE

Steps:

• 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. Beat in almond extract.
• In a medium bowl, whisk together flour, ground almonds, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan, smoothing top with an offset spatula.
• Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 15 minutes more. Let cool completely in pan, about 1½ hours.
• Loosen edges of cake with a thin knife. Carefully remove sides of pan. Wrap a 4-inch-wide strip of parchment paper around cake to form a collar. (You can use more than one strip of parchment, if necessary.) Replace sides of pan.
• Cut about half of strawberries in half lengthwise. Place strawberries, cut side down, on paper towels to dry completely. Pat remaining strawberries dry with paper towels. Arrange halved strawberries, cut side out, around sides of pan. Stand remaining strawberries about 1 inch apart in center of cake, trimming bottoms as necessary to level. Spread Whipped Cream Filling over strawberries to cover completely, smoothing top with a small offset spatula. Refrigerate overnight.
• Carefully remove sides of pan and parchment. Replace any loose strawberries, and patch any holes in Whipped Cream Filling. Garnish with quartered strawberries, if desired. Serve immediately.
• In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and sugar at medium speed until softened and well combined. With mixer on medium-low speed, gradually add one-third of cream, stopping to scrape sides of bowl. With the mixer on medium speed, gradually add remaining cream, beating until stiff peaks form. (Do not overbeat.) Use immediately.

STRAWBERRIES AND CREAM MUG CAKE

Steps:

• Mix everything except strawberry into a microwave-safe mug using a small whisk until batter is smooth. Stir in strawberry chunks.
• Cook for about 1 minute in the microwave. Let cake cool in the mug before eating. Top with whipped cream and strawberries if desired.

STRAWBERRIES AND CREAM MUG CAKE

Steps:

• Coat the inside of the mug lightly with cooking spray and set aside.
• Mix the egg, yogurt, vegetable oil, baking powder, extract, sugar and flour in a small bowl until completely smooth.
• Fill the mug to halfway full and place it in the microwave. Bake it for 1:30 or 2 minutes, or until a cake tester comes out clean. Top with strawberries and whipped cream and serve.

STRAWBERRIES AND CREAM ICE CREAM CAKE

Steps:

• Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the strawberry ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
• Sprinkle 1 cup of crushed graham crackers in the bottom of the chilled pan. Spread the softened strawberry ice cream over the crumbs and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup graham cracker crumbs and pat into an even layer. Spread with the strawberry jam. Freeze the cake until firm, 1 to 2 hours.
• Cut the chocolate-chip ice cream into pieces and beat in the mixer to soften. Spread on top of the strawberry jam layer, then sprinkle with the remaining 1 cup graham cracker crumbs. Freeze until firm, at least 2 hours or overnight.
• Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with sliced strawberries and graham cracker crumbs. Freeze until firm, at least 3 hours or overnight.

STRAWBERRIES & CREAM MUG CAKE RECIPE BY TASTY

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!

STRAWBERRIES AND CREAM CAKE

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.

STRAWBERRIES AND CREAM CAKE

Steps:

• In a large mixing bowl cream the sugar and stork until the mixture is pale in colour.
• Next, one at a time mix in the the three eggs.
• Sieve half of the flour into the mixture and fold in using a metal spoon. Once the flour has been folded in sieve the remaining flour and fold into the mixture.
• In a small cup combine the baking soda, baking powder and white vinegar so that it fizzes then pour and stir into the mixture.
• Split the mixture between two sandwich tins and bake for 30-35 minutes in the oven at 130c until golden in colour and the sponge springs back when lightly tapped.
• Allow the cakes to cool slightly and then remove from the tins and place on a rack to cool completely.
• Once the cakes have cooled you can begin to make the filling by whipping the cream until it holds it shape.
• Position one of the cakes on a board or cake stand and smother the top with 3/4 of the whipped cream.
• Slice the strawberries and arrange them on top of the cream in a circular fashion and place the remaining cream on top of the strawberries.
• Next sandwich the two cakes together and mix up the icing sugar using a little warm water. Drizzle the icing over the top of the cake and arrange any remaining strawberries on top to finish.