Strawberry And Walnut Cake Recipes

STRAWBERRY WALNUT CREAM CAKE 1956

Steps:

• Make 8 inch spring form cake;.
• Grease with butter an 8 inch spring form pan.
• Sprinkle first with granulated sugar.
• Then dust with flour, removing by tapping excess out.
• Set oven to 350 degrees.
• Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
• Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
• Take from the heat and beat until cool.
• If you are using an electric beater, than the cooking process is not really necessary.
• Sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches.
• Pour into the prepared sugared floured pan.
• Bake 350 degrees for 30 minutes or until tester comes away clean.
• Turn onto a wire rack and cool.
• Slice the berries reserving a few for decorations.
• Whip the heavy cream until it holds its shape.
• Can sweeten if desired with a tablespoon corn syrup.
• As you will notice the berries and cream is not sweetened.
• When the cake is cooled and about ready to serve, split cake into three layers.
• Remove 1/3 of the whipped cream for the top plain layer.
• Combine the remaining whipped cream with the berries.
• Place first layer onto serving dish and place 1/2 of filling .
• Top with second layer and another of filling.
• Top with final layer and and last of the whipped cream, garnish with a few whole berries.

FRESH STRAWBERRY WALNUT CAKE

Steps:

• Heat oven to 350. Grease a 9-inch springform pan and cut a parchment round for the bottom.
• Toss the strawberries with the cornstarch until the cornstarch is dissolved. Set aside.
• Grind the walnuts until they are very finely chopped but not a paste.
• In a medium bowl, mix together the walnuts with the flour, baking powder, and salt.
• In another bowl, mix together the buttermilk, vegetable oil, orange juice, and vanilla.
• Put the flat beater on your standing mixer. Add the eggs and the sugar to the bowl. Mix on medium high speed for 5 minutes. The batter will be very light colored and flow off the beater in a stream.
• Turn the mixer to low. Begin adding the flour and buttermilk mixtures in turn. Start with 1/3 of the flour, then 1/2 of the buttermilk, and continue 1/3, 1/2, 1/3. Be careful not to overmix and only mix just enough to incorporate each addition.
• Spread 1/3 of the batter onto the bottom of the prepared springform pan.
• Top the batter with 1/2 of the strawberries, spreading them out over the surface.
• Add the remaining batter and smooth it out over the top. Then add the remaining berries, pressing them in a bit so they are sitting in the batter.
• Bake for 50-55 minutes, or until a skewer comes out clean or until a thermometer reads between 205-210F.
• Let rest on a cooling rack for about 15 minutes. Then remove the ring of the springform pan and let it cool completely.
• To serve move the cake onto a serving platter (removing the pan base) and dust with confectioners' sugar.

STRAWBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
• Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
• Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

EASY STRAWBERRY WALNUT DESSERT

Steps:

• FOR THE CRUST:.
• Mix all the ingredients together. Flatten into the bottom of a 9 by 13 inch pan. Bake 15 minute at 350 degrees or until lightly brownn around edges. Cool.
• FOR THE FILLING;.
• Heat the milk in a saucepan and melt the marshmallows inches Let cool. Fold in whipped cream; spread this mixture over cooled crust.
• FOR THE TOPPING:.
• Dissolve the jello into hot water, and stir in frozen berries. Chill until it begins to thicken, about 30-45 minutes. Spoon carefully over marshmallow layer. Serve chilled.

STRAWBERRY & GLAZED WALNUT SALAD

Steps:

• In a large bowl, combine the strawberries, walnuts, spinach and salad greens. In a small bowl, whisk the dressing ingredients. Serve with salad.

STRAWBERRY WALNUT TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream., In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers., Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving.

STRAWBERRY COCONUT CAKE

Steps:

• For the cake:
• Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
• Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
• With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
• Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
• Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
• Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
• Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
• For the frosting:
• Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
• Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
• Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
• To assemble:
• Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.