Strawberry Boston Cream Cake Recipes

STRAWBERRY CREAM CAKE

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.

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:

• 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.

BOSTON CREAM CAKE

Steps:

• Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.

EASY BOSTON CREAM CAKE

Steps:

• In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.

EASY BOSTON CREAM CAKE

Steps:

• Prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool.
• Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.
• Spread pudding between layers.
• Spread with Chocolate Glaze. Cover and refrigerate.
• Chocolate Glaze: Blend melted butter and cocoa.
• Stir in powdered sugar and vanilla.
• Stir in water, 1 tablespoons at a time, until glaze is desired consistency.
• Beat until smooth and use immediately.

BEAUTIFUL STRAWBERRY CREAM CAKE

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.

STRAWBERRY AND CREAM LAYER CAKE

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.

NEAPOLITAN BOSTON CREAM PIE

Steps:

• For the cake: Place a rack in the center of the oven and preheat to 350 degrees F. Grease the bottoms only of two 8-inch round pans with butter or shortening and line with parchment paper.
• Sift the flour into a medium bowl and set aside. Stir together the milk, oil, melted butter, vanilla and water in a large measuring cup. Set aside. Measure the sugar into a small bowl.
• Whip the egg whites in a stand mixer fitted with the whisk attachment on medium speed until foamy, about 1 minute. Sprinkle in about half of the sugar, then whip on high speed until soft/medium peaks form and they are the consistency of marshmallow crème. Transfer the meringue to a medium bowl and set aside.
• Put the egg yolks, remaining sugar, baking powder and salt in the same stand mixer bowl and mix on high speed until lightened in color and fluffy, 2 minutes. Reduce the speed to low and stir in about half of the milk until combined, then stir in half of the flour. Repeat with the remaining milk and flour. Remove the bowl from the mixer and fold in the meringue in two parts with a rubber spatula.
• Divide the batter evenly between the prepared pans and smooth the top. Bake side-by-side until toothpicks inserted into the centers come out clean, 19 to 23 minutes. Cool in the pans, wrapping the warm cakes in plastic wrap after 30 minutes. Cool completely and then chill before assembling.
• For the strawberry pudding: Whisk the sugar, cornstarch, salt and lemon zest in a medium pot. Whisk in the milk, jam and butter. The jam will remain in clumps but will dissolve as the mixture heats. Cook over medium heat, whisking occasionally, while bringing to a boil. Allow the mixture to boil while whisking constantly for 10 to 20 seconds. Remove the pot from the heat and stir in the vanilla. Strain through a fine-mesh sieve into a medium bowl, then place plastic wrap directly on the surface of the pudding. Refrigerate until cold and set, about 5 hours or overnight.
• For the ganache: Place the cream, chocolate chips, butter and salt in a small microwave-safe bowl and microwave in 15 second increments, stirring well after each, until melted, 45 seconds to 1 minute total. Stir until the ganache is smooth and has the consistency of thin yogurt.
• To assemble, place 1 chilled cake layer on a serving platter. Stir the pudding to smooth it out and then mound it in the center of the cake layer. Use a spoon or spatula to spread the pudding towards the edge of the cake, leaving about a 1/4-inch border. Place the second cake layer on top, flat baked side up.
• Pour the warm ganache into the center of the cake and use a spoon or spatula to spread it toward the edge, allowing it to drip slightly down the sides of the cake.
• Top with a ring of the strawberries before serving.
• To store the pie, cover and refrigerate for up to 2 days.

FRESH STRAWBERRY CREAM CAKE

Steps:

• Beat together cake layer ingredients until well-mixed. Pour into a greased and floured sheet pan and bake at 350* for about 20-25 minutes. (until toothpick comes out clean) Allow cake to cool to room temperature. (I usually do all this the day before.).
• Cream together powdered sugar and cream cheese.
• Fold in whipped cream. (you could use Cool Whip, but I prefer real cream).
• Spread cream mixture over the baked and cooled cake.
• Slice fresh strawberries in half and arrange prettily cut side up over the cream layer.
• Pour glaze over the cut strawberries so that no white cream layer shows though.
• This cake is best served cold, so I always refrigerate for a couple hours before serving. Slice in squares and serve.

STRAWBERRIES & CREAM CAKE

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.