Strawberry Cake Iii Recipes

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HOMEMADE STRAWBERRY CAKE



Homemade Strawberry Cake image

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.

Provided by Sally

Categories     Cakes

Time 6h

Number Of Ingredients 19

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (75g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature*
1/2 cup reduced strawberry puree (see note)*
optional: 1-2 drops red or pink food coloring
1 cup (about 25g) freeze-dried strawberries*
one 8-ounce block full-fat cream cheese, softened to room temperature
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1-2 Tablespoons milk
1 teaspoon pure vanilla extract
salt, to taste

Steps:

  • Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
  • Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
  • Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
  • First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

STRAWBERRY CAKE III



Strawberry Cake III image

This is a great easy cake that my grand mother made for every family memeber's birthday. It's a pretty pink color and is light and fluffy. Garnish with additional sliced fresh strawberries if desired.

Provided by Sharon

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package white cake mix
1 egg white
1 cup white sugar
1 cup sliced fresh strawberries

Steps:

  • Prepare the cake according to package instructions for three 8 inch round cake pans. Bake as directed on the package. Cool on wire rack.
  • To make the Frosting: In a large bowl, beat the egg white, sugar and strawberries on high speed until very stiff peaks form. This takes about 20 minutes. The frosting really grows so be sure you use a large bowl.
  • To assemble the cake: Place one layer on a serving plate, put in a couple toothpicks (this helps to hold the layers together) and frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top, and frost top and sides of cake with the remaining frosting.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 51 g, Fat 4.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 287.5 mg, Sugar 40.6 g

STRAWBERRY CAKE



Strawberry cake image

Make the most of strawberry season with our strawberry cake, with light sponge, jam and soft cheese icing. It makes a fabulous centrepiece dessert

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h10m

Number Of Ingredients 11

400g softened butter , plus more for the tin
400g caster sugar
5 large eggs
400g self-raising flour
100ml natural yogurt
300g strawberries , hulled and halved
2 tsp vanilla extract
100g butter , softened
250g soft cheese
600g icing sugar
400g strawberry jam

Steps:

  • Butter and line the bases of three 18cm cake tins. Heat the oven to 180C/160C fan/gas 4. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more, until the mixture is well combined.
  • Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins, until the cakes have risen and a skewer inserted into the centre comes out clean. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely. The cakes can be made up to two days before icing, or frozen for two months.
  • For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Be careful not to over mix as the icing will become runny. (If you do overmix, don't worry - keep mixing with an electric whisk and it'll thicken back up).
  • Layer the cakes with the jam and half the icing. Invert the final cake on top, so the base of the cake it now the top, giving you a flat surface. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries. Can be made up to a day ahead of serving, keep somewhere cool or in the fridge. Will keep for three days.

Nutrition Facts : Calories 719 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 81 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

MAMAW EMILY'S STRAWBERRY CAKE



Mamaw Emily's Strawberry Cake image

My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
1/2 cup canola oil
2 large eggs, room temperature
1 cup finely chopped strawberries
FROSTING:
1/2 cup butter, softened
1/2 cup crushed strawberries
4-1/2 to 5 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY SUMAC CAKE



Strawberry Sumac Cake image

In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East know the acidic tang of crimson dried powdered sumac as a kitchen staple. Sumac doesn't get a lot of love in American kitchens, even though edible sumac species grow wild throughout America and are essential in the Indigenous American kitchen. Dr. Cynthia Greenlee wrote about how foraging is back in style for a new generation of Black Americans. If you want to forage for the wild variety of sumac and dry and prepare the spice at home, the fall season is the time to do it. Look for sumac with red berry clusters, such as staghorn sumac. Be sure to avoid berries of any other color, which may be poison sumac.

Provided by Nicole Taylor

Categories     cakes, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup chopped hulled strawberries (1-inch pieces), plus 1 cup strawberries, halved
1 teaspoon ground sumac
1 teaspoon granulated sugar
½ teaspoon almond extract
1 cup/240 milliliters plus 1 tablespoon olive oil
2 cups/256 grams all-purpose flour
1 cup/152 grams stone-ground yellow cornmeal
½ teaspoon kosher salt (such as Diamond Crystal)
½ teaspoon baking soda
½ teaspoon baking powder
3 large eggs
1 cup/200 grams plus 2 tablespoons/25 grams granulated sugar
½ cup/120 milliliters half-and-half
¼ teaspoon ground sumac

Steps:

  • Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
  • Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
  • In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
  • Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
  • Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
  • In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
  • Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).

THREE LAYER STRAWBERRY CAKE



Three Layer Strawberry Cake image

This fabulous cake starts with a cake mix and has fresh strawberries, coconut and pecans it it. The strawberry cream cheese frosting really sets it off. From Allrecipes.

Provided by Marie

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) box white cake mix
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 cup mashed fresh strawberries
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup flaked coconut
1/2 cup chopped pecans
1 (8 ounce) package softened cream cheese
1/2 cup soft butter
3 1/2 cups powdered sugar
3/4 cup fresh strawberries
1/2 cup flaked coconut

Steps:

  • Preheat oven to 350° and grease and flour 3 (9") round cake pans.
  • Stir together cake mix and jello mix in a large bowl.
  • Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
  • Beat on low speed until blended.
  • Scrape bowl and beat for 4 minutes on medium speed.
  • Fold in the coconut and pecans.
  • Divide the batter among the prepared pans.
  • Bake for 25 to 30 minutes or until toothpick inserted into the center of the cake comes out clean.
  • Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
  • For frosting, mash the 3/4 cup strawberries to make 1/2 cup, then drain well and set aside.
  • In a medium bowl, beat cream cheese and butter until smooth, then blend in powdered sugar and drained strawberries.
  • Beat on medium speed until frosting lightens and is well combined.
  • Fold in the coconut.
  • Frost between layers and on top and sides.
  • Chill uncovered for 30 minutes or until frosting sets, then cover and chill for 4 hours before serving.

Nutrition Facts : Calories 566.7, Fat 34.1, SaturatedFat 11.8, Cholesterol 84.8, Sodium 363.4, Carbohydrate 62.2, Fiber 1.2, Sugar 52, Protein 5.5

TRIPLE-LAYER STRAWBERRY CAKE



Triple-Layer Strawberry Cake image

This is so good any time of year!

Provided by FireStarter77

Categories     Strawberry Cake

Time 2h40m

Yield 14

Number Of Ingredients 12

nonstick cooking spray
1 (15.25 ounce) package white cake mix
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
4 large eggs
1 cup vegetable oil
½ cup white sugar
½ cup fresh strawberries, finely chopped
½ cup milk
¼ cup all-purpose flour
1 cup unsalted butter, softened
2 (16 ounce) packages confectioners' sugar
1 cup fresh strawberries, finely chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
  • Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
  • Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
  • Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.

Nutrition Facts : Calories 723.3 calories, Carbohydrate 103.6 g, Cholesterol 88.7 mg, Fat 34 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 255.6 mg, Sugar 93.1 g

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From tasteofhome.com


STRAWBERRY CAKE WITH STRAWBERRY FROSTING {+VIDEO} | LIL' LUNA
2020-07-31 PREP. To make the cake, start by preheating the oven to 350 degrees. Grease and line with parchment paper two 8 inch round cake pans. BATTER. In a large bowl or the bowl of a stand mixer, whisk together the cake mix, gelatin, sugar, and flour. In a small bowl, whisk together the water, oil, and eggs.
From lilluna.com


HOMEMADE STRAWBERRY CAKE - LIVE WELL BAKE OFTEN
2021-04-22 Remove from the heat, scoop the reduced strawberry puree into a heat-proof bowl, and set aside to cool completely. To make the strawberry cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper, and set aside.
From livewellbakeoften.com


THE ULTIMATE FRESH STRAWBERRY CAKE: A SECRET BAKERY RECIPE
2021-07-09 Line ¼ sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray. Heat the Salted Butter in the microwave in a microwave safe dish until just melted. Make strawberry puree by heating the 3 oz (¾ cup) Frozen Strawberries until thawed in the microwave.
From amycakesbakes.com


STRAWBERRY POKE CAKE - EASY POKE CAKE RECIPE
2022-05-02 Prepare and bake the cake. Mix together the cake mix. Bake using a 9×13 pan according to the instructions or until a toothpick inserted comes out clean. Let cool completely for 15 minutes to 30 minutes. Poke the holes. Generously poke …
From dessertsonadime.com


STRAWBERRY CAKE | KING ARTHUR BAKING
To prepare the strawberries: Combine the sliced strawberries (you should end up with between 375g and 400g after trimming the tops of their leaves) with the sugar and lemon juice and set aside. To make the cake: Preheat the oven to 350°F. Lightly grease a 9” x 13” pan. Combine the flour, sugar, baking powder, and salt in the bowl of a ...
From kingarthurbaking.com


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