STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
You won't recognize the white cake mix after adding strawberry gelatin and fresh berries. Add the rich cream cheese frosting, and this cake has blue ribbon potential. This is a superior cake, perfect for birthday parties and baby showers.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
- Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
- To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
- Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Nutrition Facts : Calories 696.3, Fat 47.9, SaturatedFat 21.8, Cholesterol 78.2, Sodium 367, Carbohydrate 64.7, Fiber 4.7, Sugar 51.5, Protein 6.8
STRAWBERRY CAKE AND FROSTING I
If you love the beautiful flavor, aroma and color of strawberries, you will absolutely love this cake.
Provided by IMFLIPER
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
- In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.
Nutrition Facts : Calories 625.9 calories, Carbohydrate 94.8 g, Cholesterol 83.2 mg, Fat 26.6 g, Fiber 1 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 390.7 mg, Sugar 77 g
STRAWBERRY CAKE WITH STRAWBERRY FROSTING
This moist and fluffy Strawberry Cake with Strawberry Frosting is naturally flavored with real strawberries. It's topped with a strawberry whipped cream frosting that is full of sweet strawberry flavor. This gorgeous pink cake is perfect for summer!
Provided by Julianne Dell
Categories Dessert
Time 1h20m
Number Of Ingredients 17
Steps:
- To make the strawberry reduction, rinse the berries and pulse in a food processor or blender until pureed. You should have about 2 cups of puree.
- In a medium-sized saucepan cook the puree over medium-low heat. Stir frequently and allow the mixture to come to a slow rolling boil. Continue cooking until it has thickened and reduced to 3/4 cup. This should take about 20-30 minutes. Remove from heat and transfer to a bowl and cool to room temperature.
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans line the bottom with parchment paper and grease the sides.
- In a large mixing bowl combine the wet ingredients: oil, butter, eggs, sour cream and vanilla. Beat until very well combined.
- Next, beat in the sugar until it's been well mixed. Then add the strawberry puree and a couple of drops of pink food coloring and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients. Alternate adding the dry ingredients with the milk, half at a time, and beat just until combined. Then stir the batter with a spatula to ensure it's well mixed.
- Divide the batter evenly between the prepared pans, about 1 2/3 cup of batter per pan. Bake at 350°F for 18-20 minutes. Cool completely.
- Pulse the freeze-dried strawberries in a food processor and grind into a fine powder.
- Place your mixing bowl in the freezer or refrigerator for 5-10 minutes before starting.
- Cut the cream cheese into 1-inch cubes and beat on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally. Slowly add in one cup of heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
- Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
- Finally, add the powdered strawberries, powdered sugar and vanilla extract and beat until stiff peaks form.
- Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
- Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the leveled cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Place another layer on top and repeat the frosting with the second layer, then place the final layer on top.
- Use your piping bag to fill in any gaps between the layers and to create a rough crumb coat. Using an offset spatula, wipe away the excess frosting, leaving just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
- Separate out 1 ¼ cups of frosting to decorate with. Use the remaining frosting to decorate the sides. Fill a large piping bag, cut off the edge of the bag and pipe around the outside edge of the cake, working from the bottom up. Gently smooth with an offset spatula. Decorate and garnish with fresh strawberries.
Nutrition Facts : ServingSize 1 slice, Calories 664 calories, Sugar 37g, Sodium 215g, Fat 44g, Carbohydrate 60g, Fiber 1.7g, Protein 9g, Cholesterol 146mg
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 17
Steps:
- For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
- To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.
STRAWBERRY CAKE WITH FROSTING
Make and share this Strawberry Cake With Frosting recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, jello, and eggs.
- Mix well.
- Add oil, water, and 1/2 the strawberries.
- Beat on med for 2 minutes.
- Pour into greased 12x9 pan.
- Bake at 350* for 30 minutes.
- Cool.
- Frosting: Combine powdered sugar, butter and remaining strawberries.
- Mix well.
- Spread on cooled cake.
Nutrition Facts : Calories 597.9, Fat 29.6, SaturatedFat 6.8, Cholesterol 75.5, Sodium 393, Carbohydrate 80.5, Fiber 0.9, Sugar 68, Protein 4.8
GRANNY'S STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
Passed down from my great-grandmother, Jessie, friends and family are always excited to see me walk in with this cake! It's a crowd pleaser every time! The most moist strawberry cake with cream cheese frosting you'll ever eat!
Provided by Amber
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Muddle thawed strawberries in a bowl. Reserve 1/4 cup for frosting.
- Mix white cake mix and gelatin mix together in a bowl. Add strawberries, eggs, oil, and water and beat until well combined. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Beat cream cheese and butter together in a bowl; mix in reserved strawberries and vanilla extract. Beat in powdered sugar until combined.
- Sandwich cake layers with frosting; spread remaining frosting over the top and sides.
Nutrition Facts : Calories 628.4 calories, Carbohydrate 88.5 g, Cholesterol 102.9 mg, Fat 28.9 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 11.5 g, Sodium 377.3 mg, Sugar 77.1 g
MAMAW EMILY'S STRAWBERRY CAKE
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
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 FROSTED LAYER CAKE
The star of this beautiful cake is the fresh strawberry buttercream frosting that's bursting with summer flavor. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups of the batter in each pan.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
- In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
- Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place in single layer 1/2 cup sliced strawberries on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 84 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 65 g, TransFat 1/2 g
REAL STRAWBERRY FROSTING
I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!
Provided by Candice
Categories Desserts Frostings and Icings
Time 40m
Yield 18
Number Of Ingredients 5
Steps:
- Place strawberries in a blender; puree until smooth.
- Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
- Beat butter with an electric mixer in a bowl until light and fluffy.
- Beat 1 cup confectioners' sugar into butter until just blended.
- Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
- Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
- Beat last 1/2 cup confectioners' sugar into mixture until just blended.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 25 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 24.3 g
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM ICING
This is the real deal! After scouring my all my cookbooks and countless recipes online, I developed a recipe for homemade strawberry cake, no gelatin required! This cake has a wonderful, fresh strawberry taste similar to the flavor combination of strawberry shortcake in a delicate pink layer cake. The color and the flavor are subtle yet delicious. No neon pink here! Just fantastic strawberry flavor. I served this at my daughter's sixth birthday with friends and family and everyone loved it, describing it as 'bakery quality'.
Provided by Jennifer Meyer Bielli
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high.
- Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate.
- Puree strawberries in a blender until smooth and set aside.
- Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed.
- Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 80.9 g, Cholesterol 94 mg, Fat 23.4 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 23 mg, Sugar 62.7 g
CHOCOLATE STRAWBERRY CAKE WITH FLUFFY FROSTING
An impressive chocolate cake with fluffy frosting, fresh strawberries and chocolate chips.
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
- Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, add frosting; fold in whipped topping.
- On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 36 g, TransFat 2 g
STRAWBERRY CAKE AND FROSTING II
This rich cake can be made with any kind of fruit, I have used oranges and cherries, just substitute the flavor of gelatin to match the fruit.
Provided by Teresa
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, eggs and sweetened condensed milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/2 cup coconut and chopped nuts. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, combine the confectioners' sugar, melted margarine, 1/4 cup mashed strawberries and 1/4 cup coconut. Beat until smooth and spread over cake.
Nutrition Facts : Calories 722.3 calories, Carbohydrate 93 g, Cholesterol 66.3 mg, Fat 37.6 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 7.6 g, Sodium 452.5 mg, Sugar 80.3 g
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- Prepare the Cake: Preheat oven to 350°F. Beat sugar and butter with a heavy-duty electric stand mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time; beat on low speed just until incorporated after each addition. Stir in vanilla.
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