STRAWBERRY CREAM CAKE
Every spring, I anxiously await the arrival of locally grown sweet, red strawberries. Think of a simple sponge cake, sweet strawberries and a creamy cream cheese frosting. This cake is an annual tradition because it's not difficult to make, it looks beautiful-- best of all, it's incredibly delicious!
Provided by Debby - www.AFeastfortheEyes.net
Categories Dessert
Time 1h4m
Number Of Ingredients 17
Steps:
- Adjust oven rack to lower-middle position and heat oven to 325°F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper.
- Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
- In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
- With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
- Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
- Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
- Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
- Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup).
- In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
- In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
- Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
- WHIPPED CREAM FROSTING:
- When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
- Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
- ASSEMBLE THE CAKE:
- Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
- Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
- Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries.
- Serve, or chill for up to 4 hours.
Nutrition Facts : Calories 555 kcal, Carbohydrate 51 g, Protein 8 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 213 mg, Sodium 221 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving
STRAWBERRY CREAM CAKE FROM COOK'S ILLUSTRATED RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 20
Steps:
- CAKE: Adjust oven rack to lower-middle position and heat oven to 325°F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours. STRAWBERRY FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled. WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups). ASSEMBLE THE CAKE: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.
STRAWBERRY CREAM CAKE
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 331 g, Fat 21 g, Fiber 1 g, Protein 5 g
STRAWBERRY CAKE III
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
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
STRAWBERRIES AND CREAM CAKE
Makes an elegant presentation without too much fuss.
Provided by JJ
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 866.7 calories, Carbohydrate 115.1 g, Cholesterol 165.6 mg, Fat 42.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 22.8 g, Sodium 426.7 mg, Sugar 86.1 g
STRAWBERRY CREAM CAKE
"I can't tell you how many times I've made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion."-Agnes DeLeon, Melrose, Montana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.
Nutrition Facts : Calories 408 calories, Fat 21g fat (10g saturated fat), Cholesterol 160mg cholesterol, Sodium 150mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
LAYERED STRAWBERRY CREAM CAKE
I created this dessert one Saturday when my daughter's friends dropped in. It was a hit, and word spread through the high school. It has been renamed "Amber's Dad's Good Stuff." -Frankie Allen Mann, Warrior, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange zest; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice., In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter., Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper and discard. Cool cakes completely., In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners' sugar on high until stiff peaks form. Fold in sour cream., Place one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries.
Nutrition Facts : Calories 419 calories, Fat 24g fat (15g saturated fat), Cholesterol 113mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY CREAM CAKE
Categories Cake Liqueur Milk/Cream Dairy Egg Fruit Dessert Bake Strawberry Summer Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 Servings
Number Of Ingredients 22
Steps:
- Make filling:
- Trim and slice strawberries and in a bowl stir together with sugar and lemon juice. Let strawberry mixture stand at room temperature, stirring occasionally, 4 hours. In a large sieve set over a bowl drain strawberry mixture and reserve strawberries and liquid separately.
- Make custard:
- In a saucepan whisk together all custard ingredients except Punsch until combined well. Bring mixture to a boil over moderate heat, whisking constantly, and simmer, whisking constantly, 1 minute. Whisk Punsch into custard and transfer to a heatproof dish. Cool custard, its surface covered with a round of wax paper. Chill custard, covered, at least 3 hours, or until cold, and up to 2 days.
- Make cake layers:
- Preheat oven to 350° F. Butter two 9- by 2-inch round cake pans and line bottoms with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess flour.
- Into a small bowl sift together flour, baking powder, and salt. In bowl of a standing electric mixer combine eggs and sugar and beat, beginning at moderate speed and gradually increasing to high speed, for a total of 9 to 10 minutes, or until very thick and pale and mixture forms a ribbon when beaters are lifted. Transfer egg mixture to a large bowl (for ease of folding).
- Sift one third flour mixture over egg mixture and with a large rubber spatula fold in gently but thoroughly. Sift and fold remaining flour mixture into egg mixture in 2 more batches in same manner. Fold in butter and vanilla gently but thoroughly.
- Divide batter between pans, smoothing tops, and bake in middle of oven, rotating pans on oven rack after 15 minutes (to ensure even baking), a total of 25 to 30 minutes, or until cake is springy to the touch and a tester comes out clean. Cool cake layers in pans on racks 10 minutes and invert onto racks. Peel off paper and cool completely. Layers may be made 1 day ahead of cake assembly and kept, wrapped tightly in plastic wrap, at room temperature.
- Assemble cake:
- With a long serrated knife halve each cake layer horizontally to make a total of 4 layers. Put 1 cake layer, cut side up, on a serving plate and top with half of reserved strawberry slices, arranging them in an even layer. Drizzle half of reserved strawberry liquid evenly over berries.
- Top filling with second cake layer, cut side down. Whisk custard until smooth and spread layer evenly with custard. Top custard with third cake layer, cut side up. Spread layer evenly with remaining strawberries and drizzle with remaining strawberry liquid. Top filling with remaining cake layer, cut side down. Chill cake, covered with plastic wrap, at least 8 hours and up to 1 day.
- Make frosting:
- In a chilled bowl beat cream with sugar until cream just holds stiff peaks.
- Spread frosting over top and sides of cake. Cake may be frosted 4 hours ahead and chilled. Bring cake to cool room temperature before serving.
- Garnish top of cake with strawberries.
STRAWBERRY CREME CAKE
Make and share this Strawberry Creme Cake recipe from Food.com.
Provided by Marsha Hamner
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour 2 (9-inch) round cake pans.
- Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans.
- Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
- Thinly slice enough strawberries to yield 1 1/4 cups.
- Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam.
- Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries.
- Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries.
- Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely.
- Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake.
- Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.
Nutrition Facts : Calories 172.7, Fat 5.9, SaturatedFat 1, Cholesterol 52.9, Sodium 29.6, Carbohydrate 28.3, Fiber 1.2, Sugar 19.6, Protein 2
STRAWBERRY DREAM CAKE(COOK'S COUNTRY)
Make and share this Strawberry Dream Cake(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
- 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
- 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
- 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
- 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
- 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).
STRAWBERRY CREAM CAKE
A reworked recipe from Pinterest. One of the ingredients (the glazing mix) was unobtainable. Prep time includes chill time. Only half a cake mix is required. Using an entire box will make the bottom layer too thick. Don't worry about the remainder mix. Use it next week because you'll be making this again soon. Note: The recipe won't allow me to put "1/2" package cake mix. For those that may be confused, it is 1/2 (or 0.5) of an 18.25 ounce package white cake mix.
Provided by gailanng
Categories Cheesecake
Time 5h25m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- To make the cake layer: Mix together the ingredients and blend on high for 2 minutes. Pour into a greased and floured 13"x9" pan. Bake at 350 degrees for 20-25 minutes or until done. Cool completely.
- To make the cream layer: Beat the whipping cream on high until soft peaks form; set aside. Beat the cream cheese until smooth and then gradually add the powdered sugar. Gently fold in the whipped cream until well incorporated.
- Spread over the cooled cake and refrigerate.
- To make the strawberry glaze: Slice the strawberries in half or quarters. Sprinkle the desired amount of sugar over the sliced strawberries, tossing to distribute the sugar and allowing the juices to run. Try to keep from over-smashing the berries. Set aside.
- In medium sauce pan over high heat add strawberry gelatin, vanilla pudding mix and water; bring to a boil. Stir constantly until thickened, about 5 minutes.
- Remove from heat and let the mixture stand about 10 minutes or cool enough to the touch.
- Spread or arrange the sweetened strawberries and juices over the cream layer and pour or gently spread the glazing mixture over the strawberry/cream cheese layer of the cake.
- Refrigerate for 4 hours before serving.
Nutrition Facts : Calories 484.6, Fat 20.1, SaturatedFat 10.5, Cholesterol 76.2, Sodium 367, Carbohydrate 73.4, Fiber 1.5, Sugar 61.4, Protein 4.9
STRAWBERRY CREAM CAKE
From Martha Stewart: "Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness. Even better, it can wait patiently in the refrigerator for up to a day." I have not tried this yet and usually don't post what I haven't tried but my friends all rave about this recipe. Feel free to substitute a medley of berries and fruits.
Provided by sofie-a-toast
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
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.
- Make cream: place cream cheese, sugar, vanilla, and salt in bowl and mix at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
- Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, scraping bowl as needed (you should have about 4 1/2 cups).
- 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.
Nutrition Facts : Calories 460.3, Fat 31.1, SaturatedFat 18.4, Cholesterol 158.3, Sodium 277.4, Carbohydrate 41.4, Fiber 1.9, Sugar 25.8, Protein 6
BEAUTIFUL STRAWBERRY CREAM CAKE
This creamy, delicious dessert will make everyone 'ooh' and 'aah' when they see this beauty of a cake. Store in the refrigerator.
Provided by Kedacia
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 50.7 g, Cholesterol 147.3 mg, Fat 21 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 10.5 g, Sodium 148.2 mg, Sugar 33.6 g
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COOK'S ILLUSTRATED STRAWBERRY CREAM CAKE - A BOUNTIFUL …
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5/5 (1)Estimated Reading Time 4 mins
- Preheat oven to 325 degrees, adjust rack to middle. Grease and flour a round 9 by 2 inch cake pan or a 9 inch spring form pan and line with parchment paper.
- Halve 24 of the best looking berries and reserve. It is best to pick berries that are uniform in size, if possible. Quarter the remaining berries; toss with 4-6 tablespoons of sugar in medium bowl and let sit for 1 hour, stirring occasionally. Strain juices from berries and reserve, you should have about 1/2 cup of liquid. In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses. In a small saucepan over medium high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3-5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
- When cake is cooled, place cream cheese, sugar, vanilla and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium high speed until light and fluffy 1-2 minutes, scraping down bowl as needed. Reduce speed to low and add heavy ream in a slow steady stream. When almost fully combined, increase speed to medium high and beat until mixture holds stiff peaks, 2 to 3 minutes more. You should have a total of about 4 1/2 cups of the cream mixture when finished.
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