Strawberry Dream Cake I Recipes

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STRAWBERRY DREAM CAKE I



Strawberry Dream Cake I image

Pudding like strawberry cake with a decadent white chocolate frosting.

Provided by Beth Lemieux

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package white cake mix
1 ½ cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
½ pint sliced fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
  • To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.6 g, Cholesterol 31.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 9.6 g, Sodium 198.4 mg, Sugar 23.5 g

STRAWBERRY DREAM CAKE RECIPE - (4.5/5)



Strawberry Dream Cake Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 16

CAKE:
10 ounces frozen whole strawberries (2-cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9-ounces) cake flour
1 3/4 cups (12 1/4-ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
FROSTING:
10 tablespoons unsalted butter, softened
2 1/4 cups (9-ounces) confectioners' sugar
12 ounces cream cheese, cut into 12 pieces and softened
Pinch of salt
8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2-cups)

Steps:

  • Cake: Adjust oven rack to middle position and heat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour. 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. 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. 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.) 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. 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 DREAM CAKE



Strawberry Dream Cake image

This gorgeous cake is even more amazing when you slice into it, revealing the rows of perfect strawberries.

Provided by Southern Living Editors

Time 2h10m

Yield Serves 12

Number Of Ingredients 19

CAKE LAYERS
Shortening
Flour for pans
1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups (about 12 oz.) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon table salt
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 (16-oz.) containers fresh strawberries
DREAMY WHIPPED FROSTING
1 (8-oz.) container mascarpone cheese, softened
2/3 cup granulated sugar, divided
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.
  • Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.
  • Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
  • Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.
  • Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
  • Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
  • Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.
  • Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.

STRAWBERRY DREAM CAKE



Strawberry Dream Cake image

My mom used to make this when we were kids and we all loved it. It is a very moist white cake mix with strawberry stripes made with strawberry jello which is absorbed into the cake. The center of the stripes are filled with vanilla pudding and the cake is frosted with cool whip.

Provided by More Sunshine

Categories     Dessert

Time 5h15m

Yield 10 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) Betty Crocker Super Moist cake mix (white)
3 eggs
1/3 cup oil
1 1/3 cups water
6 ounces strawberry Jell-O gelatin dessert
1 cup boiling water
1 cup cold water
1 (3 1/2 ounce) package vanilla instant pudding mix
2 cups milk
1 (16 ounce) container Cool Whip

Steps:

  • In a large bowl, combine the eggs, 1/3 cup oil and 1 1/3 cups water; beating on medium speed until very frothy.
  • Add the cake mix; beat on low speed until just blended; beat on medium speed 2 minutes.
  • Pour into a greased 13x9 inch cake pan and bake for 35-40 minutes, or until wooden tooth pick inserted in the center comes out clean.
  • Cool in pan 15 minutes.
  • Dissolve Jell-O in 1 cup of boiling water in a small bowl. Mix in 1 cup of cold water.
  • Beat the pudding mix into the 2 cups cold milk. Mix with electric mixer on low for 2 minutes. Refrigerate until ready to use.
  • Gently prick cake with a fork by putting the fork in cake about three quarters of the way down and carefully pulling the cake back. While fork is still in cake, spoon about a tablespoon of the Jell-O in the prick mark. (You may find it easier to use a liquid measuring cup or a baster instead of spooning the Jell-O in.) Do this at 1/2 inch intervals over the whole cake.
  • Pour remaining Jell-O over the cake.
  • Spoon the pudding in the same place as the Jell-O by gently pulling the cake back again with the fork.
  • Chill, covered, for 2 hours.
  • Frost with cool whip. Chill again for at least 2 hours.
  • It is best to make this cake the day before.

Nutrition Facts : Calories 362.8, Fat 22.1, SaturatedFat 12.4, Cholesterol 70.3, Sodium 275.8, Carbohydrate 37.2, Sugar 34.1, Protein 5.4

STRAWBERRY DREAM CAKE



Strawberry Dream Cake image

If you enjoyed the Dreamsicle cake then you will probably like this one too. I was just playing around in the kitchen one day and had a bunch of strawberries so thought I would try making this one by substituting orange for strawberry. It actually turned out pretty good and has become a family favorite also...I hope you enjoy it. For a special treat, tint the coconut by putting some in a zip lock bag and adding a couple of drops of red food coloring and dipping whole strawberries in white chocolate to decorate the top.

Provided by Linda Griffith @sothernladee

Categories     Cakes

Number Of Ingredients 13

1 - strawberry cake mix (duncan hines)
1 cup(s) whole milk
1/2 cup(s) canola oil
1 small box of strawberry jello
1 small box of white chocolate jello pudding
4 large eggs
FROSTING
1 medium coontainer of coolwhip
1 pint(s) chopped strawberries, covered with 1/4 cup of sugar
1 cup(s) sour cream
2 package(s) frozen coconut
1 1/2 cup(s) sugar
1/2 pint(s) whole strawberries to use on top of cake

Steps:

  • Mix strawberries with 1/4 cup of sugar and let them set and juice up while putting cake mix together.
  • Preheat oven to 325 if using dark coated cake pans or 350 if using shiny cake pans.
  • Coat three 8 or 9 inch pans with shortening and shake with flour. Set aside
  • In a large mixing bowl, add the cake mix, Strawberry Jello and the Canola Oil. Add the milk, jello pudding mix and four large eggs, one at a time, beating well after each addition.
  • Divide batter evenly among the three pans. Bake for 30 minutes. Remove from oven and let set a few minutes before removing from pans.
  • Remove from pans and let cool completely on wire cake racks.
  • Drain the strawberries in a colander making sure no juice remains. This could make your icing too runny. Add one cup of the Cool Whip to the strawberries, along with the cup of sour cream, frozen coconut and 1 1/2 cup of granulated sugar. This goes in between the two layers. You should have a bit left. Add the rest of the Cool Whip to this and frost the top and sides.
  • Decorate the top with Whole Strawberries, plain or dipped in white chocolate.

STRAWBERRY DREAM CAKE I



Strawberry Dream Cake I image

Pudding like strawberry cake with a decadent white chocolate frosting.

Provided by lemieuxbgvsuedu

Categories     Strawberry Desserts

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package white cake mix
1 ½ cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
½ pint sliced fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
  • To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.6 g, Cholesterol 31.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 9.6 g, Sodium 198.4 mg, Sugar 23.5 g

STRAWBERRY DREAM CAKE



Strawberry Dream Cake image

Absolutely delicious! Nice as an Easter/springtime dessert, or at a barbecue. Cooking time includes refrigeration time.

Provided by LorenLou

Categories     Dessert

Time 15h40m

Yield 12-15 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box white cake mix, prepared with (or follow directions for prep on your package instructions, or make from scratch)
1 1/4 cups water
1/3 cup canola oil
3 eggs
2 (16 ounce) packages sliced frozen strawberries, thawed
1 (3 5/8 ounce) package vanilla instant pudding mix, prepared with
2 cups milk
whipped topping

Steps:

  • Set frozen strawberries out to thaw.
  • Preheat oven to 350°F.
  • Prepare cake (ie beat cake mix, water, oil and eggs in large bowl with mixer for about 2 minutes), or according to package directions.
  • Bake in 13x9-inch glass pan at 350 for about 33 minutes.
  • As soon as the cake is removed from the oven, pierce the top of the cake (all over) with a fork, until the top becomes very crumbly.
  • Spread the strawberries, including juice, over the top of the cake.
  • Refrigerate about 3 hours.
  • Prepare the vanilla pudding with the milk, or according to package directions.
  • Spread on top of cooled cake.
  • Refrigerate again, overnight.
  • Serve with whipped topping.
  • Enjoy!

Nutrition Facts : Calories 341.7, Fat 13.7, SaturatedFat 2.5, Cholesterol 58.6, Sodium 451.2, Carbohydrate 50.7, Fiber 2, Sugar 35.2, Protein 5.2

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Top Asked Questions

How do you make a strawberry cake?
Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans. Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown.
How much cream cheese do you put in a strawberry cake?
Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
How do you Make Strawberry frosting?
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.
What does strawberry cake taste like?
This strawberry cake uses a strawberry puree as a natural strawberry flavoring. It tastes light and fresh with a cream cheese frosting and goes well with any occasion. Fresh strawberries and mini-marshmallows create a delicious topping for light, yellow cake.

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