Strawberry Glazed Cake Recipes

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STRAWBERRY GLAZED POUND CAKE



Strawberry Glazed Pound Cake image

This incredible Strawberry Glazed Pound Cake is rich and dense, yet light with a slight touch of lemon, then drizzled with a delicious sweet and easy to make glaze.

Provided by Joanna Cismaru

Categories     cake     Dessert

Time 1h20m

Number Of Ingredients 17

2 3/4 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter (unsalted, room temperature, 2 sticks)
2 cups sugar
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 teaspoon lemon zest
2 tablespoon lemon juice
1 cup sour cream
1/4 cup milk
2 cups strawberries (chopped)
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

Steps:

  • Preheat your oven to 350 F degrees. Spray a 10 or 12 cup Bundt pan with cooking spray and set aside.
  • In a medium size bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  • In the bowl of your mixer beat together the butter, sugar and vegetable oil on medium speed until light and fluffy. Add the eggs and mix for another 30 seconds or until well incorporated. Add the vanilla, lemon zest, lemon juice, sour cream, milk and continue mixing until everything is well incorporated.
  • Add the flour mixture to the mixer bowl and mix until all the flour is well incorporated into the batter.
  • Pour the batter into the prepared bundt pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean.
  • Cool the cake for 15 minutes before removing from pan, then continue cooling on a wire rack or serving plate.
  • While the cake is baking, prepare the strawberry glaze. In a saucepan, add all the strawberry glaze ingredients, and bring to a boil over medium heat. Reduce the heat, to medium low and continue cooking for another 5 minutes, until the sauce thickens. Pour the strawberry mixture into a blender and blend until smooth.
  • Let the glaze cool completely before drizzling over the cake. If you like you can top the pound cake with additional strawberries.

Nutrition Facts : Calories 370 kcal, Carbohydrate 49 g, Protein 4 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 95 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 slice

STRAWBERRY GLAZE



Strawberry Glaze image

Sick of the fake, overly sweet strawberry glaze sold at the grocery store? Give this easy recipe a try, you'll never go back to that artificial stuff again! Serve over pound cake with cut strawberries and whipped cream, or over vanilla ice cream.

Provided by Tracy McKibben

Categories     Dessert Glaze Recipes

Time 15m

Yield 8

Number Of Ingredients 6

2 cups fresh strawberries, hulled
2 ¼ teaspoons cornstarch
2 tablespoons cold water
¼ cup white sugar
½ tablespoon unsalted butter
1 teaspoon lemon juice

Steps:

  • Blend or puree the strawberries into a liquid.
  • Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
  • Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 10 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 0.7 mg, Sugar 8.1 g

GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE



Glazed Strawberry Jam-Filled Coffee Cake image

Sneak a layer of strawberry jam into the sour cream coffee cake, sprinkle on the crumb topping and drizzle with an easy glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup strawberry jam
3/4 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

STRAWBERRY GLAZE



Strawberry Glaze image

A Strawberry Glaze I haven't found on Zaar. I haven't try it but I guess it's delicious on a piece of cake :P

Provided by Boomette

Categories     Dessert

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

1 cup strawberry, washed and hulled
1/2 cup sugar
1 1/2 tablespoons cornstarch
2 tablespoons Grand Marnier or 1 1/2 teaspoons orange extract

Steps:

  • Mash strawberries.
  • Combine them with sugar and cornstarch in a heavy saucepan.
  • Stir well.
  • Cook oven medium heat until thick, stirring constantly.
  • Stir in Grand Marnier.
  • Cover and chill.

Nutrition Facts : Calories 638.4, Fat 0.6, Sodium 4.7, Carbohydrate 162.7, Fiber 4, Sugar 142.5, Protein 1.3

GLAZED STRAWBERRY CHEESECAKE



Glazed Strawberry Cheesecake image

This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 14

3/4 cup ground pecans
3/4 cup crushed vanilla wafers (about 25 wafers)
3 tablespoons unsalted butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-2/3 cups sugar, divided
3 teaspoons vanilla extract, divided
4 large eggs, lightly beaten
1 cup sour cream
GLAZE:
4 teaspoons cornstarch
1/3 cup orange liqueur
1 jar (10 ounces) seedless raspberry spreadable fruit
1 pound fresh strawberries, hulled and sliced

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

CHAMOMILE TEA CAKE WITH STRAWBERRY ICING



Chamomile Tea Cake With Strawberry Icing image

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn't required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

Provided by Eric Kim

Categories     cakes, dessert

Time 2h15m

Yield One 9-inch loaf

Number Of Ingredients 13

1/2 cup/115 grams unsalted butter
2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse
1 cup/240 milliliters whole milk
Nonstick cooking spray
1 cup/200 grams granulated sugar
1/2 teaspoon coarse kosher salt
2 large eggs
1 large lemon
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 1/2 cups/192 grams all-purpose flour
1 cup/124 grams confectioners' sugar
1/2 cup/8 grams freeze-dried strawberries

Steps:

  • In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
  • Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
  • Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
  • Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
  • Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
  • While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
  • If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

STRAWBERRY CAKE AND FROSTING I



Strawberry Cake and Frosting I image

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

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package strawberry flavored Jell-O® mix
3 tablespoons all-purpose flour
½ cup water
⅔ cup vegetable oil
4 eggs
1 (10 ounce) package frozen strawberries
½ cup butter
4 ¾ cups confectioners' sugar

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

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From myincrediblerecipes.com


CLASSIC POUND CAKE WITH STRAWBERRY GLAZE - A BEAUTIFUL PLATE
2014-07-18 Place pan on a wire rack and allow to cool in the pan for 5 to 10 minutes. Remove the cake from the pan and set back on the rack to cool to room temperature before glazing. Prepare Glaze: Combine the chopped strawberries, powdered sugar, and lemon juice in the bowl of a small food processor. Pulse until smooth.
From abeautifulplate.com


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