Strawberry Poppy Seed Cake Recipes

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STRAWBERRY POPPY SEED CAKE



Strawberry Poppy Seed Cake image

Provided by Ashley Manila

Number Of Ingredients 16

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces butter, melted
3/4 cup coconut oil, at room temperature (liquified)
1 cup + 2 tablespoons granulated sugar
Zest of one lemon (about 1 teaspoon)
3 large eggs, at room temperature
1 cup whole milk
1/3 cup full-fat Greek yogurt
2 teaspoons vanilla extract
1/4 cup poppy seeds
1 cup frozen strawberries, sliced
2 tablespoons lemon juice
2 tablespoons whole milk
1 cup powdered sugar

Steps:

  • Preheat oven to 375 degrees (F).
  • Grease and flour a large (I used a 10" pan) loaf pan; set aside.
  • In a large bowl whisk together the flour, baking powder, and salt; set aside.
  • In a large separate bowl mix together the melted butter, oil, sugar, and lemon zest. Add the eggs one at a time, beating well after each addition. Add the milk, Greek yogurt, and vanilla, mixing well to combine. Stir in dry ingredients, stirring until well combine and no large clumps are visible.
  • Stir in strawberries and vanilla.
  • Carefully pour batter into the prepared pan, smoothing the top with a rubber spatula.
  • Place pan in the center of the oven and bake for 60-65 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  • Let the cake cool for 20 minutes before cutting. Serve with fresh strawberries and ice cream (optional, but wonderful!).
  • While the cake is cutting, make the glaze!
  • In a large bowl combine the lemon juice and sugar; whisk until combined. Add the milk and mix until smooth. Pour glaze over the cooled cake before cutting.

STRAWBERRY & POPPY SEED CAKE



Strawberry & poppy seed cake image

A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries - heavenly

Provided by Jane Hornby

Categories     Afternoon tea, Dessert

Time 1h

Yield Cuts into 10-12 slices

Number Of Ingredients 13

4 tbsp poppy seed
200g unsalted butter , melted, plus a little extra for greasing
225g plain flour
1 tsp baking powder
4 large eggs , at room temperature
225g golden caster sugar
1 tsp vanilla extract
zest and juice 1 large orange
100g golden caster sugar
1 tbsp orange liqueur (optional)
170g pot full-fat Greek yogurt
500ml pot full-fat crème fraîche
350g strawberry , sliced, plus extra to serve (optional)

Steps:

  • Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.
  • Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.
  • To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.
  • To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.

Nutrition Facts : Calories 503 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

LEMON POPPY SEED BUNDT CAKE



Lemon Poppy Seed Bundt Cake image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan
2 1/2 cups all-purpose flour, plus more for the pan
1/4 cup poppy seeds
3 tablespoons lemon zest plus 1/3 cup fresh lemon juice
2 teaspoons limoncello
4 large eggs, at room temperature, whisked
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup confectioners' sugar
2 tablespoons strawberry jelly or preserves
1 teaspoon vanilla bean paste or extract
1 lemon, zested, plus 2 tablespoons fresh lemon juice
Yellow and pink sprinkles, for garnish

Steps:

  • For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan.
  • Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
  • In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top.
  • Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
  • For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles.

BUTTERMILK-POPPY SEED SKILLET CAKE WITH STRAWBERRIES



Buttermilk-Poppy Seed Skillet Cake with Strawberries image

This cake was born out of the need to use up some extra buttermilk and strawberries before they went bad. You can make this in a 9-inch cake pan instead of a skillet, if desired.

Provided by Kim

Time 1h15m

Yield 10

Number Of Ingredients 13

½ cup unsalted butter
2 ½ cups all-purpose flour
1 cup white sugar
1 ½ tablespoons poppy seeds
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cardamom
1 ½ cups buttermilk, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups strawberries, hulled and halved

Steps:

  • Place butter into a 10-inch cast iron skillet. Place skillet into an oven and turn on to 350 degrees F (175 degrees C) to allow butter to melt, 2 to 4 minutes.
  • While butter melts, mix together flour, sugar, poppy seeds, baking powder, baking soda, salt, and cardamom in a large bowl.
  • When butter has fully melted, remove skillet from oven and gently swirl to coat bottom with butter. Pour melted butter over the dry ingredients, and set skillet aside. Stir melted butter into dry ingredients a few times to allow it to cool slightly. Add buttermilk, eggs, vanilla, and almond extracts and mix just until batter has no dry clumps of flour in it.
  • Pour batter into the skillet and spread into an even layer. Sprinkle halved strawberries evenly over the top and place skillet into the oven.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 55 to 60 minutes. If cake begins to over-brown at any point during baking process, turn the oven temperature down to 325 degrees F (165 degrees C) and continue to bake until done (baking time will vary with a lower oven temperature). Allow cake to cool before slicing.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 48.8 g, Cholesterol 63.1 mg, Fat 11.5 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 6.5 g, Sodium 331.9 mg, Sugar 23.7 g

POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM



Poppy Seed Layer Cake with Strawberries and White Chocolate Cream image

Provided by Karen Barker

Categories     Cake     Milk/Cream     Chocolate     Fruit     Dessert     Bake     Strawberry     Lemon     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 23

For cake:
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon plus 1 teaspoon grated lemon peel
4 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup buttermilk, room temperature
2 tablespoons poppy seeds
For white chocolate cream:
3/4 cup sugar
2 large eggs
6 tablespoons fresh lemon juice
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 cups chilled whipping cream
2 1/2 cups sliced hulled strawberries
4 ounces good-quality white chocolate, shaved into curls
12 whole strawberries

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
  • Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
  • Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
  • Make white chocolate cream:
  • Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
  • Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
  • Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

POPPY SEED CAKE



Poppy Seed Cake image

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

1 cup poppy seeds
1 cup milk or soy milk
1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
2 cups all-purpose flour, plus additional for dusting pan
2 cups sugar
3 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Confectioners' sugar, for dusting

Steps:

  • In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
  • Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
  • In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
  • Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram

BLUEBERRY POPPY SEED CAKE



Blueberry Poppy Seed Cake image

This simple one-bowl recipe highlights blueberries and poppy seeds in a fluffy vanilla- and almond-scented batter that comes together in a flash. It travels well, which makes it a perfect picnic dessert or beach snack, and it's just as good for breakfast the next day. The combination of butter and oil gives the cake great flavor, but, more important, keeps it moist for days on the counter. For those who are not fans of almond extract, feel free to leave it out and replace it with more vanilla extract.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h15m

Yield One 9-inch round or 8-inch square cake

Number Of Ingredients 15

Nonstick cooking spray
3/4 cup/150 grams granulated sugar
1/4 cup/62 grams unsalted butter, softened
1/4 cup/60 milliliters canola or other neutral oil
2 large eggs
3/4 cup/165 grams sour cream
1 1/4 teaspoons almond extract (optional)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal)
1 1/2 cups/190 grams all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons poppy seeds
1 1/3 cups/186 grams fresh blueberries
1 tablespoon turbinado sugar

Steps:

  • Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square pan or 9-inch round pan with cooking spray and line the base with parchment paper.
  • In a large bowl, with an electric mixer on medium-high, beat the granulated sugar, butter and oil until light and fluffy, about 3 minutes. Add the eggs and beat until well combined, then add the sour cream, almond extract (if using), vanilla extract and salt. Beat until well combined.
  • Add the flour, baking powder, baking soda and poppy seeds. Mix on low speed until just combined, then fold in 1 cup/140 grams blueberries with a rubber spatula. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/3 cup/46 grams blueberries on top, then sprinkle on the turbinado sugar.
  • Bake until golden and puffed, and a tester inserted into the center comes out clean, 35 to 45 minutes.
  • Let the cake cool in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and remove the parchment paper. Place a plate or another wire rack on top of the cake and invert it again so the sugared side is up. The cake will keep loosely wrapped at room temperature for up to 3 days.

STRAWBERRY SALAD WITH POPPY SEED DRESSING



Strawberry Salad with Poppy Seed Dressing image

My family is always happy to see this fruit and veggie salad on the table. If strawberries aren't available, substitute mandarin oranges and dried cranberries. -Irene Keller, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn (about 8 cups)
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
DRESSING:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon 2% milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds

Steps:

  • Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool. , Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.

Nutrition Facts : Calories 110 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 33mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

POPPY SEED CAKE III



Poppy Seed Cake III image

A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.

Provided by Anne Fikaris

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h30m

Yield 14

Number Of Ingredients 9

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups white sugar
4 eggs
½ teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
¼ cup poppy seeds

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
  • In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g

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Heat oven to 400°F (200°C) and grease and line 8-in. (20-cm) round cake pan according to package directions. Prepare cake batter according to package directions. Fold poppy seeds and lemon zest into batter. Scrape into prepared pan; smooth top. Step 2 Bake 29 to 33 min. and cool according to package directions. Using a large serrated knife ...
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STRAWBERRY POPPY SEED CAKE RECIPE: OPTIMAL RESOLUTION LIST ...
Holiday Cheese Ball Recipes With Cream Cheese Dunkin Donuts Holiday 2021 Menu Vegan Holiday Main Dish Recipes
From recipeschoice.com


POPPY SEED CAKE WITH STREUSEL - TRADITIONAL GERMAN ...
2022-03-08 Line the springform pan bottom with dough and pull some dough up on the sides to form an about 1-inch-high rim. Add flour, sugar, soft butter, vanilla extract, and almond slices to a mixing bowl, knead until crumbles (streusel) form. Pour the filling into the baking pan and place the streusel on top of the filling.
From alltastesgerman.com


RECIPE - STRAWBERRY POPPY SEED CAKE ROLL
2019-07-12 Strawberry Poppy Seed Cake Roll. Poppy Seed Filling 225 grams Blue Bird Poppy Seeds ™ 175 grams Milk 57 grams Butter 150 grams Sugar Pinch of salt 2 eggs. Instructions. On medium heat, bring the butter, milk, salt, and sugar to a simmer while stirring until the sugar is completely dissolved. Crack the eggs into a separate bowl and gently beat them. …
From lonegoosebakery.com


LEMON POPPY SEED CUPCAKES WITH STRAWBERRY FROSTING - YOUR ...
2014-06-02 Preheat oven to 350 degrees and line pans with cupcakes liners. 2. Sift cake mix into a small bowl and set aside. 3. In a large bowl, combine lemon zest, eggs, oil, milk and sour cream until smooth. 4. Add cake mix and stir until smooth. 5. Add in poppy seeds and stir again.
From yourcupofcake.com


STRAWBERRY POPPY SEED SALAD - RECIPES - PAGE 2 | COOKS.COM
Wash and tear lettuce into ... into 1/2 rounds onion and add. Toss salad. Combine all ingredients of dressing. Shake or mix and pour over salad. Ingredients: 8 (mayonnaise .. milk .. onion .. seeds .. strawberries ...) 15. SUMMER SALAD WITH POPPY SEED DRESSING. Slice strawberries and bananas. Add to spinach salad.
From cooks.com


STRAWBERRY & POPPY SEED CAKE RECIPE | NEW IDEA FOOD
Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.
From newideafood.com.au


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