Strawberry Swirl Cake Recipes

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STRAWBERRY-SWIRL CAKE



Strawberry-Swirl Cake image

Check out this video to see how you can make a Strawberry-Swirl Cake. Our Strawberry-Swirl Cake turns an ordinary box cake mix into something scrumptious.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 16 servings

Number Of Ingredients 6

1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups sliced fresh strawberries

Steps:

  • Heat oven to 350°F.
  • Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
  • Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
  • Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.6189 g, Sugar 0 g, Protein 2 g

PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE



PHILADELPHIA New York-Style Strawberry Swirl Cheesecake image

This delicious creamy cheesecake is baked with a flavorful swirl of strawberry jam, which not only makes it taste fruity, but look sensational, too!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h25m

Yield 16

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
⅓ cup SMUCKER'S® Seedless Strawberry Jam

Steps:

  • Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

STRAWBERRY-SWIRL BUNDT CAKE



Strawberry-Swirl Bundt Cake image

This rosy riff on a strawberry shortcake is sure to become a new Bundt cake classic. Egg whites and cake flour create a stark white batter (and super tender crumb) that is a perfect canvas for tinting. For the pink part, flavor a third of the batter with ground freeze-dried strawberries. Alternate pouring in the two batters; then swoosh a knife through a few times to swirl. To serve, fill the center of the cake with whipped cream and macerated berries and prepare to impress.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 4h50m

Yield Serves 12 to 16

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pan
3 1/2 cups cake flour (not self-rising), whisked, plus more for pan
2/3 cup egg whites (from 5 to 6 large eggs)
3/4 cup whole milk
2 1/2 teaspoons pure vanilla extract
1 3/4 teaspoons plus a pinch of kosher salt
4 teaspoons baking powder
1 3/4 cups plus 3 tablespoons granulated sugar
4 tablespoons ground freeze-dried strawberries (1/2 ounce)
2 drops pink gel-paste food coloring
1 quart fresh strawberries, hulled and sliced (2 1/2 cups)
1 cup heavy cream
2 tablespoons confectioners' sugar, plus more for dusting

Steps:

  • Preheat oven to 350°F, with a rack in center. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Whisk together egg whites, milk, and vanilla. Beat butter with 1 3/4 teaspoons salt, baking powder, and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
  • Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour. (You should have about 7 cups batter.) Separate 2 cups batter and stir in freeze-dried strawberries.
  • Transfer 1/4 cup strawberry batter to a small bowl; stir in pink gel paste until combined. Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color.
  • Spoon 2 1/2 cups vanilla batter into bottom of pan. Top with all of strawberry batter, then remaining vanilla. Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of places to further marble.
  • Place pan in oven; reduce temperature to 325°F. Bake until top of cake springs back when lightly touched, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
  • Stir together strawberries, remaining 3 tablespoons granulated sugar, and a pinch of salt; let stand until sugar dissolves, about 15 minutes. Meanwhile, beat cream with confectioners' sugar on high speed to soft peaks. Dust cake with more confectioners' sugar and serve with whipped cream and macerated berries.

STRAWBERRY CHEESECAKE SWIRL



Strawberry Cheesecake Swirl image

Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 10

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 packages (10 ounces each) frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water, optional

Steps:

  • Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY SWIRL LEMON CAKE RECIPE BY TASTY



Strawberry Swirl Lemon Cake Recipe by Tasty image

Here's what you need: cream cheese, powdered sugar, vanilla extract, strawberry jam, all-purpose flour, granulated sugar, baking powder, salt, large eggs, milk, butter, vanilla extract, lemon, lemon, powdered sugar, lemon, lemon

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 17

8 oz cream cheese, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
18 oz strawberry jam, 1 jar
3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
2 large eggs
1 ⅓ cups milk
½ cup butter, melted, 1 stick
2 teaspoons vanilla extract
1 lemon, zested
1 lemon, juiced
2 cups powdered sugar
1 lemon, zested
1 lemon, juiced

Steps:

  • Grease an 11-inch (25cm) round cake pan and line with parchment paper.
  • Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
  • In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
  • Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
  • Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
  • Pour the batter into the prepared cake pan.
  • Preheat the oven to 350˚F (180˚C).
  • Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
  • Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
  • Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
  • Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
  • Remove the cooled cake from the pan and evenly pour over the glaze.
  • Allow the glaze to set before serving.
  • Enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 155 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 96 grams

STRAWBERRY SWIRL CREAM CHEESE POUND CAKE RECIPE



Strawberry Swirl Cream Cheese Pound Cake Recipe image

This reader recipe is not only a moist, crowd-pleasing pound cake - it's also got a beautifully swirled presentation. Pound cakes are a classic Southern dessert that find their way onto tables of all occasions. A thick slice is the perfect way to welcome new neighbors, cheer up a friend, or feed a crowd at the church potluck, and you won't need to worry about frosting cake layers or transporting a delicate dessert. In this recipe, the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual. Fresh strawberries and whipping cream are a bright, colorful garnish for this pound cake. For the strawberry swirl, we used pre-made strawberry glaze for convenience. Dollop the glaze in layers throughout the pound cake batter to achieve this marbled look, and watch guests swoon as you cut into the cake.

Provided by Southern Living Editors

Categories     Desserts

Time 2h35m

Yield 12 servings

Number Of Ingredients 8

1 1/2 cups butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup strawberry glaze

Steps:

  • Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer. Repeat procedure once, and top with remaining third of batter.
  • Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
  • NOTE: We tested with Marzetti Glaze for Strawberries.

STRAWBERRY SWIRL CAKE



Strawberry Swirl Cake image

Make and share this Strawberry Swirl Cake recipe from Food.com.

Provided by Vino Girl

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 9

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package strawberry gelatin
2/3 cup sour cream
2/3 cup powdered sugar
1 (8 ounce) container Cool Whip Topping, thawed
1 1/2 cups sliced strawberries, divided

Steps:

  • Preheat oven to 350°F
  • Grease two 8 or 9 inch round cake pans; set aside.
  • Prepare cake batter as directed on package.
  • Pour half of the batter into medium bowl.
  • Add dry gelatin mix; stir until well blended.
  • Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.
  • Lightly swirl batters together using a teaspoon. (Do not overswirl.)
  • Bake 30 minutes.
  • Cool 30 minutes in pans. Remove to wire racks; cool completely.
  • Mix sour cream and powdered sugar in medium bowl until well blended.
  • Gently stir in whipped topping.
  • Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.
  • Top with 1 cup of the strawberries and remaining cake layer.
  • Spread top and side of cake with remaining whipped topping mixture.
  • Top with remaining 1/2 cup strawberries just before serving.
  • Store leftover cake in refrigerator.

Nutrition Facts : Calories 294.1, Fat 15.4, SaturatedFat 5.7, Cholesterol 23.8, Sodium 259.6, Carbohydrate 36.8, Fiber 0.6, Sugar 27.7, Protein 3.2

STRAWBERRY CREAM CHEESE SWIRL CAKE



Strawberry Cream Cheese Swirl Cake image

This is a buttery cake topped with cream cheese-strawberry swirl, the cake can be baked in a 10-inch springform pan also, and is prepared totally on a food processor, the sour cream may be replaced with buttermilk.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 9-12 serving(s)

Number Of Ingredients 15

1 (8 ounce) package cream cheese, softened
3 tablespoons sugar (or to taste)
3 tablespoons flour
1 egg
1/2 cup butter, softened
1 1/3 cups sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon extract
2 eggs
1/2 cup sour cream
2 1/2 cups flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup strawberry preserves

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Grease a 13 x 9-inch baking pan.
  • To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
  • In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
  • Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
  • Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
  • Spoon batter into prepared baking pan.
  • Spoon on cream cheese mixture topping (don't worry if there are open spaces).
  • Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
  • Swirl the jam and the cream cheese topping to make a gentle marble effect.
  • Bake for 35-40 minutes, or until cake is set and the topping seems dry.
  • Cool completely and dust with powdered sugar.

Nutrition Facts : Calories 574.3, Fat 23.7, SaturatedFat 14.3, Cholesterol 131, Sodium 387.1, Carbohydrate 82.4, Fiber 1.3, Sugar 47.1, Protein 8.5

STRAWBERRY SWIRL CAKE



Strawberry Swirl Cake image

White and strawberry-flavored cakes are swirled together, baked, and then layered with fresh strawberries and a creamy topping.

Provided by Allrecipes Member

Categories     Strawberry Cake

Time 1h35m

Yield 16

Number Of Ingredients 6

1 (18.25 ounce) package white cake mix
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
⅔ cup BREAKSTONE'S or KNUDSEN Sour Cream
⅔ cup powdered sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 ½ cups sliced strawberries

Steps:

  • Preheat oven to 350 degrees F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.
  • Bake 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.
  • Mix sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.

Nutrition Facts : Calories 238.7 calories, Carbohydrate 40.1 g, Cholesterol 8.8 mg, Fat 7.5 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 4.3 g, Sodium 238.7 mg, Sugar 27.4 g

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2016-04-11 Drop strawberry glaze onto batter. Twirl gently with a knife to make swirls. Add another 1/3 of the cake batter, drop more swirls of strawberry glaze and swirl again. Top with last 1/3 of the batter. Bake for 60 to 70 minutes at 350. When cake is done, remove from oven and allow to cool for 15 or 20 minutes.
From simplysouthernmom.com


WOOLWORTHS SUPERMARKET - BUY GROCERIES ONLINE
Step 7. Place cream cheese into food processor and process until smooth. Add condensed milk, vanilla and gelatine mixture and process again until combined. Stir in diced strawberries. Pour mixture over base. Using a teaspoon, drop small dollops of strawberry purée over the mixture. Drag a knife through the purée to give a swirl effect.
From woolworths.com.au


STRAWBERRY SWIRL CAKE | KOWALSKI'S MARKETS
Directions. In a food processor, pulse freeze-dried strawberries into a very fine powder; set aside. Prepare cake batter according to pkg. directions, adding vanilla paste to the batter. Pour ⅔ of the batter into a prepared pan (s); set aside. Add about ½ of the strawberry powder and food coloring to the remaining batter; beat on high speed ...
From kowalskis.com


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