Strawberry Wine Cake Recipes

WINE CAKE WITH MACERATED STRAWBERRIES

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together matzo cake meal, potato starch, and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure.
• Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes.
• With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined.
• Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
• Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles.
• Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.
• Macerate strawberries:
• While cake cools, gently stir together strawberries, wine, and sugar until sugar is dissolved, then let stand at least 30 minutes.
• Dust cake with Passover confectioners sugar and serve with strawberries.

STRAWBERRIES AND WINE FLOWER CHEESECAKE

Steps:

• Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Set aside.
• Microwave the butter in a small microwave-safe bowl until melted, about 45 seconds. Set aside. Put the shortbread cookies into a food processor and process until the cookies are broken down to fine crumbs. Add the melted butter and pulse until just combined and the mixture resembles wet sand. Do not overmix or the cookies will become pasty.
• Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
• Combine 1 package of gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages of gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes.
• Pour the gelatin mixture into a large bowl and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
• Meanwhile, trim away the green tops from the strawberries. The trimmed strawberries should be no longer than 1 1/2 inches tall (1 inch is ideal). Slice the strawberries into 1/4-inch-thick pieces, saving any small end pieces for another use.
• Starting from the outside edge of the cheesecake, shingle the strawberries (pointed side outward and upward) in a circular pattern, leaning the tips of the strawberries against the edge of the pan, about 26 strawberry slices total. Continue this pattern, working inward and making 3 additional concentric circles with the strawberries overlapping each other, leaving at least 2 1/2 inches of empty space in the center of the cheesecake. (You may have strawberries left over.) Arrange the mandarin oranges in the center (rounded side outward and upward) so that the cheesecake is completely covered.
• Use a large spoon to stir the gelatin until mostly smooth. Gently spoon the mixture evenly on top of the fruit, then use the back of an offset spatula to smooth out the top as much as possible. (For a really smooth top, dip the offset spatula into boiling water, wipe it dry and smooth out the top further.) Refrigerate the cheesecake until the gelatin is completely set, at least 4 hours and up to overnight.
• Use an offset spatula to carefully loosen the sides of the cheesecake from the pan, then open the clasp and remove the outer ring. Cut into slices and serve immediately.

CREAMY STRAWBERRY ICEBOX CAKE

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt., Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top. , Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.

MOMMA'S WINE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
• In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
• Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

STRAWBERRY SUMAC CAKE

Steps:

• Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
• Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
• In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
• Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
• Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
• In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
• Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).