FRESH STRAWBERRY UPSIDE DOWN CAKE
I live in Florida and have access to strawberries for a few months at a time. Many of my friends and neighbors can't wait until I start preparing this cake.
Provided by parealtor313
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
- Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 58.3 g, Cholesterol 0.8 mg, Fat 5 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 330.7 mg, Sugar 26.9 g
STRAWBERRY MARSHMALLOW CAKE
This looked beautiful when it came out of the oven. I used a white cake mix and to me it had the taste and texture of angelfood cake.
Provided by Just Sue
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Generously grease a 13x9 pan.
- Sprinkle marshmallows over bottom of pan.
- In a bowl, combine mashed stawberries and gelatin and set aside.
- Make cake batter according to package directions.
- Spread batter over marshmallows in pan.
- Spoon strawberry mixture evenly over batter.
- bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
- Place cake on wire rack to cool.
- When cake is cool you can invert on platter and serve with whpped cream.
Nutrition Facts : Calories 258.1, Fat 4.8, SaturatedFat 0.7, Sodium 326.4, Carbohydrate 52, Fiber 1.4, Sugar 37.7, Protein 3
STRAWBERRY MARSHMALLOW CHEESECAKE
I got this off the back of a bag of Jet Puffed Marshmallows. It's good, but needed a small change to make it really work. I'm posting the recipe in it's original form, but my advice is to increase the Nilla Wafers to 60 and the butter to 3/4 cup. The recipe as written, well, it doesn't actually cover the bottom of a 13x9 pan. Something happened in posting, it's supposed to be JetPuffed StrawberryMallows that are specifically called for. If you can't find the StrawberryMallows, substitute 10 oz plain marshmallows and 1/2 tsp strawberry flavoring/extract. It's seriously the best thing made from strawberries I've ever made, and I will make ANYTHING with strawberries in it.
Provided by nhardinger
Categories Cheesecake
Time 4h20m
Yield 1 13x9 pan, 35 serving(s)
Number Of Ingredients 7
Steps:
- Mix wafer crumbs and butte,r press firmly into bottom of 13x9 inch pan.
- Place marshamllows and frozen berries in large microwaveable bowl. Microwave on HIGH 3 min or until marshmallows are puffed, stirring after 2 minute Stir until well blended, set aside. Beat cream cheese and lemon juice in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped topping; pour over crust.
- Refrigerate 4 hours or until firm. Cut into squares to serve. Store leftover dessert squares in refrigerator.
Nutrition Facts : Calories 157, Fat 11, SaturatedFat 6.4, Cholesterol 30.6, Sodium 87.2, Carbohydrate 13.8, Fiber 0.3, Sugar 6.3, Protein 1.6
STRAWBERRY MASCARPONE CAKE
Don't let the number of steps in this recipe fool you -it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. -Carol Witczak, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl., In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to prepared pans. Bake on lowest oven rack until top springs back when lightly touched, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling., Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange half the strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down. , Gently stir whipped cream; spread over top and sides of cake. Just before serving, arrange remaining strawberries over cake.
Nutrition Facts : Calories 677 calories, Fat 48g fat (22g saturated fat), Cholesterol 196mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 10g protein.
STRAWBERRY MARBLE CAKE
This cake is fantastic to have all year long - but I use it primarily in the summer because it's kept refrigerated so it's nice and cool.
Provided by K. Cipriano
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 15
Number Of Ingredients 7
Steps:
- Prepare and bake marble cake as directed on the box.
- Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours.
- Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 43.1 g, Cholesterol 2.6 mg, Fat 2.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 386.9 mg, Sugar 29.4 g
FRESH STRAWBERRY MARBLE CAKE
I love strawberries and I love cake so I decided to make this. I made this cake for my birthday. It came out great and everyone in the house loved it. Decorate the top with strawberries if desired.
Provided by Junia Sonier
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper; grease and flour the sides.
- Puree whole strawberries in the bowl of a food processor or electric blender and set aside.
- Mix flour, baking soda, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture, alternating with buttermilk, beating well after each addition.
- Beat egg whites in another large bowl with an electric mixer on high speed until peaks form. Gently stir into the batter.
- Pour 1/2 of the batter in a medium bowl and set aside. Add pureed strawberries and food coloring to the remaining batter and mix well.
- Pour batters evenly into the prepared cake pans, alternating between red and white batter in each pan.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Immediately run a spatula between the cakes and the sides of the pans. Let cool for 15 minutes; remove cakes from the pans. Remove paper. Cool completely on wire racks.
- While cakes are cooling, mix confectioners' sugar, cream cheese, butter, milk, strawberry extract, vanilla extract, and food coloring together in a bowl. Let sit for 15 to 30 minutes.
- Frost the bottom cooled cake layer and add 1/2 of the sliced strawberries evenly. Repeat for second layer. Add the top layer. Frost the top and sides, covering any trace of strawberries in the layers.
Nutrition Facts : Calories 818.3 calories, Carbohydrate 113.8 g, Cholesterol 173.6 mg, Fat 38.1 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 311.2 mg, Sugar 92.5 g
STRAWBERRY MOUSSE CAKE
Covered with white-chocolate ganache, this strawberry-mousse cake makes a delightful sweet ending to a summer party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 18
Steps:
- Make the mousse: Puree halved strawberries in a food processor. Pass through a very fine sieve into a bowl (you should have about 1 cup puree). Stir in 1 tablespoon lemon juice; set aside.
- Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth; set aside.
- Put 1/4 cup cool water into a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioners' sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate, and stir until smooth. Whisk in 3/4 cup strawberry puree; reserve remaining 1/4 cup puree.
- Put remaining 1 3/4 cups cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until medium peaks form. Whisk one-third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. Stir 1 tablespoon lemon juice into the sliced berries. Fold berries into mousse; refrigerate 1 hour.
- Preheat oven to 425 degrees. Make the cake: Coat a 12-by-18-by-1-inch rimmed baking sheet with cooking spray. Line bottom with parchment paper, and spray parchment. Dust with flour, and tap out excess.
- Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.
- Remove bowl from mixer; sift together flour and salt over the top of egg mixture, and sprinkle with lemon zest. Using a large rubber spatula, carefully fold the flour mixture into the egg mixture, cutting through center and lifting gently over sides. When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.
- Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7 to 12 minutes. Invert, and unmold cake onto a parchment-lined wire rack; peel parchment from cake, and let cool completely.
- Assemble the cake: Cut cake crosswise into 3 rectangles. Set one layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse over the top (about 2 cups mousse). Top with second cake layer, top side up. Brush with remaining strawberry puree, and spread with a 3/4-inch-thick layer of mousse. Place third cake layer on top, top side up. Refrigerate at least 2 hours (preferably overnight). Trim sides of cake to be straight.
- Make the ganache: Bring cream just to a boil in a small saucepan over medium-high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Let stand until ganache is pourable and has cooled slightly. Pour ganache over top of cake, allowing it to drip down sides. Refrigerate assembled cake 1 hour before serving. Using 2 large spatulas, transfer cake to a serving platter. Garnish with strawberries.
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
BEST STRAWBERRY SHORTCAKE
For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.
Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.
STRAWBERRY MARGARITA CAKE
Nonalcoholic strawberry margarita mix makes this party cake a great addition to picnics and potlucks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h43m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
- In large bowl, beat cake mix, drink mix, oil and egg whites with electric mixer on low speed 2 minutes. Pour into pan. Bake and cool and directed on box for 13x9-inch pan.
- Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 25 g, TransFat 0 g
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