Supreme Strawberry Cake Recipes

SUPREME STRAWBERRY TOPPING

Supreme Strawberry Topping image

Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.

Provided by Brad G Reynolds

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 35m

Yield 4

Number Of Ingredients 3

Ingredients

1 pint fresh strawberries
⅓ cup white sugar
1 teaspoon vanilla

Steps:

Wash strawberries and remove stems; cut large berries in half or roughly chop them.
Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g

STRAWBERRY CHEESECAKE SUPREME

Strawberry Cheesecake Supreme image

Top a citrus cheesecake with whipped topping in this strawberry cheesecake recipe. You'll wonder where this strawberry cheesecake recipe has been hiding!

Provided by My Food and Family

Categories Baking Ingredients

Time 3h35m

Yield 16 servings

Number Of Ingredients 11

Ingredients

28 vanilla wafers, finely crushed
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/3 cup butter, melted
4 cups fresh strawberries, divided
2 env. (1/4 oz. each) KNOX Unflavored Gelatine
1/2 cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/2 cup orange juice
1 Tbsp. lemon juice
2 cups thawed COOL WHIP Whipped Topping, divided

Steps:

Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.
Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.
Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside.
Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.

Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

STRAWBERRY CAKE SUPREME

Strawberry Cake Supreme image

This is a cool creamy strawberry cake, I got the recipe from my Mom I am not sure where she got it but I love it. I love to bake and this one is sooo good and I love to make things that look pretty and this one definately does. The cake is hot pink and the icing a lighter pink and then I garnish with fanned strawberries on top! Hope you like it as much as I do.

Provided by DeeMiddleton

Categories Dessert

Time 5h30m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 (18 1/4 ounce) package white cake
1 (3 ounce) package strawberry gelatin powder
1 cup fresh strawberries (mashed)
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup coconut (flaked)
1/2 cup pecans (chopped)
1 (8 ounce) package cream cheese
1/2 cup butter (room temperature)
3 1/2 cups confectioners' sugar
3/4 cup fresh strawberries (mashed and drained)
1/2 cup flaked coconut
1/2 cup pecans (chopped)

Steps:

Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
In a large bowl, mix toether cake mix and gelatin.
make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
Fold in coconut and pecans.
Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.