White Cake With Strawberry Filling Recipes

WHITE CAKE WITH STRAWBERRY FILLING

Steps:

• Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
• In a bowl, whisk together milk, egg whites and vanilla extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
• Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
• Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.
• Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
• Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.
• In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
• Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.
• Trim off any cake domes that may have formed during baking on each cake layer creating an even layer of cake. Fit a piping bag with a plain round tip or a coupler and fill with about 1 cup buttercream and set aside.
• Place a cake layer on a cake pedestal or serving platter and pipe a dam of buttercream around the edge of the cake. Spread half of the strawberry filling in the center of the cake layer, spreading it out until it reaches the buttercream dam. Add another cake layer on top and repeat this process with the buttercream dam and strawberry filling. Top with the last layer of cake (bottom side up) and cover the top and sides of the cake with the remaining buttercream. Decorate the top of the cake with fresh strawberries if desired.

WHITE LAYER CAKE WITH WHIPPED CREAM FROSTING AND STRAWBERRY FILLING

Steps:

• Rough-chop 1½ pounds (about 3 cups) strawberries.
• Halve the remaining 1 pound of strawberries and reserve for the topping.
• In a large saucepan, whisk together the water and cornstarch until smooth.
• Add strawberries, sugar, and salt; stir well.
• Cook the mixture over medium heat, stirring often. After the strawberries cook about 3 minutes, mash about half of them.
• Continue cooking and stirring the mixture until thickened, about 15 minutes.
• Remove from heat.
• Add lemon juice and stir well.
• If desired, add red food coloring; stir well.
• Pour the mixture into a heat-resistant, airtight refrigerator container. Cool to room temperature, stir, cover and refrigerate until ready to use (at least 2 hours and up to 5 days).
• In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add ½ cup powdered sugar and whisk until very stiff peaks form. Set aside.
• Place cream cheese, ¼ cup powdered sugar, vanilla, almond, and salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping downs the sides as needed, until creamy and fluffy.
• Add the whipped cream and whisk, on low speed, until fully incorporated.
• Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks.
• Keep refrigerated in an airtight container up to 24 hours
• Adjust the oven rack to lower-middle position and preheat oven to 325°F.
• Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8x3-inch aluminum cake pans with parchment and spray with nonstick cooking spray.
• Sift the flour into a large mixing bowl; set aside.
• Add butter, coconut oil, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.
• With the mixer running, add egg whites, one at a time.
• Add vanilla and almond extracts and mix 30 seconds.
• Scrape down the bowl and paddle.
• Set mixer to low speed and slowly add one-third of the flour, followed by one-third of the buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth.
• Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.
• Divide batter evenly between the prepared cake pans and bake about 40 minutes or until the cakes internal temperature registers 210°F. The cakes should be pale, brown around the edges and firm. A toothpick inserted in the middle of each cake should come out almost clean - with just a few crumbs attached.
• Transfer cakes to a wire rack and cool 15 minutes. Remove cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.
• If not serving the cake within a couple of hours, wrap the cake layers tightly with plastic wrap up to 24 hours ahead. Keep the frosting and filling refrigerated until ready to frost.
• If the Whipped Cream Frosting is too stiff to spread, leave it on the counter for about 15 minutes, stir or beat it for a few seconds and it should be good as new.
• Place one cake layer on a plate or cake stand and spread about 1½ cups Whipped Cream Frosting on top. Spread it evenly while building a ½-inch "barricade" of frosting around the edge to keep the filling from leaking out.
• Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting "barricade".
• Add the next layer of cake and add the filling and frosting as before.
• After adding all the layers, frost the sides of the cake with Whipped Cream Frosting.
• For the top of the cake, arrange halved strawberries as desired.
• Refrigerate until ready to serve and serve within 6 hours.

STRAWBERRIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.

STRAWBERRY CAKE FILLING

Steps:

• Whisk water and cornstarch together in a large saucepan.
• Stir strawberries and sugar into the water.
• Cook strawberry mixture over medium heat until thick, about 10 minutes.
• Allow to cool completely before use.

STRAWBERRY DREAM CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
• To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

RASPBERRY WHITE CAKE

Steps:

• Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line bottoms with parchment, and coat again. Whisk together flour, salt, and 1/2 cup sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar.
• Fold in flour mixture. Fold in raspberries, then divide among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height.) Let cool in pans 30 minutes. Remove; let cool completely on a wire rack.
• Spread half the jam over top of 1 cake layer, and sandwich with another layer. Repeat with remaining jam and layer. Swirl frosting over top and sides of cake. Sprinkle top with coconut.

STRAWBERRY CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
• Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
• Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
• Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
• Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

RICH WHITE CAKE WITH STRAWBERRY FROSTING

Steps:

• Cream butter and shortening, gradually add sugar, beating well on medium speed.
• Combine water and milk in small bowl, set aside.
• Combine flour, baking powder and salt, add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
• Stir in flavorings.
• Beat egg whites, (at room temp.), til stiff peaks form.
• Gently fold into batter.
• Pour batter into 3 greased and floured 9" round cake pans.
• Bake at 350º for 20 minutes, or til toothpick inserted in center comes out clean.
• Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
• Spread frosting between layers, sides and top of cake.
• Garnish with whole strawberries if desired.
• Strawberry frosting:.
• Thaw berries, place in a strainer.
• Slightly mash, and let drain to measure 2/3 cup strawberry pulp.
• Combine pulp and remaining ingredients in top of double-boiler, place over boiling water.
• Beat at high speed for 7 minutes.
• Remove from heat.
• Makes enough frosting for a 3-layer cake.

STRAWBERRY CAKE WITH JELL-O®

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
• Combine cake mix, gelatin mix, oil, eggs, strawberries, and flour in a large mixing bowl. Pour equal amounts into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and allow to cool completely, about 30 minutes.
• While cakes are cooling, mix powdered sugar, butter, and vanilla extract together in a bowl by hand. Chill for about 20 minutes.
• Whip chilled frosting until fluffy. Sandwich cake layers together with some frosting. Spread remaining frosting over the top and sides.

STRAWBERRY CAKE FILLING

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.

WHITE CHOCOLATE CAKE WITH STRAWBERRY FILLING

Steps:

• For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
• In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
• Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
• In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
• Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
• Spread 1/4 cup strawberry preserves between each cake layer.
• Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
• For White Chocolate Frosting (Makes about 3 cups):.
• In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely.
• In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.