EASY DREAMY STRAWBERRY CREAM CAKE
This is a beautiful cake to behold! And so easy with a prepared white cake. The frosting is absolutely divine. A wonderful spring or summertime dessert; make this cake at the peak of the season when strawberries are at their reddest and sweetest...enjoy! P.S. Great served with a scoop of strawberry ice cream.
Provided by BecR2400
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
- To make frosting/ filling:.
- On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
- Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
- Assemble the cake:.
- Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
- Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
- Decorate top with a fresh mint sprig, as desired.
- Slice into wedges and serve with a scoop of strawberry ice cream.
- Refrigerate any leftovers. Cake is best served the same day.
DREAMY STRAWBERRY LAYER CAKE
Make and share this Dreamy Strawberry Layer Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F; grease and flour two 9-inch cake pans and set aside.
- In a large mixing bowl, combine the cake mix, gelatin, flour, water and eggs, and beat with mixer for 2 minutes.
- Add 5oz. of the strawberries with syrup to batter and beat 1 minute more; then add oil and beat for an additional minute.
- Pour batter into prepared pans and bake in preheated oven for 25 to 35 minutes.
- Remove from oven, let cool in pan for 5 minutes, then remove from pans and place on a rack to thoroughly cool.
- When cake has cooled, frost with Strawberry Frosting, making a 2-layer layer-cake, putting frosting between both layers, on sides and on top.
- Garnish top with fresh strawberries, if desired.
- To make frosting, beat the butter in a large mixing bowl, with electric mixer, until smooth.
- Beat in icing sugar, alternating with 5oz. of strawberries and syrup, until smooth.
- Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.
STRAWBERRY DREAM CAKE
This is a special recipe I came up with for my husband & son who both love strawberry desserts but not overly sweetened. Plus my nephew who loves to be my helper enjoys testing everything I come up with and someday says he wants to be as good as I am at baking. Such a sweety. I hope everyone enjoys it as much as we do.
Provided by Jammie Gogel
Categories Cakes
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325* for coated or dark pans 9 x 13 or 350* for glass or pans not coated. Spray or use butter to coat pan & sprinkle flour, sift remaining powder in trash, set pan aside.
- 2. Mix cake mix according to box with the following ingredients: eggs, water, & oil. Once Blended add 1 box of strawberry creme pudding mix, blend until smooth.
- 3. Bake in oven for 26-29 minutes according to box. While that's baking, mix cream cheese (blends best at room temp.), 1/2 cup milk, & 1 tsp vanilla until smooth. Then add the the last box of strawberry creme mix and the remaining 1/2 cup of milk, blending well... then lastly blend 1 whole tub of cool whip to the mix and refrigerate until needed for filling.
- 4. When the cake is cool... Use a frosting spatula to slip around the outer edging of the cake to make sure its not sticking to the pan. Then take a cookie sheet, place on top of cake, hold tightly together and flip quickly, set flat on table, tap the bottom of cake pan a few times, lift cake pan off the now upside down cake, take a cake knife or any long knife and cut evenly down the center splitting the cake into 2 sections. Once separated flip and place the bottom half of the cake back in the pan or on a tray.
- 5. Remove filling from fridge, stir a few times to make it easier to spread on the bottom layer of the cake... once all of the filling has been spooned on the bottom layer of the cake... smooth over to make it evenly across the entire cake, then flip and place the top half of the cake back on the bottom.
- 6. Lastly, take the remaining 8oz tub of cool whip and frost the top layer of the cake. Ready to serve, Enjoy!
STRAWBERRY AND CREAM LAYER CAKE
This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)
Provided by Claire Saffitz
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
- Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
- In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
- Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
- Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
- Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.
DREAMY STRAWBERRY CAKE
This cake is just so stawberrylicious!!
Provided by sherry monfils
Categories Fruit Desserts
Time 4h45m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350 . Spray 3-9" round cake pans w/ cooking spray. In lg bowl, stir together cake mix and gelatin mix. make a well in center of mix. Pour into well, the mashed berries, oil, milk, and eggs. Beat on low until blended. Beat on medium for 4 mins.
- 2. Fold in 1 cup coconut and 1/2 cup pecans. Divide batter evenly among pans. Bake 25-30 mins, or until a toothpick inserted in center comes out clean. Let cool while making frosting.
- 3. In bowl, mash remaining berries, drain of any liquid. In another bowl, beat cream cheese and butter until smooth. Beat in powdered sugar and mashed strawberries. Fold in 1/2 cup coconut and remaining pecans. Frost cooled cake layers. Chill, covered for 4 hrs.
STRAWBERRY CREAMY-DREAMY CAKE
Make and share this Strawberry Creamy-Dreamy Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 2 cakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Set the oven to 350 degrees F.
- Grease two 9-inch round cake pans.
- Bake the cake according to the package directions, except substitute the 1-1/2 cups of pureed strawberries for the water, and add 1 extra egg (if the cake mix calls for 2 eggs, add 3 eggs) and mix in the 8 ounces of softened cream cheese (set aside the remaining 4 ounces of cream cheese for topping) beat until well combined.
- Pour/divide into prepared cake pans.
- Bake for about 20-25 minutes or until golden brown (a toothpick inserted in the middle will NOT come out clean as this cake is SO moist).
- Let cool fully before frosting.
- For the frosting; heat the whipping cream until JUST beginning to boil.
- Pour it over the white baking chocolate (chopped), and add the remaining 4 ounces of cream cheese; mix well, and let cool completely.
- Once cool gently fold into the Cool Whip thawed topping.
- Frost the cake, and garnish with sliced fresh strawberries.
- Delicious!
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STRAWBERRY CAKES WITH FRESH STRAWBERRIES - ALLRECIPES
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Author Carl HansonPublished Feb 10, 2020Estimated Reading Time 5 mins
- Strawberry Cream Cheese Pound Cake. View Recipe. "The perfect textured pound cake," says Ashley Steele, with a bonus: "It uses less sugar than traditional recipes because it features sweet fresh strawberries."
- Strawberry Cream Roll. View Recipe. Fill homemade sponge cake with a whipped cream and strawberry filling and then roll it up into a gorgeous cake.
- Strawberry Sheet Cake. View Recipe. "A cake box mix is taken to the next level with the addition of strawberry purée," says recipe creator Yoly. Top with fresh strawberries, whipped cream, or ice cream."
- Aunt Kate's Strawberry Cake. View Recipe. "Using fresh, sweet strawberries is the key," says Drea217, the recipe submitter. "The cake itself is not very sweet, although the icing is.
- Cornmeal Strawberry Cake. View Recipe. "I think most of the other reviewers have summed it up pretty well... this cake is great! My only additional comment would be that it makes a great tasting gluten-free cake as well.
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5/5 (4)Published Mar 12, 2018Total Time 2 hrs 10 mins
- Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well.
- Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
- Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.
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