STRAWBERRY CREAM CAKE
This is a wonderful recipe I got from America's Test Kitchen. It was very easy to make and turned out beautiful and delicious! This also travels well. See pictures for cake assembly view.
Provided by Pismo
Categories Dessert
Time 1h45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE CAKE:.
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch springform pan and line with parchment paper.
- Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
- Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
- In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
- With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
- Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
- Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
- Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.
- Invert cake again; cool completely, about 2 hours.
- FOR THE STRAWBERRY FILLING:
- Halve 24 of best-looking berries and reserve.
- Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
- Strain juices from berries and reserve (you should have about 1/2 cup).
- In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
- In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
- Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
- Set aside until cake is cooled.
- FOR THE WHIPPED CREAM:.
- When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.
- Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
- Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
- TO ASSEMBLE THE CAKE:
- Using large serrated knife, slice cake into three even layers.
- Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
- Pour 1/2 of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
- Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.
- Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
- Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
- Spread remaining whipped cream over top; decorate with remaining cut strawberries.
- Serve, or chill for up to 4 hours.
Nutrition Facts : Calories 711.7, Fat 43.9, SaturatedFat 25.7, Cholesterol 251.9, Sodium 353.4, Carbohydrate 72.7, Fiber 2.6, Sugar 50.6, Protein 9.4
STRAWBERRY CREAM CAKE
"I can't tell you how many times I've made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion."-Agnes DeLeon, Melrose, Montana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.
Nutrition Facts : Calories 408 calories, Fat 21g fat (10g saturated fat), Cholesterol 160mg cholesterol, Sodium 150mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRIES AND CREAM CAKE
Make a "berry" delicious cake with a little help from a mix. Be prepared for lots of compliments!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
- In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
Steps:
- Crumble the cake into a 9x13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
STRAWBERRIES AND CREAM CAKE
Makes an elegant presentation without too much fuss.
Provided by JJ
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 866.7 calories, Carbohydrate 115.1 g, Cholesterol 165.6 mg, Fat 42.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 22.8 g, Sodium 426.7 mg, Sugar 86.1 g
STRAWBERRIES AND CREAM CAKE RECIPE
Yield 20
Number Of Ingredients 10
Steps:
- Prepare as directed on cake mix and divide batter into 2 round cake pans or one 9 x 13 inch glass baking dish. Bake according to directions on cake mix and let cool completely.
- Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Sread evenly over cake.
- Mix the Danish Dessert with 1 3/4 cups water. Cook according to package directions. Let cool slightly, then fold in the strawberries. Let cool completely before spreading over cakes (I usually put it in the fridge for about 30 minutes).
- Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).
Nutrition Facts : Servingsize 1 serving, Calories 572 kcal
More about "strawberries cream cake recipes"
STRAWBERRIES & CREAM CAKE - THE BAKING EXPLORER
From thebakingexplorer.com
Ratings 3Calories 511 per servingCategory Dessert
- Pre-heat your oven to 160C/180C Fan/350F/Gas Mark 4 and grease and line two 8" sandwich tins
- To make the sponge, cream together the caster sugar and baking spread using an electric hand mixer until it is light and fluffy
STRAWBERRIES & CREAM CAKE — LET'S DISH RECIPES
From letsdishrecipes.com
4.4/5 (169)Category DessertsCuisine AmericanTotal Time 45 mins
- In a large bowl, combine cake ingredients. Beat with an electric mixer on medium speed until smooth.
- Divide the batter evenly between the prepared pans. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before turning onto wire racks to cool completely.
- Meanwhile, make the frosting: in a medium bowl, beat the heavy cream until very stiff peaks form.
STRAWBERRY CREAM CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
STRAWBERRIES & CREAM CAKE RECIPE | VERMONT CREAMERY
From vermontcreamery.com
STRAWBERRY CREAM CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
STRAWBERRIES & CREAM CAKE - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
VICTORIA SPONGE CAKE WITH WHIPPED CREAM AND JAM RECIPE
From simplyrecipes.com
STRAWBERRY CAKE WITH WHIPPED CREAM RECIPES
From findrecipes.info
STRAWBERRIES AND CREAM CAKE (LIGHT AIRY EASY RECIPE) - A COZY …
From acozykitchen.com
STRAWBERRIES-AND-CREAM SHEET CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
STRAWBERRY-CARDAMOM AND CREAM CAKE - BETTER HOMES & GARDENS
From bhg.com
NOTHING BUNDT CAKES STRAWBERRIES AND CREAM COPYCAT RECIPE IDEAS
From annana.info
STRAWBERRIES AND CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
OLIVE GARDEN STRAWBERRY CREAM CAKE RECIPE [COPYCAT]
From smarterhomemaker.com
STRAWBERRIES AND CREAM CAKE BY HELEN GOH | CAKE | THE GUARDIAN
From theguardian.com
CAKE WITH STRAWBERRIES AND CREAM RECIPE | HEARTH AND VINE
From hearthandvine.com
STRAWBERRIES AND CREAM CAKE RECIPE | RECIPES.NET
From recipes.net
DELECTABLE PAULA DEEN STRAWBERRY CAKE RECIPE - THEFOODXP
From thefoodxp.com
STRAWBERRIES AND CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
You'll also love