STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 17
Steps:
- For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
- To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.
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.
STRAWBERRY COUNTRY CAKE
This is easy and it looks rustic and lovely. A terrific summer dessert. From Ina Garten's Barefoot Contessa's Parties
Provided by Gay Gilmore
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Butter and flour 2 8-inch cake pans.
- Cream the butter and sugar on high speed until fluffy.
- On medium speed add the eggs one at a time, then sour cream, zests and vanilla.
- Mix well.
- Sift together the remaining dry ingredients.
- Add the dry mixture to the mix slowly on low speed.
- Mix until smooth.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Let cool completely.
- Reserve one cake for later.
- To make the filling for one cake, whip the cream until firm.
- Add the sugar and vanilla.
- Slice the cake in half to make two rounds.
- Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries.
- Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.
More about "strawberry country cake recipes"
BAREFOOT CONTESSA | STRAWBERRY COUNTRY CAKE | RECIPES
From barefootcontessa.com
- Preheat the oven to 350 degrees. Butter and flour two 8-inch cake pans Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
- Pour the batter evenly into the pans, smooth the tops with a spatula, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.
- To make the filling for one cake, whip the cream by hand or in a mixer until firm; add the sugar and vanilla. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with half of the whipped cream, and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
INA GARTEN'S STRAWBERRY COUNTRY CAKE IS WHAT SUMMER'S …
From thekitchn.com
STRAWBERRY CREAM CAKE - MY COUNTRY TABLE
From mycountrytable.com
29 STRAWBERRY CAKE RECIPES FOR EVERY OCCASION
From southernliving.com
HOMEMADE STRAWBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
STRAWBERRY CAKE - REALLY EASY CAKE RECIPE | RECIPETIN EATS
From recipetineats.com
EASY STRAWBERRY CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
PAULA DEEN STRAWBERRY CAKE (SIMPLY DELICIOUS RECIPE)
From insanelygoodrecipes.com
STRAWBERRY CAKE - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
COUNTRY CAKE WITH STRAWBERRIES AND WHIPPED CREAM RECIPE
From foodandwine.com
5/5 Category Dessert
- Preheat the oven to 350°. Butter and flour an 8-inch round cake pan. In a medium bowl, sift the flour with the cornstarch, baking soda and salt.
- In a large bowl, using a handheld mixer, beat the butter until creamy. Add the 3/4 cup of sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add the sour cream, the orange and lemon zests and 1/2 teaspoon of the vanilla and beat until blended. Add the dry ingredients and beat at low speed until smooth.
- Scrape the batter into the prepared pan and bake for about 40 minutes, or until golden and a skewer inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 15 minutes before turning it out onto the rack to cool completely.
- Beat the cream with the remaining 3 tablespoons of sugar and 1/2 teaspoon of vanilla until soft peaks form.
INA GARTEN JUST SHARED 4 STRAWBERRY RECIPES FOR SUMMER - PUREWOW
From purewow.com
BEST STRAWBERRY CAKE RECIPE - HOW TO MAKE STRAWBERRY CAKE
From thepioneerwoman.com
INA GARTEN JUST SHARED A SUMMERY JUMBO STRAWBERRY SHORTCAKE …
From sheknows.com
OLD-FASHIONED STRAWBERRY CAKE RECIPE: HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
INA GARTEN ALWAYS BAKES 2 STRAWBERRY CAKES AT A TIME
From tastingtable.com
FRESH STRAWBERRY CAKE RECIPE - STRAWBERRY CAKE FROM SCRATCH
From countryliving.com
INA GARTEN’S SUMMER CAKE IS A ‘CLASSIC’ & IT’S SO
From sheknows.com
BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
30+ STRAWBERRY RECIPES YOU'LL WANT TO MAKE FOREVER - EATINGWELL
From eatingwell.com
STRAWBERRY SHORTCAKE CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
STRAWBERRY SHORTCAKE CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SOCK-IT-TO-ME CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
14 STRAWBERRY RECIPES TO EMBRACE SUMMER BAKING
From kingarthurbaking.com
STRAWBERRY COUNTRY CAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #fruit #american #oven #dinner-party #holiday-event #kid-friendly #spring #summer #vegetarian #cakes #dietary #seasonal #comfort-food #independence-day #berries #strawberries #taste-mood #equipment #4-hours-or-less
You'll also love