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.
STRAWBERRY DREAM
The idea for this dessert didn't come to me in a dream but I was trying to think of a better name for a Strawberry Posset (which is what this actually is) but since very few people know what that is, I am calling it a Strawberry Dream. I think after trying it you'll agree that the name is totally appropriate. The boiled strawberry-infused cream and sugar filling firms up into a luxurious, pudding-like texture that when sandwiched between strawberry puree and macerated strawberries, tastes like a dream! Even though the portions are a bit small, the taste is rich and a little goes a long way.
Provided by Chef John
Time 4h45m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.
- Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.
- Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.
- While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.
- Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.
- Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.
- When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.
Nutrition Facts : Calories 568 calories, Carbohydrate 43.6 g, Cholesterol 163 mg, Fat 44.3 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 27.4 g, Sodium 46.4 mg, Sugar 36.6 g
STRAWBERRY DREAM CAKE(COOK'S COUNTRY)
Make and share this Strawberry Dream Cake(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
- 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
- 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
- 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
- 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
- 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).
STRAWBERRY DREAM CAKE
If you enjoyed the Dreamsicle cake then you will probably like this one too. I was just playing around in the kitchen one day and had a bunch of strawberries so thought I would try making this one by substituting orange for strawberry. It actually turned out pretty good and has become a family favorite also...I hope you enjoy...
Provided by Linda Griffith
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Mix strawberries with 1/4 cup of sugar and let them set and juice up while putting cake mix together.
- 2. Preheat oven to 325 if using dark coated cake pans or 350 if using shiny cake pans.
- 3. Coat three 8 or 9 inch pans with shortening and shake with flour. Set aside
- 4. In a large mixing bowl, add the cake mix, Strawberry Jello and the Canola Oil. Add the milk, jello pudding mix and four large eggs, one at a time, beating well after each addition.
- 5. Divide batter evenly among the three pans. Bake for 30 minutes. Remove from oven and let set a few minutes before removing from pans.
- 6. Remove from pans and let cool completely on wire cake racks.
- 7. Drain the strawberries in a colander making sure no juice remains. This could make your icing too runny. Add one cup of the Cool Whip to the strawberries, along with the cup of sour cream, frozen coconut and 1 1/2 cup of granulated sugar. This goes in between the two layers. You should have a bit left. Add the rest of the Cool Whip to this and frost the top and sides.
- 8. Decorate the top with Whole Strawberries, plain or dipped in white chocolate.
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 DREAM CAKE I
Pudding like strawberry cake with a decadent white chocolate frosting.
Provided by Beth Lemieux
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.6 g, Cholesterol 31.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 9.6 g, Sodium 198.4 mg, Sugar 23.5 g
STRAWBERRY DREAM CAKE II
About the most decedent, rich cake you could ever want to eat. I came across it years ago, somewhere (I can't locate it again) and put it in my arsenal, and my boys request it EVERY YEAR for their birthdays for 5 years in a row. It's beyond belief!
Provided by dingy_broad
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- For crust/bottom - Press in crust, 9x13 pan: graham cracker crumbs, 1/2 cup melted butter, 1/4 cup sugar, chopped pecans (if using).
- For cake - Mix together cake mix, 1 cup boiling water, box strawberry jello, 1/2 cup oil, 4 eggs. Pour into pan over graham crust.
- Filling - Beat 8 oz softened cream cheese, 1/2 cup sugar, 1 egg. Drop into cake mixture and swirl with a knife. Bake at 350 for 35-40 minutes. Pour one carton thawed frozen sweetened strawberries over baked cake while hot.
- Frosting - Beat 1 can sweetened condensed milk, 8 oz softened cream cheese, 1/2 cup sugar together and fold in 8 oz cool whip. Frost after cake has cooled. Refrigerate.
Nutrition Facts : Calories 619.8, Fat 33.7, SaturatedFat 15.6, Cholesterol 113, Sodium 467.2, Carbohydrate 74, Fiber 1, Sugar 62.7, Protein 8.2
BERRY DREAM CAKE
I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It's so festive-looking. Top it with whatever fruit you like! -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan., In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce holes in top of cake to within 1 in. of edge, twisting skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 306 calories, Fat 16g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY DREAM CAKE
Make and share this Strawberry Dream Cake recipe from Food.com.
Provided by pattyc59
Categories Dessert
Time 20m
Yield 1 9 x 13 dish, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Tear angel food cake into small pieces.
- Press firmly in 9x13 glass dish.
- Mix pudding with milk, folded in sour cream.
- Place on top of cake. Cover with sliced strawberries, folded into glaze.
- Place cool whip on top of strawberries.
- Refrigerate at least 3 hours before serving.
- Better the second day!
Nutrition Facts : Calories 684.8, Fat 25.6, SaturatedFat 18.8, Cholesterol 31.3, Sodium 940.1, Carbohydrate 106.4, Fiber 2.2, Sugar 72, Protein 10.9
STRAWBERRY DREAM POUND CAKE
This is from a recipe list I was on several years ago. I've never tried it, but I don't want to lose it, so I'm posting it here.
Provided by bunkie68
Categories Dessert
Time 1h
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together and pour into a greased and floured bundt or tube pan.
- Bake 45 minutes in a 350-degree oven.
Nutrition Facts : Calories 230.6, Fat 20.3, SaturatedFat 3, Cholesterol 88.1, Sodium 148.6, Carbohydrate 10, Fiber 0.5, Sugar 8.9, Protein 2.7
STRAWBERRY DREAM CAKE II
A recipe from my coworker, Debra. A delicious cake that is better the second day.
Provided by prissycat
Categories Strawberry Desserts
Time 6h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Pour cake batter into the prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Strawberry Cream Cheese Frosting: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans.
- Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.
Nutrition Facts : Calories 785.6 calories, Carbohydrate 85 g, Cholesterol 103.7 mg, Fat 48.1 g, Fiber 2.7 g, Protein 7.8 g, SaturatedFat 16.2 g, Sodium 475.6 mg, Sugar 70.9 g
STRAWBERRY DREAM CAKE RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Cake: Adjust oven rack to middle position and heat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.) Frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)
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FAMOUS STRAWBERRY DREAM CAKE - LIVE LIKE YOU ARE RICH
From livelikeyouarerich.com
Cuisine AmericanCategory DessertServings 16Total Time 7 hrs
- First, make the white cake mix as directed on the box. Spray a large cake pan with cooking spray and then use about 2-3 Tablespoons of any kind of flour. Tap the flour around on the pan until the bottom and sides are thoroughly yet lightly coated.
- Cook cake. Watch the cake very closely and try not to over cook it. This ensures it will be nice and moist. I set the timer about 8 minutes before the cake box says it should be done and check on it often then I remove it as soon as a toothpick inserted into the middle comes out clean.
- As the cake is cooking I prepare the 'Dream Mixture'. The most important part is to make sure the cream cheese is room temperature and very soft. I cut it into a few pieces and microwave it for 20 seconds. Then put it in the mixer or use a hand mixer and cream it until its smooth (this prevents it from clumping) in the mixture.
- Next, add the whipping cream, vanilla, and powder sugar to the cream cheese. Mix at LOW speed for 5 minutes, then mix at medium-high speed for 3 minutes. The mixture/frosting should now form soft peaks.
STRAWBERRY DREAM CAKE RECIPE | CALIFORNIA STRAWBERRY …
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STRAWBERRY DREAM CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
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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