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 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.)
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
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!
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
Absolutely delicious! Nice as an Easter/springtime dessert, or at a barbecue. Cooking time includes refrigeration time.
Provided by LorenLou
Categories Dessert
Time 15h40m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Set frozen strawberries out to thaw.
- Preheat oven to 350°F.
- Prepare cake (ie beat cake mix, water, oil and eggs in large bowl with mixer for about 2 minutes), or according to package directions.
- Bake in 13x9-inch glass pan at 350 for about 33 minutes.
- As soon as the cake is removed from the oven, pierce the top of the cake (all over) with a fork, until the top becomes very crumbly.
- Spread the strawberries, including juice, over the top of the cake.
- Refrigerate about 3 hours.
- Prepare the vanilla pudding with the milk, or according to package directions.
- Spread on top of cooled cake.
- Refrigerate again, overnight.
- Serve with whipped topping.
- Enjoy!
Nutrition Facts : Calories 341.7, Fat 13.7, SaturatedFat 2.5, Cholesterol 58.6, Sodium 451.2, Carbohydrate 50.7, Fiber 2, Sugar 35.2, Protein 5.2
More about "strawberry dream cake recipes"
HOMEMADE STRAWBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (552)Category CakesCuisine AmericanTotal Time 6 hrs
- Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
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.
HOMEMADE STRAWBERRY CAKE - THE NOVICE CHEF
From thenovicechefblog.com
STRAWBERRY SWIRL DREAM CAKE RECIPE - SAVORY SIMPLE
From savorysimple.net
29 STRAWBERRY CAKE RECIPES FOR EVERY OCCASION
From southernliving.com
STRAWBERRY DREAM CAKE RECIPE | CALIFORNIA STRAWBERRY …
From californiastrawberries.com
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.
STRAWBERRY DREAM CAKE RECIPE FROM H-E-B
From heb.com
SUSAN'S STRAWBERRY DREAM CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
STRAWBERRY DUMP CAKE | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
STRAWBERRY CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
VANILLA CAKE WITH WHIPPED STRAWBERRY FROSTING - PLUS THE …
From mvmagazine.com
30 BEST NO-BAKE STRAWBERRY DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
EASY STRAWBERRY BROWNIES RECIPE (MADE WITH CAKE MIX) - KATHRYN'S …
From kathrynskitchenblog.com
STRAWBERRY DREAM CAKE | COOK'S COUNTRY RECIPE
From americastestkitchen.com
SUMMER BERRY TRIFLE RECIPE - THE TELEGRAPH
From telegraph.co.uk
STRAWBERRY POKE CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #desserts #fruit #oven #refrigerator #holiday-event #summer #cakes #easter #dietary #seasonal #low-in-something #berries #strawberries #taste-mood #sweet #equipment
You'll also love