Strawberry Surprise Cake Recipes

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, sour cream and eggs. Beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups half full. Drop 1/2 teaspoon preserves into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in the cake portion comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Pipe frosting over cupcakes and top each with a strawberry half.

Steps:

• 1. CAKE Line bottoms of 3 - 8 inch pans with paper; grease and flour sides.
• 2. Mix flour, baking soda and salt set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternating with buttermilk, beating until well blended after each addition.
• 3. Beat egg whites in another large bowl with electric mixer on high speed until peaks form. gently stir into batter. Pour evenly into prepared pans.
• 4. Bake at 350*F for 30 minutes or until toothpick inserted into centers come out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cakes from pans. Remove paper. Cool completely on wire racks.
• 5. STRAWBERRY FILLING While the cake is baking, slice strawberries in a large bowl add sugar and put in refridgerater. Keep refrigerated for at least an hour.
• 6. FROSTING Mix cream cheese, butter, confectioners sugar, vanilla and milk together.
• 7. Let sit for 15-30 minutes.
• 8. After cake has cooled, frost bottom layer and add strawberries evenly.
• 9. Place second layer and repeat step 8 for second layer.
• 10. Place top layer and frost top and sides covering any trace of strawberries in the layers. Decorate top with strawberries if desired.
• 11. DRIZZLE FROSTING Place top layer and frost top and sides covering any trace of strawberries in the layers. Decorate top with strawberries if desired.
• 12. Let sit for 10-15 minutes.
• 13. After cake has cooled, frost bottom layer and add strawberries evenly.
• 14. Place second layer and repeat step 13 for second layer.
• 15. Place top layer and drizzle frosting making sure to have the frosting drizzle down sides. Decorate top with strawberries if desired.

Steps:

• 1. Heat oven to 350 degrees.
• 2. CRUST: Mix together pretzels, butter and sugar. Coat a 13X9X2 inch baking dish with nonstick cooking spray. Pat pretzel mixture into the bottom of the dish. Bake at 350 degrees for 10 minutes. Cool completely.
• 3. FILLING and TOPPING: In a large bowl, beat cream cheese and sugar until smooth. Fold in thawed whipped topping. Spread mixture over cooled crust.
• 4. In a large bowl, dissolve gelatin in boiling water. Stir in thawed strawberries. Place over larger bowl of ice water and refrigerate, stirring occasionally, until mixture starts to thicken slightly.
• 5. Spoon strawberry mixture over cream cheese mixture. Refrigerate for 4 hours.
• 6. To serve, cut into squares. Makes 16 servings.

Steps:

• Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
• With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
• Add the flour mixture all at once and mix on low until almost completely combined.
• Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
• Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
• When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Beat the egg whites until frothy. Add the cream of tartar and beat until stiff. Sift the superfine sugar three times and add slowly to the egg whites.
• Sift the cake flour and salt five times, and then fold slowly into the egg whites. Sprinkle in the vanilla and fold.
• Bake for 35 to 45 minutes in an unbuttered angel food cake pan.
• Set aside to cool completely, inverted on a bottle or jar that fits the cake pan.
• For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries.
• For the icing: Whip the cream with the powdered sugar until thick.
• To assemble: Place the cake, wide-side down, on a serving plate. Cut a 1-inch layer from the top and set it aside. Cut around the cake 1 inch from the outer edge to 1 inch from the bottom. Cut around the cake 1 inch from the inner edge to 1 inch from the bottom.
• Gently remove the section of cake between the cuts and pour in the strawberry mixture.
• Place the cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries.
• Refrigerate for 1 hour before serving.

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.

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.

Steps:

• Spread marshmallows on the bottom of a lightly greased 13x9" baking pan -- set aside.
• Combine strawberries and their juices with jello -- set aside.
• Blend remaining ingredients and pour over marshmallows.
• Spoon strawberry mixture over the top.
• Bake at 350° for 30 minutes.
• Reduce heat to 300° and continue baking for 15 minutes longer.