Strawberry Swirl Cake Recipes

Steps:

• Grease an 11-inch (25cm) round cake pan and line with parchment paper.
• Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
• In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
• Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
• Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
• Pour the batter into the prepared cake pan.
• Preheat the oven to 350˚F (180˚C).
• Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
• Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
• Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
• Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
• Remove the cooled cake from the pan and evenly pour over the glaze.
• Allow the glaze to set before serving.
• Enjoy!

Steps:

• Preheat oven to 350°F
• Grease two 8 or 9 inch round cake pans; set aside.
• Prepare cake batter as directed on package.
• Pour half of the batter into medium bowl.
• Add dry gelatin mix; stir until well blended.
• Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.
• Lightly swirl batters together using a teaspoon. (Do not overswirl.)
• Bake 30 minutes.
• Cool 30 minutes in pans. Remove to wire racks; cool completely.
• Mix sour cream and powdered sugar in medium bowl until well blended.
• Gently stir in whipped topping.
• Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.
• Top with 1 cup of the strawberries and remaining cake layer.
• Spread top and side of cake with remaining whipped topping mixture.
• Top with remaining 1/2 cup strawberries just before serving.
• Store leftover cake in refrigerator.

Steps:

• Preheat oven to 350°F, with a rack in center. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Whisk together egg whites, milk, and vanilla. Beat butter with 1 3/4 teaspoons salt, baking powder, and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
• Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour. (You should have about 7 cups batter.) Separate 2 cups batter and stir in freeze-dried strawberries.
• Transfer 1/4 cup strawberry batter to a small bowl; stir in pink gel paste until combined. Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color.
• Spoon 2 1/2 cups vanilla batter into bottom of pan. Top with all of strawberry batter, then remaining vanilla. Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of places to further marble.
• Place pan in oven; reduce temperature to 325°F. Bake until top of cake springs back when lightly touched, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
• Stir together strawberries, remaining 3 tablespoons granulated sugar, and a pinch of salt; let stand until sugar dissolves, about 15 minutes. Meanwhile, beat cream with confectioners' sugar on high speed to soft peaks. Dust cake with more confectioners' sugar and serve with whipped cream and macerated berries.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
• Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Steps:

• Let egg whites stand at room temperature for 30 minutes. In a food processor, puree strawberries; strain puree and discard seeds. Set aside., Sift together 3/4 cup sugar and the flour twice; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Transfer half of the batter to another bowl; fold in extracts. Fold 1/4 cup strawberry puree into remaining batter; add food coloring if desired., Gently spoon batters, alternating colors, into an ungreased 10-in. tube pan. Cut through with a knife to swirl. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Serve cake with remaining puree; garnish with whipped topping and fresh strawberries if desired.

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Steps:

• In a small bowl, combine the flour, sugar and lemon zest; cut in butter until crumbly. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in cream. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour 2-1/2 cups batter into a bowl; set aside. , Stir 3/4 cup pureed strawberries and food coloring if desired into remaining batter. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 35 minutes. , Carefully pour reserved batter over bottom layer. Spoon remaining pureed berries over batter in three concentric circles. Carefully cut through top layer only with a knife to swirl. , Bake 40-50 minutes longer or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Steps:

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.