Stuffed Strawberry Cake Recipes

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

Steps:

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.

Steps:

• Place strawberries on a cutting board and cut off tops; remove bottom tips so they sit flat. Using a small paring knife, hull out the center of each berry. , In a small bowl, beat cream cheese and sour cream until smooth. Pipe or spoon filling into each berry. Top with crushed graham crackers. Refrigerate until serving.

Steps:

• Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
• Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Steps:

• Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
• Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.
• To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.

Steps:

• Line a baking sheet with waxed paper.
• Beat together the cream cheese, confectioners' sugar, and vanilla extract in a bowl until smooth.
• Spoon the mixture into a piping bag fitted with a large round tip.
• With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow.
• Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.
• Place the graham cracker crumbs into a shallow bowl. Dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs.
• Melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
• Dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.

Steps:

• Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
• In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
• Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
• Pour the cream cheese mixture into the hollowed-out pound cake shell.
• Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
• Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they've bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
• Slice into 10 half-inch (1 cm) slices and serve.
• Enjoy!

Steps:

• 1. Mix first 5 ingredients,add 1 envelope of dream whip. Beat total 2 min. Pour into a prepared tube pan.
• 2. Bake cake in a tube pan at 350 for 45 to 50 min.or until top springs back when touched.Let cool completely.
• 3. While cake cools mix whipped topping according to package directions,refrigerate until needed.
• 4. Take a very sharp knife or bread knife and cut the top off cake,lay to the side.
• 5. Scoop out inside of cake leaving about 1/4" on sides and bottom. Put cake(what you scooped out) in med. bowl put in 1 1/2cups of strawberry's mix together,add 1/2 whipped topping and fold in.
• 6. Stuff strawberry mixture into cake cavity,do not over fill or your sides will split. Place top on cake. Decorate top with rest of whipped topping and strawberries. Refrigerate for 2-4 hours before serving.
• 7. NOTE: I like to use the filling thats left to fill up the hole in center then frost cake with whipped topping with strawberries on top.Also extra strawberry's on the side.