STRAWBERRY CAKE SUPREME
This is a cool creamy strawberry cake, I got the recipe from my Mom I am not sure where she got it but I love it. I love to bake and this one is sooo good and I love to make things that look pretty and this one definately does. The cake is hot pink and the icing a lighter pink and then I garnish with fanned strawberries on top! Hope you like it as much as I do.
Provided by DeeMiddleton
Categories Dessert
Time 5h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
- In a large bowl, mix toether cake mix and gelatin.
- make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
- Fold in coconut and pecans.
- Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
- To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
- Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.
STRAWBERRY DELIGHT CAKE
This strawberry cake is really sweet but oh-so-good! Make it at least 2 days in advance. It gets moister the longer it sits.
Provided by Paula
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h9m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix strawberry cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed. Increase speed to medium and mix batter for 2 minutes. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes.
- Poke holes all over the cake using the handle of a wooden spoon. Pour sweetened condensed milk over cake, letting it seep into the holes. Cool cake to room temperature, about 30 minutes.
- Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 50.8 g, Cholesterol 46.1 mg, Fat 16 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 8.3 g, Sodium 247 mg, Sugar 39.3 g
SUPREME STRAWBERRY CAKE
I got this recipe from a woman I worked with in Germany (not sure where she originally got it). I am posting it the way she wrote out the recipe but she also gave me some variations. You can substutite strawberry cake mix for the white mix and you can use fresh strawberries instead of frozen (which I prefer). If you substitute the fresh strawberries for the frozen you don't have to store the cake in the freezer, the refrigerator is fine.
Provided by Kritty
Categories Dessert
Time 35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake mix according to package directions using water, vegetable oil and egg whites.
- Icing:.
- With electric mixer beat cream cheese and powdered sugar until well blended. Fold in cool whip and add vanilla extract. Spread over prepared cake.
- Top with strawberries and place in freezer until about 15 minutes before serving.
Nutrition Facts : Calories 474.4, Fat 18.8, SaturatedFat 6.5, Cholesterol 25.4, Sodium 366.9, Carbohydrate 73, Fiber 0.4, Sugar 61.4, Protein 4.5
SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wash strawberries and remove stems; cut large berries in half or roughly chop them.
- Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
STRAWBERRY CAKE
Make the most of strawberry season with our strawberry cake, with light sponge, jam and soft cheese icing. It makes a fabulous centrepiece dessert
Provided by Cassie Best
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 11
Steps:
- Butter and line the bases of three 18cm cake tins. Heat the oven to 180C/160C fan/gas 4. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more, until the mixture is well combined.
- Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins, until the cakes have risen and a skewer inserted into the centre comes out clean. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely. The cakes can be made up to two days before icing, or frozen for two months.
- For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Be careful not to over mix as the icing will become runny. (If you do overmix, don't worry - keep mixing with an electric whisk and it'll thicken back up).
- Layer the cakes with the jam and half the icing. Invert the final cake on top, so the base of the cake it now the top, giving you a flat surface. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries. Can be made up to a day ahead of serving, keep somewhere cool or in the fridge. Will keep for three days.
Nutrition Facts : Calories 719 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 81 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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