Vanilla Cake With Strawberry Cream Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch cake pans.
• Beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. Scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.
• Beat cream cheese, confectioners' sugar, and white sugar together in a bowl with an electric mixer until smooth; fold in whipped topping until frosting is smooth.
• Place 1 cake on a serving platter. Spread frosting on top of the cake; top frosting with a layer of strawberries. Place 1 cake atop strawberries. Frost cake and top with a layer of strawberries. Place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.

Steps:

• For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
• Cake:.
• Preheat oven to 325°F.
• Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans.
• Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely.
• Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer.
• Repeat this 2 more times with each layer of cake.
• Spread 2 cups frosting on top of cake and over sides of cake.
• Optional, spread remaining jam (room temp) on top and sides of cake (swirl).
• Cut cake into wedges and top with remaining strawberries.

Steps:

• 1. FOR CAKE: Prepare two 9-in cake pans with a coating of butter and flour; set aside.
• 2. Whisk together flour, salt, baking soda and powder; set aside. In a separate, larger bowl, cream together your sugar and butter. You want it to reach a light, fluffy consistency. Add eggs, one at a time, beating after each addition. Add vanilla and combine well. Next, do the same with your sour cream. Finally, beat in your flour mixture, 1/3 at a time. Pour batter evenly into prepared pans.
• 3. Bake in a 350 degree pre-heated oven cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove and let cool for about 10 minutes. Loosen cake from pan by carefully running the edge of a knife around the pan. Turn out onto a cooling rack; let cool completely.
• 4. FOR FROSTING: Chill a medium bowl in the freezer. Meanwhile, beat together your cream cheese and butter until completely smooth. Add in sugar and jam, beting until well combined. Beat in sugar, then jam.
• 5. Remove bowl from freezer, pour in cream and beat until peaks form. (Whipped cream!) Fold into cream cheese mixture. Cover and chill until spreadable - will take a few hours.
• 6. ASSEMBLY: Once cake is thoroughly cool, use a serrated knife to carefully cut each cake round in half, horizontally.
• 7. Place once half onto your serving platter, cake side down. Start layering on your filling, beginning with a smear of 3 tablespoons of jam. Follow that by spreading on 3/4 cup of your frosting and finally 3/4 cup of the sliced berries (make a single layer of the berries, don't just toss them on.) Repeat this process two more times with cake layer, jam, frosting, and strawberries.
• 8. When you reach the top cake layer, you're nearly done! Frost the outside of the entire cake with a thin layer of icing, about 2 cups worth. This is your crumb coat. Use the remaining icing to thoroughly frost the cake and make it pretty. We took the suggestion of swirling the remaining strawberry jam over the iced cake... so pretty!

Steps:

• 1. For the frosting beat cream cheese and butter in a large bowl until smooth. You will want to use a electric mixer so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl.
• 2. Beat in sugar then jam. Beat cream in a separate chilled bowl until peaks form. Fold whipped cream into frosting. Cover and chill for a couple of hours until its firm enough to spread.
• 3. For the cake preheat oven to 325. Butter and flour 2-9 inch cake pans with 2 inch high sides. In a medium bowl whist together flour, salt, baking powder and baking soda.
• 4. In a large bowl cream butter and sugar together until light and fluffy. Add eggs 1 at a time beating after each addition.
• 5. Beat in vanilla. Add sour cream and beat for 30 seconds. Add flour mixture in 3 additions beating to blend after each addition. Divide batter into prepared pans.
• 6. Bake cake until a toothpick inserted into the center comes out clean 50-60 minutes. Remove from oven and cool for 10 minutes.
• 7. Run a sharp knife around the edges of the pans then turn cakes out onto a rack to cool completely. You may want to refrigerate them for a couple of hours to make the next step easier.
• 8. Using a serrated knife divide each layer in half horizontally. Place each half cake side down on a cake plate. Spread 2 tablespoons strawberry jam over the cake then spread 3/4 cup of the frosting over the jam.
• 9. Arrange 3/4 of the sliced strawberries on top of the frosting in a single layer. Repeat 2 more times with cake layer, jam, frosting and strawberries. Top with remaining cake layer cut side down.
• 10. Spread 2 cups of frosting over the top and sides of the cake in a thin layer then frost with remaining frosting.
• 11. Stir remaining jam to loosen then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.