BERRY DREAM CAKE
I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It's so festive-looking. Top it with whatever fruit you like! -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan., In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce holes in top of cake to within 1 in. of edge, twisting skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 306 calories, Fat 16g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
BERRY ICE CREAM CAKE
Provided by Food Network Kitchen
Time 5h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula. Top with the second cake layer, then run the spatula around the sides to smooth the ice cream. Freeze until firm, about 4 hours.
- Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature. Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve. Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes. Spread on top of the cake. Top with the berries and their juices.
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
BERRIES AND CREAM CLOUD CAKE RECIPE BY TASTY
Here's what you need: egg whites, baker's sugar, cornstarch, heavy whipping cream, sugar, plum, rasberry, strawberry
Provided by Mercedes Sandoval
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 280°F (135°C).
- In a large bowl, whip egg whites until stiff peaks form.
- In a small bowl, combine baker's sugar and cornstarch and mix well.
- Gradually (split into 5 portions) add sugar into the egg whites. Once the egg whites form a stiff peak with a sheen gloss, set aside.
- Bake for 1 hour. Then turn oven off and let cloud cakes sit in hot oven for another hour or two until the oven is totally cool.
- Whip the heavy cream and sugar together until the cream is set.
- Carefully place each layer of cake with cream and berries.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 27 grams, Fat 30 grams, Fiber 0 grams, Protein 7 grams, Sugar 25 grams
STRAWBERRY DREAM CAKE I
Pudding like strawberry cake with a decadent white chocolate frosting.
Provided by Beth Lemieux
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
- Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
- To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.6 g, Cholesterol 31.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 9.6 g, Sodium 198.4 mg, Sugar 23.5 g
CHERRY DREAM CAKE
I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BERRY CREAM DREAM
Perfect for a summer day, this is the ultimate adult milkshake! It comes together quickly and goes down smoothly. Garnish with whipped cream and fresh raspberries, if desired.
Provided by Pam Ziegler Lutz
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 25.3 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 13.7 g, Sodium 30.1 mg, Sugar 22.5 g
BOOZY BERRY UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
- Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
- Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.
BERRY NICE CREAM CAKE
Enjoy a vegan take on a summer dessert with a berry 'nice cream' cake, made with a creamy layer of cashews, banana and dates, plus a blueberry topping
Provided by Dr Ayesha Sherzai
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Soak the cashews in water for 4 hrs or overnight. Cut the banana into 2cm slices and arrange in a single layer on a parchment-lined plate. Freeze either overnight or at least 4 hrs before starting.
- In a blender, whizz together the soaked and drained cashews, frozen bananas, dates, and vanilla seeds together until smooth and creamy, gradually adding the soy milk to bring the mixture together. Tip into an 18-20cm round springform cake tin. Freeze for at least 2 hrs.
- For the berry layer, whizz together the blueberries, soy milk, dates, and walnuts until smooth in a blender. Carefully spread over the top of the vanilla nice cream cake layer and put in the freezer for 2-3 hrs or until set. Decorate the top with extra blueberries and some blackberries, if you like.
Nutrition Facts : Calories 304 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.01 milligram of sodium
BERRY CREAM CAKE
Make and share this Berry Cream Cake recipe from Food.com.
Provided by Peggy L.
Categories Dessert
Time 4h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- Make Berry Sauce: Bring all sauce ingredients just to a boil in a 1 1/2 to 2 quart heavy saucepan over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, 15 minutes.
- Transfer to a shallow bowl and cool to romm temperature stirring occasionally, about 30 minutes.
- Chill, covered, until cold about two hours.
- Make Almond Layers:.
- Put oven racks in upper and lower thirds of oven and preheat to 350°F.
- Butter cake pans and line bottom of each with a round of parchment or was paper, then butter paper.
- Pulse almonds with 1/4 cup sugar in a food processor until finely ground.
- Beat together eggs and remaining 1 1/4 cups sugar in a large bowl with an electric mixer at high speed until pale, fluffy, and tripled in volume, about 6-8 minutes.
- Beat in vanilla and salt until combined well.
- Stir together ground almonds and melted butter (1 1/4 sticks).
- Fold one third of egg mixture into almond mixture to lighten, then fold in remainder, gently but thoroughly.
- Divide batter among pans (batter should be about 1/2 inch deep).
- Put 2 pans in lower third of oven and 1 pan in upper third (do not put directly above lower pans).
- Bake, switching position of pans (from lower to upper and vice versa) halfway through baking, until a golden crust forms on top and cake begins to pull away from sides of pans ( cake will rise, them collapse slightly) 18 to 25 minutes total.
- Cool in pans on racks 10 minutes, then run a small knife around edge of each pan and carefully invert onto racks.
- Cool completely about 15 minutes.
- Carefully peel off parchment.
- Make Mascarpone Cream.
- Stir together all mascarpone cream ingredients with a rubber spatula until smooth.
- Chill, covered.
- Assemble Cake.
- Center 1 almond layer on cake plate.
- Spoon 1/2 cup berry sauce onto center of layer. Spread evenly, leaving a 1/2 inch border around edge of cake.
- Spoon 3/4 cup mascarpone cream on top of berry sauce layer and smooth top (berry sauce will swirl into mascarpone cream).
- Repeat procedure with remaining almond layers, berry sauce, and mascarpone cream, ending with mascarpone cream ( for a total of three layers).
- Chill cake while making frosting.
- Frost Cake.
- Beat cream with sugar, vanilla, and salt in a large bowl using an electric mixer with cleaned beater at high speed until it just hold stiff peaks.
- Frost cake with whipped cream smoothing top and sides (there will be generous amount) then chill, uncovered, 1 hour.
- Just before serving, sift cocoa powder over top of cake using a sieve.
- Cook's Notes: Almond layer can be made ahead and cooled completely, then wrapped well in plastic wrap and chilled 3 days or frozen up to 1 month.
- Frosted cake can be made 1 day ahead (without cocoa powder) and chilled covered loosely with plastic wrap.
Nutrition Facts : Calories 741.8, Fat 46.1, SaturatedFat 21.4, Cholesterol 195.1, Sodium 135.2, Carbohydrate 77.3, Fiber 4.2, Sugar 51.6, Protein 10.5
BERRY CREAM CHEESE CAKE
The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.
Provided by Yossy Arefi
Categories Fall Cranberry Cake Dessert snack Cream Cheese Quick & Easy
Number Of Ingredients 12
Steps:
- Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
- In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
- Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
- Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
- Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
- Flavor Variations
- Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
- Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
- Use Another Pan
- Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
- Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.
BERRY SOUR CREAM CAKE
Make and share this Berry Sour Cream Cake recipe from Food.com.
Provided by Carmen B.
Categories Dessert
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
- Spread into a greased 13" by 9" by 2" baking dish. Sprinkle with raspberries and blueberries.
- Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
- For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.
Nutrition Facts : Calories 477.9, Fat 24.5, SaturatedFat 15, Cholesterol 94.9, Sodium 243, Carbohydrate 62, Fiber 2.2, Sugar 42.7, Protein 4.4
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