STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 17
Steps:
- For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
- To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.
STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
You won't recognize the white cake mix after adding strawberry gelatin and fresh berries. Add the rich cream cheese frosting, and this cake has blue ribbon potential. This is a superior cake, perfect for birthday parties and baby showers.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
- Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
- To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
- Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Nutrition Facts : Calories 696.3, Fat 47.9, SaturatedFat 21.8, Cholesterol 78.2, Sodium 367, Carbohydrate 64.7, Fiber 4.7, Sugar 51.5, Protein 6.8
SIMPLY DELICIOUS STRAWBERRY CAKE
Make and share this Simply Delicious Strawberry Cake recipe from Food.com.
Provided by scarley
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
- In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
- Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
- For the frosting:.
- In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
- Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.
Nutrition Facts : Calories 1098.7, Fat 39.1, SaturatedFat 13.5, Cholesterol 152.2, Sodium 615.3, Carbohydrate 175.2, Fiber 2.3, Sugar 155.6, Protein 17.7
DELICIOUS STRAWBERRY CAKE AND STRAWBERRY CREAM CHEESE FROSTING
Saw this recipe in the "Cooking with Paula Deen" magazine and wanted to save the recipe for myself and share it with you as well. :) Looks so delicious I can't wait to make it. When preparing the frosting you will have left over "strawberry puree" to use for another time. (
Provided by Marsha D.
Categories Dessert
Time 40m
Yield 1 9 inch cake
Number Of Ingredients 11
Steps:
- Preheat Oven to 350'.
- Lightly grease 2 round 9 inch cake pans and lightly flour insides.
- In a large mixing bowl, combine cake mix and strawberry gelatin.
- Add strawberries, eggs,oil, and water.
- Using a electric hand mixer ( or a Kitchen Aid Mixer) beat on medium speed until smooth.
- Pour into greased prepared pans and bake in oven for 20 minutes or until a tooth pick inserted in center comes out clean.
- Let cool in pans for 10 minutes.
- Remove from pans and let cool completely on a wire rack.
- When the cakes are cooling prepare the Strawberry Cream Cheese Frosting.
- In another large mixing bowl using a electric hand mixer (or Kitchen Aid Mixer), beat together butter and cream cheese on medium speed until creamy.
- Add in 1/4c. strawberry puree, reserving the remaining for another use.
- Add in the strawberry extract.
- Slowly add in the confectioners sugar and beat until smooth.
- When the cake rounds have cooled spread the strawberry frosting in between layers and on top and sides of cake.
- Garnish with sliced fresh strawberries, if desired.
- Note: For pinker frosting add 2 to 3 drops of red food coloring to the frosting.
Nutrition Facts : Calories 8698, Fat 309.5, SaturatedFat 102, Cholesterol 1115.9, Sodium 5301.4, Carbohydrate 1452.7, Fiber 15.6, Sugar 1293.6, Protein 72.1
STRAWBERRY CREAM CHEESE FROSTING
I found this in a Paula Deen cookbook it was printed a long with a strawberry cake recipe. I did not care for the cake but I so loved the frosting. I could just eat this by the spoonful even without cake. I do however think it really dresses up a strawberry cake made from the mix or a white cake.
Provided by Old widow
Categories Dessert
Time 10m
Yield 2 cups, 14 serving(s)
Number Of Ingredients 4
Steps:
- In large bowl beat butter and cream cheese until creamy.
- Beat in 1/4 cup of the pureed strawberries.(Reserve the rest for another use).
- Gradually add the confectioners sugar until smooth.
- Add 2 or 3 drops of red food coloring if you want a pinker frosting.
Nutrition Facts : Calories 334.9, Fat 9, SaturatedFat 5.7, Cholesterol 26.5, Sodium 72.1, Carbohydrate 64.5, Fiber 0.4, Sugar 62.6, Protein 1.4
STRAWBERRY CREAM CHEESE FROSTING
An experiment I had that turned out rather delicious. Everyone I know loves it. Makes enough to ice and decorate a sheet cake. Store any unused frosting in an airtight container.
Provided by babiiboi1990
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter, and strawberries together in a bowl using an electric mixer until smooth and creamy; gradually beat in confectioners' sugar until desired consistency is reached.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 28.6 g, Cholesterol 30.8 mg, Fat 10.7 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 6.8 g, Sodium 83.1 mg, Sugar 27.7 g
STRAWBERRY CREAM CHEESE FROSTING
Delicious! So good on butter cookies and chocolate mini cupcakes! It takes about 3/4 cup hulled strawberries to make 1/2 cup mashed.
Provided by JamesDeansGirl
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds.
- Add 3 cups powdered sugar, gradually, and the mashed strawberries; blend frosting again on low speed until the sugar is incorporated, 1 minute.
- Increase mixer speed to medium and blend frosting until fluffy, 30-45 seconds more, adding up to 1/2 cup more sugar to make desired spreading consistency.
- Use as desired.
EASY STRAWBERRY CREAM CHEESE FROSTING
Creamy frosting made with cream cheese and fresh strawberries. Perfect topping on a strawberry cake, white chocolate, lemon, or white cake. Also would be great for dipping strawberries in to eat!
Provided by erinwilson311
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Puree strawberries in a blender or food processor until smooth.
- Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 25.7 g, Cholesterol 49 mg, Fat 17 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 132 mg, Sugar 24.7 g
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