STRAWBERRY CREAM CAKE
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
- Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
- Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
- Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
- Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Nutrition Facts : Calories 331 g, Fat 21 g, Fiber 1 g, Protein 5 g
LAYERED STRAWBERRY CREAM CAKE
I created this dessert one Saturday when my daughter's friends dropped in. It was a hit, and word spread through the high school. It has been renamed "Amber's Dad's Good Stuff." -Frankie Allen Mann, Warrior, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange zest; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice., In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter., Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper and discard. Cool cakes completely., In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners' sugar on high until stiff peaks form. Fold in sour cream., Place one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries.
Nutrition Facts : Calories 419 calories, Fat 24g fat (15g saturated fat), Cholesterol 113mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY CREAM CAKE FROM COOK'S ILLUSTRATED RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 20
Steps:
- CAKE: Adjust oven rack to lower-middle position and heat oven to 325°F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours. STRAWBERRY FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled. WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups). ASSEMBLE THE CAKE: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.
STRAWBERRY CREAM CAKE
"I can't tell you how many times I've made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion."-Agnes DeLeon, Melrose, Montana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.
Nutrition Facts : Calories 408 calories, Fat 21g fat (10g saturated fat), Cholesterol 160mg cholesterol, Sodium 150mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
FOUR-LAYER BIRTHDAY CAKE
Kids will love designing their own birthday cake. Choose from solid, striped, ombre or rainbow for the inside, then cover the outside with mini marshmallows, chocolate rocks, ombre coconut or nonpareils.
Provided by Food Network Kitchen
Time 1h15m
Yield 16 to 20 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter four 9-inch-round pans and line the bottoms with parchment paper. Combine the granulated sugar and vegetable oil in a large bowl and beat with a mixer on medium-high speed until thick and creamy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla and beat on high speed until the batter is light and fluffy, about 2 minutes.
- Sift the flour, baking soda and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the sugar mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, until the batter is smooth, about 2 minutes. Tint with gel food coloring (see below).
- Divide the batter among the prepared pans and bake, 2 pans at a time, until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 15 minutes in the pans, then invert onto racks to cool completely.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the vanilla, increase the mixer speed to medium high and beat until thick, 2 more minutes. Beat in the milk, a little at a time, until the frosting is spreadable.
- Assemble the cake: Spread about 1 1/2 cups frosting between the cake layers, then cover the outside of the cake with the remaining frosting and coat with toppings (see below).
- How to Color the Batter:
- Use gel food coloring for cakes: You don't need to add as much, and the colors are brighter.
- Solid: Tint the batter 1 color; divide among 4 pans.
- Striped: Divide the batter between 2 bowls; tint each one a different color. Divide each color between 2 pans.
- Ombre: Divide the batter among 4 bowls; tint in varying shades of the same color. Pour into 4 pans.
- Rainbow: Divide the batter among 4 bowls; tint each one a different color. Pour into 4 pans.
- The Toppings:
- Mini Marshmallows: You'll need about one 10 1/2-ounce bag. For a multicolored look, use fruit-flavored mini marshmallows.
- Chocolate Rocks: You'll need about 3 cups. Find them at specialty candy stores, or order online.
- Ombre Coconut: Divide one 7-ounce bag coconut among 3 resealable plastic bags. Add an increasing number of drops of the same food coloring to each bag and shake.
- Nonpareils: Use rainbow or single-color nonpareils; you'll need about 3/4 cup. Set your cake on a cake plate in the sink or on a large rimmed baking sheet to catch loose nonpareils.
CLASSIC STRAWBERRY SHORTCAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch-round cake pan, then line the bottom with parchment paper; butter the parchment and dust with flour, tapping out the excess.
- Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl until combined. Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until just smooth. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated. Pour the batter into the prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely.
- Meanwhile, make the toppings and filling: Halve 16 strawberries. Whisk 1 tablespoon water and the strawberry jelly in a medium bowl until smooth. Add the halved strawberries and toss to coat; set aside. Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners' sugar and the lemon juice in another medium bowl; set aside. Beat the heavy cream, the remaining 1 tablespoon confectioners' sugar and the vanilla extract in a bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble. Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream. Top with the halved strawberries and their juices. Photograph by Anna Williams
STRAWBERRIES AND CREAM CAKE
Makes an elegant presentation without too much fuss.
Provided by JJ
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 866.7 calories, Carbohydrate 115.1 g, Cholesterol 165.6 mg, Fat 42.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 22.8 g, Sodium 426.7 mg, Sugar 86.1 g
More about "four layer strawberry cream cake recipes"
HOMEMADE STRAWBERRY CAKE RECIPE - LAUREN'S LATEST
From laurenslatest.com
5/5 (25)Total Time 6 hrs 25 minsCategory DessertCalories 357 per serving
- Make vanilla dream cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers.
- Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
- Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling overtop. Add another layer of cake and continue layering until all 4 layers are in tact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out. Frost the entire cake with remaining plain whipped cream. Top with sliced strawberries as a garnish.
STRAWBERRY CREAM LAYER CAKE - SWANKY RECIPES
From swankyrecipes.com
STRAWBERRY CREAM CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
STRAWBERRY SHORTCAKE CAKE – SUGAR GEEK SHOW
From sugargeekshow.com
EASY STRAWBERRY AND CREAM LAYER CAKE - LAYLITA'S RECIPES
From laylita.com
STRAWBERRY CREAM CAKE RECIPE - KITCHEN FUN WITH MY …
From kitchenfunwithmy3sons.com
PAULA DEEN STRAWBERRY CAKE (SIMPLY DELICIOUS RECIPE)
From insanelygoodrecipes.com
CHARLOTTE CAKE WITH STRAWBERRIES | WILLIAMS SONOMA
From williams-sonoma.com
STRAWBERRY CREAM NAKED CAKE RECIPE - BIANCA ZAPATKA
From biancazapatka.com
4.9/5 (9)Category Cake, Dessert, TorteServings 1Estimated Reading Time 7 mins
STRAWBERRY AND CREAM LAYER CAKE - RACHEL KHOO
From rachelkhoo.com
STRAWBERRY LAYER CAKE - RECIPES FOR HOLIDAYS
From recipesforholidays.com
VICTORIA SPONGE WITH STRAWBERRY COMPOTE AND FRESH CREAM
From irishtimes.com
STRAWBERRY AND CREAM LAYER CAKE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
STRAWBERRY LAYER CAKE RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
STRAWBERRY POKE CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
VANILLA SHEET CAKE WITH STRAWBERRY GLAZE RECIPE - THE …
From washingtonpost.com
HOMEMADE STRAWBERRY CRUNCH CAKE | BAKE OR BREAK
From bakeorbreak.com
VIOLET BAKERY'S NEW COOKBOOK: LOVE IS A PINK CAKE - BBC TRAVEL
From bbc.com
EASY STRAWBERRY AND CREAM LAYER CAKE - ALL KITCHEN COLOURS
From allkitchencolours.com
25 BEST BUNDT CAKE RECIPES - WHAT TO BAKE IN A BUNDT PAN - DELISH
From delish.com
RENéE KOHLMAN: VICTORIA SPONGE CAKE LOOKS ALMOST AS GOOD AS IT …
From thestarphoenix.com
ICE CREAM SANDWICHES RECIPE - SOUTHERN LIVING
From southernliving.com
STRAWBERRY LAYER CAKE WITH STABLISED WHIPPED CREAM
From arisecakecreations.com
You'll also love