Scrumptious Strawberry Icing Recipes

Steps:

• Place strawberries in a blender; puree until smooth.
• Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
• Beat butter with an electric mixer in a bowl until light and fluffy.
• Beat 1 cup confectioners' sugar into butter until just blended.
• Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
• Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
• Beat last 1/2 cup confectioners' sugar into mixture until just blended.

Steps:

• Allow butter to thaw so it cremes well. Then mix butter in electric mixer before adding in other ingrediants.
• Mix in pwdered sugar then strawberries. Mix until blended together. If icing is not fluffy and thick add more powdered sugar until you acieve a fluffy thick frosting. (The butter cannot be hot).

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.
• Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.

Steps:

• Grease and lightly flour three 8 1/2-inch round pans or one 13x9x2-inch rectangle pan. Preheat oven to 350.
• Stir together flour, baking powder, baking soda, salt, and jello. Set aside.
• In a large bowl, with an electric mixer, whip softened butter. Then add sugar and vanilla until well mixed. Add egg whites one at a time, beating well after each addition, then mix in strawberries.
• Then alternately add flour mixture and buttermillk to butter mixture until all ingrediants are mixed well.
• Pour into pans. Bake for 25 to 30 minutes for 8 inch pans and 30 to 35 minutes for 13x9x2 or until a wooden tothpick inserted comes out clean. Cool cakes in pans placed on wire racks for 10 minutes. Remove round cake layers from pans and let cool on a wire rack.
• (Frosting listed under Scrumptious Strawberry Frosting).

Steps:

• Preheat oven to 350'.
• Using cupcake liners, place 12 liners in a muffin pan and set to the side.
• In a medium bowl, combine flour, baking powder and salt and set a side.
• In a food processor or blender add strawberries and process until pureed.
• Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
• Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
• Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
• Add vanilla extract if using.
• Mix together milk and 1/3c strawberry puree.
• Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
• Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
• Bake for 20 to 25 minutes, or until lightly browned.
• Cool cupcakes completely on a wire rack before adding the frosting.
• To make the Strawberry Frosting:.
• Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
• Reduce speed to low and add powdered sugar and blend well.
• Add vanilla extract and 3TBS of the strawberry puree, blend well.
• Using a knife frost the cupcakes and top with decorative candies.

Steps:

• In a larger mixing bowl, beat together cream cheese and butter with an electric mixer for 2-3 minutes or until fluffy.
• Add in diced strawberries and vanilla and continue mixing.
• Add confectioners sugar little 1 cup at a time, continue mixing.
• Add in salt and mix until you reach your desired texture.

Steps:

• For cupcakes: In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans.
• Bake at 350 for 15-20 min or until cupcakes are done.
• For the lemon cream cheese frosting: Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Add lemon juice and mix well.
• Top each cupcake with a slice of strawberry and lemon zest. Voila!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
• Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
• Let shortcakes cool before splitting and filling with sugared berries.