Strawberries And Cream Valentine Cake Recipes

Steps:

• 1. Set heart insert of spring form pan on a sheet of aluminum foil. Carefully fold foil up around edges tightly and securely. Be careful not to tear the foil! Place heart insert securely on the flat base of the spring form, and secure rim by tightening side clamp.
• 2. Cut up the angel food cake. Place cake cubes in large mixing bowl. In a separate medium bowl, completely dissolve gelatin in boiling water. Add semi-frozen strawberries to hot gelatin, and stir until fruit is thawed & broken apart. Pour gelatin/strawberry mixture over cake cubes and fold GENTLY until all cubes are coated and saturated. At this point, you can either: #1. pour directly into heart mold, OR #2. leave in mixing bowl and chill for just a bit (keep an eye on it!) until it is cool and reaches a barely "wobbly" congealed state, then pour into heart mold. I prefer method #2, as your liquid is less likely to eek out from under the foil around the heart insert and climb up the outsides of the foil. Whichever method you choose, then place in refrigerator to allow cake mixture to set completely, at least 1-hour.
• 3. While cake is chilling, beat room temperature cream cheese, lemon juice, lemon zest and sugar until fluffy. When cake has set and is good and cold, spread cream cheese mixture over strawberry cake base, all the way to edges. Spread whipped topping over cream cheese mixture, all the way to edges. Place back in refrigerator for at least another hour, so everything will get really cold and meld together.
• 4. When time to serve the cake, run a sharp knife around inside edges of the heart insert, taking care not to tear the foil-lined bottom. Release clamp on the outside of spring form and remove round spring form rim away from heart mold. Using 2 wide spatulas, gently lift or slide cake from foil to a serving plate. DON'T "LIFT" THE HEART OFF THE BASE -- YOUR CAKE WILL FALL THRU THE BOTTOM FOIL THAT IS AROUND THE HEART! After the cake is securely on the plate, remove the heart insert from the outside of the cake. Garnish with fresh strawberries, if desired.

Steps:

• Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
• Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
• Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
• Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
• Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.

Steps:

• Prepare as directed on cake mix and divide batter into 2 round cake pans or one 9 x 13 inch glass baking dish. Bake according to directions on cake mix and let cool completely.
• Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Sread evenly over cake.
• Mix the Danish Dessert with 1 3/4 cups water. Cook according to package directions. Let cool slightly, then fold in the strawberries. Let cool completely before spreading over cakes (I usually put it in the fridge for about 30 minutes).
• Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).