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.
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY CAKE FROM SCRATCH
It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
Provided by GothicGirl
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 59.3 g, Cholesterol 89.7 mg, Fat 15.4 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.1 g, Sodium 232.9 mg, Sugar 37 g
STRAWBERRY CAKE
Make the most of strawberry season with our strawberry cake, with light sponge, jam and soft cheese icing. It makes a fabulous centrepiece dessert
Provided by Cassie Best
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 11
Steps:
- Butter and line the bases of three 18cm cake tins. Heat the oven to 180C/160C fan/gas 4. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more, until the mixture is well combined.
- Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins, until the cakes have risen and a skewer inserted into the centre comes out clean. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely. The cakes can be made up to two days before icing, or frozen for two months.
- For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Be careful not to over mix as the icing will become runny. (If you do overmix, don't worry - keep mixing with an electric whisk and it'll thicken back up).
- Layer the cakes with the jam and half the icing. Invert the final cake on top, so the base of the cake it now the top, giving you a flat surface. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries. Can be made up to a day ahead of serving, keep somewhere cool or in the fridge. Will keep for three days.
Nutrition Facts : Calories 719 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 81 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
TRIPLE-LAYER STRAWBERRY CAKE
This is so good any time of year!
Provided by FireStarter77
Categories Strawberry Cake
Time 2h40m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
- Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
- Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
- Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.
Nutrition Facts : Calories 723.3 calories, Carbohydrate 103.6 g, Cholesterol 88.7 mg, Fat 34 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 255.6 mg, Sugar 93.1 g
More about "strawberry cake iii recipes"
STRAWBERRY CAKE - REALLY EASY CAKE RECIPE | RECIPETIN EATS
From recipetineats.com
5/5 (79)Category CakeCuisine WesternCalories 271 per serving
- Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
- For inside of cake: Dice some strawberries into ~1.5cm / 1" pieces to make 1 cup (about 1/3 of the strawberries)
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM
From sugargeekshow.com
Category DessertCalories 603 per serving
OLD-FASHIONED STRAWBERRY CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
FRESH STRAWBERRY CAKE - ONCE UPON A CHEF
From onceuponachef.com
HOMEMADE STRAWBERRY CAKE RECIPE | ULTIMATE …
From lifeloveandsugar.com
EASY STRAWBERRY CAKE RECIPE (VIDEO)
From natashaskitchen.com
EASY FRESH STRAWBERRY CAKE - INSPIRED TASTE
From inspiredtaste.net
HOMEMADE STRAWBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (552)Total Time 6 hrsCategory Cakes
STRAWBERRY CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
STRAWBERRY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY STRAWBERRY CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
BEST STRAWBERRY CAKE RECIPE - HOW TO MAKE STRAWBERRY CAKE
From thepioneerwoman.com
PAULA DEEN STRAWBERRY CAKE (SIMPLY DELICIOUS RECIPE)
From insanelygoodrecipes.com
EASY STRAWBERRY CAKE RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
HOW TO MAKE THE BEST FRESH STRAWBERRY CAKE - ALLRECIPES
From allrecipes.com
STRAWBERRY CAKES WITH FRESH STRAWBERRIES - ALLRECIPES
From allrecipes.com
STRAWBERRY CAKE RECIPES
From allrecipes.com
You'll also love