BUTTERMILK STRAWBERRY SKILLET CAKE WITH STRAWBERRY WHIPPED CREAM AND JERRY'S SUGARED PECANS
Provided by Trisha Yearwood
Categories dessert
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the buttermilk strawberry skillet cake: Preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet and dust with flour.
- Beat the butter and 3/4 cup of the sugar in a large bowl with an electric mixer on medium speed. Beat in the vanilla and egg. Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. With the mixer running, add about a third of the flour mixture to the butter-sugar mixture, then add about half of the buttermilk. Continue adding the flour and buttermilk in this manner, ending with the flour, mixing just until the batter comes together.
- Pour the batter into the prepared skillet and smooth the top. Place the strawberries on top of the cake batter, pressing down gently. Sprinkle the remaining 2 teaspoons sugar over top. Bake until golden brown, 35 to 40 minutes. Let cool slightly.
- For the strawberry whipped cream: Place a mixing bowl and whisk attachment into the freezer 15 minutes prior to using.
- In the bowl of an electric mixer fitted with the cold whisk attachment, whip the cream until soft peaks form, 3 to 4 minutes. Add the jam and vanilla and continue whipping until stiff peaks form, about 2 minutes more. (If not using immediately, cover and refrigerate.)
- Serve the cake with the whipped cream and Jerry's Sugared Pecans.
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with sides with aluminum foil. Pour the melted butter onto the lined sheet.
- In a large bowl, mix the sugar, cinnamon and egg whites. Add the pecan halves and toss until they are fully coated.
- Spread the pecans onto the prepared baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
STRAWBERRY TRES LECHES CAKE
Lasheeda Perry has cranked out thousands of Valentine's Day desserts over the years. She was a pastry chef at the Four Seasons for nearly a decade, she has her own Long Beach, CA, culinary company (Queen of Flavor), and she appears regularly on the Food Network Kitchen app, whipping up fun sweets like hand pies and blondies. "After being in the industry for 16-plus years, I feel like I need to switch it up on Valentine's Day," she says. And by that she means no more molten chocolate cakes. For this dessert, she went for unexpected flavors - a riff on a recipe she created for the book Toques in Black: A Celebration of Black Chefs. "I wanted to try a strawberry version because who doesn't love strawberry milk? It's so nostalgic!" she says. -Kate Trombly O'Brien for Food Network Magazine
Provided by Food Network
Categories dessert
Time 2h40m
Yield 8 slices of cake
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
- Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
- Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
- Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
- Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.
STRAWBERRY & PECAN SALAD
It is always a crowd-pleaser when I bring it to a potluck at school...I never have to bring leftover home.-Sharon Meyer, Fulton, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.
Nutrition Facts : Calories 247 calories, Fat 19g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.
ANNIE'S STRAWBERRY DESSERT
Light and sweet cream cheese layer topped with strawberries on a pecan crust. High in taste!
Provided by EINNA68
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 8h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.
- Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.
- In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
- Top with strawberries and drizzle with glaze to serve.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 43.3 g, Cholesterol 45.9 mg, Fat 27.4 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 15.4 g, Sodium 143.4 mg, Sugar 31.4 g
STRAWBERRY PECAN CAKE
A wonderful triple layer cake. It was my first 3 layer and I love it! If I remember right, I believe I had to buy 32 oz. of the frozen strawberries with juice. By time I mashed the juice out of a 16 oz. container, there wasn't many strawberries so back to the store I went.
Provided by Sweet_T
Categories Dessert
Time 35m
Yield 12-16 slices
Number Of Ingredients 13
Steps:
- Cake Directions:.
- Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done.
- Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).
- Frosting Directions:.
- In a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.
Nutrition Facts : Calories 770.2, Fat 44, SaturatedFat 12.8, Cholesterol 103, Sodium 424.6, Carbohydrate 90.2, Fiber 1.9, Sugar 76.3, Protein 7.6
STRAWBERRY-PECAN CAKE RECIPE - (4/5)
Provided by SD296
Number Of Ingredients 15
Steps:
- Mix cake mix with strawberry flavored gelatin. Add oil, eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*. To make the frosting, cream together cream cheese and butter; mix in vanilla and powdered sugar until firm but spreadable. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top. Store cake in an airtight container or wrapping; refrigerate. *Lightly touch cake in the center with a finger; if it springs back, the cake is done.
STRAWBERRY PECAN COFFEE CAKE
I love to make coffee cakes! This recipe bursts with the strawberry flavor and is scrumptious. Topped with the crunchy pecans, it's a hit every time.
Provided by OhSheila
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- If using frozen strawberries, thaw and cut into pieces. Combine with brown sugar and set aside.
- Spray an 8" round cake pan with cooking spray.
- In a large bowl, combine flour, granulated sugar, baking powder, baking soda and salt. In a separate bowl, combine sour cream, butter, vanilla and egg. Mix well and add to flour mixture. Stir until just moistened.
- Spoon 2/3 of the batter into prepared pan. Spread strawberry mixture evenly over the batter. Top with remaining batter. Sprinkle pecans on top.
- Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes on a wire rack before removing from pan.
- ICING: Combine confectioners' sugar, milk and vanilla. Stir well and drizzle icing over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 176.4, Fat 7.4, SaturatedFat 3.3, Cholesterol 32.4, Sodium 110.6, Carbohydrate 25.4, Fiber 0.9, Sugar 14.5, Protein 2.7
FRESH STRAWBERRY PECAN COOKIES
These cookies are so good! They end up having a precious pink colour from the mashed strawberries. You can substitute other berries, or a mixture of berries, if you wish.
Provided by MARBALET
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease, or line baking sheets with parchment paper.
- Cream the sugar and shortening together in a mixing bowl. Stir in the baking soda, eggs, and strawberries until just blended. Stir in the flour, salt, and pecans, and mix well. Drop dough by rounded tablespoonfuls onto the prepared baking sheets.
- Bake in preheated oven until tops set and are lightly browned, about 15 minutes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 13 g, Cholesterol 7.8 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 64.7 mg, Sugar 6.7 g
STRAWBERRY PECAN BREAD
Make and share this Strawberry Pecan Bread recipe from Food.com.
Provided by kvlong
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened, may still be a bit lumpy.
- Spoon the batter into 2 well-greased 9x5x3-inch loaf pans. Bake at 350ºF for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes, the remove and cool completely on wire racks.
Nutrition Facts : Calories 831.9, Fat 49.4, SaturatedFat 6.3, Cholesterol 105.8, Sodium 484.4, Carbohydrate 91.3, Fiber 3.8, Sugar 52.6, Protein 9.8
RASPBERRY BRANDY PECAN CAKE
Make and share this Raspberry Brandy Pecan Cake recipe from Food.com.
Provided by Erin Justice
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Using a mixer, Combine butter and sugar until light and fluffy.
- Beat in eggs.
- Mix in a separate bowl flour, baking powder, salt, and cinnamon.
- Blend sour cream and brandy.
- Blend in half the sour cream mixture. Then half the dry mixture. Repeat.
- Add chopped pecans.
- Grease bottom and sides of pan and pour in batter. I use a bunt pan.
- Bake at 325 degrees for about one hour and a half.
- During the last 15 minutes, check to see if it is done. (everyone's oven is a little different).
- Remove from oven, and let cool for 10-15 minutes. Turn upside down on a wire rack.
- For topping, combine sugar and brandy.
- Stir in preserves and honey.
- If the topping is too thick, add small amounts of water to thin it to pour over cake.
- Pour the topping over the cake, and allow to roll down the sides.
- Serve and enjoy!
Nutrition Facts : Calories 8068.8, Fat 344.4, SaturatedFat 163.2, Cholesterol 1858.2, Sodium 4975.2, Carbohydrate 1095.3, Fiber 18.8, Sugar 735.9, Protein 91
STRAWBERRY POKE CAKE
That classic spring treat-strawberry shortcake-takes on a wonderful new twist with this recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered strawberry poke cake that's made from a convenient boxed mix. -Mary Jo Griggs, West Bend, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. , Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours., Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
Nutrition Facts : Calories 376 calories, Fat 14g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 301mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
SOUTHERN PECAN CAKE
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Provided by Satira
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
- Divide batter between the prepared cake pans.
- Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
- Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
- Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
- Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g
STRAWBERRY PECAN COOKIES
Make and share this Strawberry Pecan Cookies recipe from Food.com.
Provided by Nancy Van Ess
Categories Drop Cookies
Yield 78 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream shortening and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in puree just until blended.
- Combine flour, salt and baking soda; gradually add to creamed mixture. Stir in pecans and add some red food coloring if desired.
- Drop by tablespoonfuls 2" apart onto greased cookie sheets.
- Bake at 350 degrees for 12-15 min.
- or until edges are lightly browned.
- Remove to wire racks to cool.
- - - - - - - - - - - - - - - - - - - * Exported from Maste rCook *
Nutrition Facts : Calories 65.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 5.4, Sodium 39.8, Carbohydrate 7.8, Fiber 0.3, Sugar 4, Protein 0.8
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