Strawberry Sparkle Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan that's at least 2 inches deep (or you can split the batter between 2 pans if they're not deep enough).
• To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.
• Add the sour cream and vanilla, then mix until just combined.
• Sift together the flour, cornstarch, salt, and baking soda and add it to the bowl.
• Mix it together until just combined.
• Spread it in the pan or pans and bake for 45 to 50 minutes, or until the cake is no longer jiggly like my bottom.
• Carefully remove the cake from the pan and allow it to cool completely.
• Next, mash the strawberries with a potato masher or a fork (reserve a few for garnish if you like).
• Sprinkle the strawberries with the sugar. Toss them around and allow them to sit for a little while.
• They'll give off this beautiful liquid after several minutes. Try not to drink it with a straw.
• To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a mixing bowl.
• Mix until very light and fluffy. Warning: You'll feel like eating this bowl of icing before you even get it on the cake.
• To assemble the cake, use a sharp knife to cut it in half through the middle. It's easier if you go all around the perimeter of the cake, slicing only halfway through the circle the whole way.
• Lay the two halves cut side up.
• And cover both halves with an equal amount of strawberries. Then--this is an important step!--place the cake halves in the freezer for 15 to 20 minutes. This'll firm up the surface of the strawberries just a bit so that it's easier to spread on the icing.
• Remove the cakes from the freezer and place one layer on a cake stand or platter. Cover with a little less than a third of the icing.
• Place the second layer on top, then spread the top with icing.
• Carefully ice the outside of the cake with the remaining icing.
• Lovely! You can certainly decorate the top of the cake with strawberry slices, too. But I'm hungry and want to eat, so I'll skip that part.
• Store leftovers in the fridge. The cake can be made up to 24 hours in advance.

Steps:

• Make the cake: Beat the egg whites until frothy. Add the cream of tartar and beat until stiff. Sift the superfine sugar three times and add slowly to the egg whites. Sift the cake flour and salt five times, and then fold slowly into the egg whites. Sprinkle in the vanilla and fold. Bake for 40 to 50 minutes in an unbuttered angel food cake pan. After the cake rises and begins to brown, cover with buttered paper. Remove the paper in the last 5 to 10 minutes. Set aside to cool completely, inverted on a bottle or jar that fits the cake pan. Make the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries. Make the icing: Whip the cream with the powdered sugar until thick. Assemble the cake: Place the cake, wide-side down, on a serving plate. Cut a 1-inch layer from the top and set it aside. Cut around the cake 1 inch from the outer edge to 1 inch from the bottom. Cut around the cake 1 inch from the inner edge to 1 inch from the bottom. Gently remove the section of cake between the cuts and pour in the strawberry mixture. Place the top cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries. Refrigerate for at least 1 hour before serving so the filling firms up. You'll have left over cake. Serve it at another dessert with just some berries and cream on top.

Steps:

• Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
• Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
• Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.

Steps:

• Dissolve gelatin in water and add frozen block of strawberries, stirring to break up and mix berries.
• Cut a one inch layer from the top of cake and set aside. Cut around cake one inch from outer edge to one inch from bottom. Cut around cake one inch from inner edge to one inch from bottom. Gently remove the section of cake between the cuts, tearing it into small pieces. Fold pieces into strawberry mixture and pour it into cake shell. Place cake layer on top.
• Whip cream. Add sugar, vanilla and a few drops of food coloring. Spread over top and sides of cake. Decorate with whole strawberries, if desired. Refrigerate until served, at least one hour. Slice with a serrated knife.

Steps:

• Remove top 2 inches of sponge cake in one slice. Cut a tunnel thru center of de-capitated cake. Remove the cake bits-by-bits and reserve in small bowl. Set aside.
• Dissolve Jell-O gelatin in 1 cup of hot water. Add frozen strawberries (chopped apart for quicker completion of final dessert)-to thoroughly dissolved Jell-O mixture. Add cake pieces to the strawberry Jell-O mixture and stir thoroughly to mix. Once prepared, return by spoonfuls to fill the "tunnel" in cake.
• Frost with Cool Whip or own prepared whipped cream topping.
• Refrigerate at least 1 hr before serving.

Steps:

• In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form.
• Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
• In another bowl, beat egg yolks until slightly thickened, about 5 minutes.
• Gradually add remaining sugar, beating until thick and lemon-colored.
• Blend in water and extracts.
• Sift flour over batter; beat until smooth.
• Fold in egg whites just until blended.
• Spoon into an ungreased 10-inch tube pan.
• Cut through batter with a knife to removed air pockets; smooth the top.
• Bake at 325 degrees for 50-55 minutes or until cake springs back when lightly touched.
• Immediately invert pan; cool completely.
• In a large bowl; dissolve gelatin in bowling water. Add ice water and stir.
• Place bowl in ice water for about 5 minutes or until slightly thickened.
• Fold in strawberries and 1/2 cup of the whipped topping.
• Run a knife around the edges of pan to loosen cake.
• Split the cake horizontally into three layers (I use dental floss); place bottom layer on a serving plate.
• Spread with half of the gelatin mixture. Repeat with a layer of cake and then the remaining gelatin mixture. Top with remaining cake layer.
• Frost top and sides with remaining whipped topping. Garnish with strawberries.
• Store in refrigerator until ready to serve. Refrigerate leftovers.