Strawberry Surprise Cake Recipes

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, sour cream and eggs. Beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups half full. Drop 1/2 teaspoon preserves into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in the cake portion comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Pipe frosting over cupcakes and top each with a strawberry half.

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:

• For the cake: Preheat the oven to 350 degrees F. 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 35 to 45 minutes in an unbuttered angel food cake pan.
• Set aside to cool completely, inverted on a bottle or jar that fits the cake pan.
• For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries.
• For the icing: Whip the cream with the powdered sugar until thick.
• To assemble: 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 cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries.
• Refrigerate for 1 hour before serving.

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
• Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
• Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
• Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.
• Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely.
• Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
• Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve.

Steps:

• Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes., In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping. , Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.

Steps:

• Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
• In a large bowl, mix toether cake mix and gelatin.
• make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
• Fold in coconut and pecans.
• Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
• Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
• To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
• Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.

Steps:

• Spread marshmallows on the bottom of a lightly greased 13x9" baking pan -- set aside.
• Combine strawberries and their juices with jello -- set aside.
• Blend remaining ingredients and pour over marshmallows.
• Spoon strawberry mixture over the top.
• Bake at 350° for 30 minutes.
• Reduce heat to 300° and continue baking for 15 minutes longer.

Steps:

• For the chocolate skull: Add the white chocolate melting wafers and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes.
• Pour the chocolate mixture into the front and back cavities of a 2-part medium plastic skull mold (3-by-4-by-4-inch) and tilt to swirl the chocolate around until coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess and freeze until the chocolate is set, about 5 minutes.
• Reheat the melted chocolate, if needed, and brush the sides of the mold cavities with a second layer. Freeze until set, about 5 minutes.
• Carefully unmold the skull halves and fill one with the sliced strawberries. Microwave the melted chocolate again until smooth, about 30 seconds. Use the melted chocolate as glue to carefully attach the skull halves. Refrigerate until ready to serve.
• For the cake and filling: Preheat the oven to 350 degrees F. Coat a 6-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with parchment and spray the paper.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter in a large bowl with an electric mixer on medium speed until pale yellow, about 2 minutes. Add the confectioners' sugar and beat on low just to incorporate, then beat on high until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down the sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled, but will come back together after everything is combined). With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients.
• Scrape the batter into the prepared pan and smooth the top.
• Bake until golden on top and a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes, then run a knife around the edge of the pan, turn the cake out onto the rack, remove the parchment and cool completely.
• Meanwhile toss the sliced strawberries and granulated sugar in a medium bowl. Set aside for at least 30 minutes to allow the strawberries to release their juices.
• Cut the cake into 3 layers with a long serrated knife. Place a cake layer on a cake stand and top with half of the strawberries. Spread 3/4 cup of the whipped cream on top. Repeat with another cake layer, the remaining strawberries and 3/4 cup whipped cream. Top with the final cake layer and remaining 1/2 cup whipped cream. Position the skull in the center of the whipped cream.
• For the strawberry white chocolate sauce: Add the strawberries and granulated sugar to a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries have broken down and thickened slightly, 10 to 15 minutes. Remove from the heat and stir in the lemon juice and vanilla. Strain the mixture through a fine-mesh sieve and return the liquid to the saucepan (discard the solids). Add the cream and red candy melting wafers to the sauce and heat over medium heat, whisking constantly, until melted and hot, 10 to 15 minutes.
• When ready to serve, pour the hot sauce over the center of the chocolate skull.

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Steps:

• Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan.
• Pour strawberries all over the top.
• In a large bowl, mix pudding, milk and whipped topping until well combined.
• Spread over strawberries.
• Cover and refrigerate several hours overnight.

Steps:

• Fill a 14-ounce glass with ice. Pour strawberries with syrup, and juices into a shaker and shake well.
• Pour drink over the ice, and add a fresh strawberry to the rim of the glass.
• Splash the soda over the top and serve with a straw.
• (Use the frozen, sweetened strawberries that come in boxes in the freezer section for this one. Be sure to thaw 'em first.).