STRAWBERRY BABY CAKES
Created as a first birthday treat for a little girl, these are a sweet example of something that is simple but memorable. The look is adorable: a cake sized for a baby's hand, covered in a soft white-chocolate glaze and finished with sprinkles. The taste is primarily vanilla - that's the extract and white chocolate at play - and there's a sly hint of rose, added as much for mystery as for bolstering the best qualities of the fresh strawberry that's tucked into the cake's middle. But it's the cake's texture that's most confoundingly wonderful. It's tender and chewy, with a compact crumb still light enough to bring you back for another serving. When it's not a baby's birthday, skip the candles and have the cakes with espresso - or even Champagne.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 45m
Yield 24 mini cakes
Number Of Ingredients 15
Steps:
- Make the cakes: Center a rack in the oven and heat oven to 400 degrees. Line a 24-hole mini-muffin pan with cupcake papers or use baker's spray to coat the inside of the pan.
- You need 24 chunks of strawberry for the centers of the cakes, so slice the berries into small pieces and set aside. (The chunks should be about 1/4-inch wide and short enough to drop easily into the muffin cups.)
- Working in a large bowl, whisk together the sugar and salt. Drop in the eggs and beat with a mixer on medium speed (or continue with a whisk) for about 2 minutes, or until foamy and slightly thickened. Stir in the vanilla extract and the rose extract, if you're using it, followed by the corn syrup.
- Switch to a flexible spatula, and blend in the flour in two or three additions. You'll have a thick batter. Mix the butter into the batter in three or four additions, stirring gently until well incorporated. The batter will be stretchy and a bit slippery. Pour the melted chocolate over the mixture, stir it in gently and, when it's fully blended into the batter, stir in the milk.
- Spoon about 1 teaspoon of batter into each muffin cup, and then drop in a piece of strawberry. Divide the remaining batter evenly among the cakes, covering each berry.
- Bake the cakes for 11 to 13 minutes, or until a slender tester poked into the center of a cake comes out clean. Transfer the pan to a rack, and let rest for 2 minutes before carefully removing the cakes; cool to room temperature on the rack.
- Make the topping (optional): In a small microwave-safe bowl, melt together the chocolate and oil in a microwave set to half power, or in a small pan over very low heat. White chocolate is fragile and finicky - it burns quickly - so stay close. Stir the mixture to make sure it's smooth.
- One by one, dip the tops of the baby cakes into the chocolate, swirling the cakes to even out the topping and allowing the excess to drip back into the bowl or pan. Return the cakes to the rack and, if you'd like, finish with sprinkles.
- You can refrigerate the cakes for about 10 minutes to set the chocolate or leave them at room temperature. Chilled or not, the chocolate will remain a tad soft, and that's nice. Kept in a covered container, the cakes will hold for a day or two.
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 SURPRISE CAKE
Make and share this Strawberry Surprise Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 262.7, Fat 8.7, SaturatedFat 2.8, Cholesterol 44.6, Sodium 131.9, Carbohydrate 42.1, Fiber 0.9, Sugar 23.1, Protein 4.6
STRAWBERRY SURPRISE
Make and share this Strawberry Surprise recipe from Food.com.
Provided by byZula
Categories Punch Beverage
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
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.).
Nutrition Facts : Calories 72.1, Fat 0.2, Sodium 12, Carbohydrate 18.3, Fiber 1, Sugar 15.7, Protein 0.4
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