STRAWBERRY CREAM CAKE
"I can't tell you how many times I've made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion."-Agnes DeLeon, Melrose, Montana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.
Nutrition Facts : Calories 408 calories, Fat 21g fat (10g saturated fat), Cholesterol 160mg cholesterol, Sodium 150mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY TUNNEL CREAM CAKE
A luscious surprise awaits inside this elegant cake. Perfect for wedding showers, anniversaries, birthdays and graduations. The ingredient Sweetened condensed milk, is one can (300ml).
Provided by Chef mariajane
Categories Frozen Desserts
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Invert cake onto serving plate, cut 1-inch slice crosswise from top of cake; set aside.
- With sharp knife, cut and remove a ring of cake, leaving inner and outer cake walls and bottom base of cake at least 1-inch thick. Tear cake removed from center into bite-sized pieces; reserve.
- In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice, extract and food coloring, if desired.
- Add reserved torn cake pieces and chopped strawberries and stir into mixture. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice of cake.
- Frost with remaining whipped topping. Chill 3 hours or freeze for 4 hours. Garnish with strawberries if desired. Return leftovers to refrigerator or freezer.
Nutrition Facts : Calories 517.9, Fat 20.4, SaturatedFat 12.7, Cholesterol 67.8, Sodium 560.8, Carbohydrate 74.8, Fiber 0.6, Sugar 50.8, Protein 11.4
STRAWBERRY TUNNEL CREAM CAKE
When strawberries are in season, this is the recipe I reach for. There is never any left overs when I make this for my family and friends. Great on hot summer days.
Provided by Linda Easley
Categories Cakes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Invert cake on serving platter. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1-inch thick.
- 2. Remove cake from center, leaving 1-inch thick base on bottom of cake. Tear cake removed from center into bite-size d pieces; reserve.
- 3. In large mixture bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract, and food coloring.
- 4. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice cake.
- 5. Frost with remaining whipped topping. Chill 3 to 4 hours
- 6. Garnish with strawberries if desired. Return leftovers to refrigerator or freeze.
STRAWBERRY SECRET TUNNEL CAKE
This secret tunnel cake couldn't be easier to make-thanks to a prepared angel food cake! Top with fresh strawberries and enjoy.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
- Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before serving.
Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.9118 g, Sugar 0 g, Protein 3 g
STRAWBERRY TUNNEL CAKE
Steps:
- Invert cake onto serving plate. Cut 1 inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1 inch thick base on bottom of cake. Reserve cake pieces.
- In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.
- Fill cavity of cake with strawberry mixture; replace top slice of cake. Chill 2 hours or till set. Frost with remaining whipped topping; garnish strawberries if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY TUNNEL CAKE RECIPE
Provided by Pshirley
Number Of Ingredients 8
Steps:
- If cake is not prepared cook according to directions. Slice top of the cake off 1 inch down. Set aside. Tunnel out the inside of the cake and set aside. Mix the cream cheese till fluffy. Beat in milk until smooth. Stir in lemon juice and extract and mix well. Stir in strawberries. Fill in the cavity of the cake. Replace top of cake. Cover cake with cool whip and sliced strawberries. Refrigerate for 3 hours.
STRAWBERRY TUNNEL CAKE
My son doesn't like traditional birthday cakes and always asks for something with strawberries for the occasion. I hit the jackpot when I dreamed up this delicious cake with a "surprise" inside. -Janis Borstad, Ponsford, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 267 calories, Fat 8g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
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