STRAWBERRY CRUNCH CAKE
This is a great cake! It has strawberries buried in the center. With a wonderful glaze on top, this is definitely a winner. Great for cook-outs, pot lucks or for no other reason than it's a great cake. The glaze will yield 1 cup, and it will take about 10 minutes. Times are approximate.
Provided by FLUFFSTER
Categories Dessert
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Drain strawberries, *reserving juice for glaze. Set strawberries and juice aside.
- Cream butter; gradually add 1 1/4 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine flour and next three ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition.
- Combine brown sugar, pecans, and cinnamon; set aside. Pour half of batter into a lightly greased 13-x9-x2-inch baking pan. Spoon strawberries over the batter; sprinkle with half of brown sugar mixture. Top with remaining batter, and sprinkle with the remaining brown sugar mixture.
- Bake at 350°F for 40 to 45 minutes or until a wooden toothpick inserted in center of cake mixture comes out clean. Let cake cool; cut into squares. Top each square with warm glaze and a dollop of whipped cream.
- For the glaze:.
- Combine the reserved strawberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice.
Nutrition Facts : Calories 360.9, Fat 19.1, SaturatedFat 10.3, Cholesterol 67.8, Sodium 252.1, Carbohydrate 46.1, Fiber 1.6, Sugar 30.7, Protein 3.7
STRAWBERRY CRUNCH CAKE
I only do EASY baking and this is a family favorite. The recipe can be cut in half if desired - just use an 8x8 pan instead.
Provided by Widget3
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Drain the strawberries (thawed), reserving syrup. Set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs; beat well.
- Blend in sour cream.
- Mix flour, baking soda, salt, and baking powder. Add to the creamed mixture.
- Spread 1/2 of the batter in a greased 13x9 inch baking pan.
- Spoon drained strawberries on top of batter.
- Combine walnuts, brown sugar, sugar, and cinnamon; sprinkle 1/2 of the nut mixture on top of the strawberries.
- Spread remaining batter ofver all; sprinkle remaining nut mixture.
- Bake in a 350 degree oven for about 35 minutes.
- In a small saucepan, combine cornstarch and the reserved syrup; heat and stir until thickened and bubbly. Add lemon juice; cool.
- Serve over warm or cool cake.
STRAWBERRY CRUNCH ICE CREAM CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 4
Steps:
- Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
- Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
- Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.
- Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
- Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.
- Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.
- Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.
- Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
- Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.
STRAWBERRY SHORTCAKE
Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.
Provided by Mary Nolan
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
- Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
STRAWBERRY CRUNCH ICE CREAM CAKE
While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
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