STRAWBERRY PRESERVE CAKE
Make and share this Strawberry Preserve Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside.
- In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
- In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla extract and enough food coloring to achieve desired color.
- Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly.
- Bake on the middle rack of oven for 25 to 30 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.
- In a large mixing bowl, beat cream cheese and butter at medium-high speed with an electric mixer for 2 to 3 minutes, or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add confectioners' sugar and salt, beating until smooth.
- Spread Strawberry Cream-Cheese Icing between layers and on top and sides of cake. Garnish with strawberries, if desired.
Nutrition Facts : Calories 763.7, Fat 35.5, SaturatedFat 21.8, Cholesterol 162.9, Sodium 431.9, Carbohydrate 106.8, Fiber 0.8, Sugar 77.9, Protein 6.6
STRAWBERRY PRESERVE CUPCAKES
Moist and gooey, these fruit-flavored cupcakes will be a hit with sweethearts of all ages. Try our suggestions for icing and topping your cupcakes to add a gourmet look or a sentimental message. Recipe Source: Home Made Simple
Provided by Ceezie
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and line 2 muffin pans with paper baking cups.
- In a large bowl, combine cake mix, sour cream, eggs and water. Stir with a spoon and/or whisk until well blended.
- Fill paper-lined muffin cups 1/2 full with batter. Using a spoon, make a slight indentation in the center of each cup; fill with a heaping 1/2 teaspoonful of strawberry preserves.
- Spoon remaining batter evenly over each filled cup; covering preserves. (Muffin cups should be about 3/4 full).
- Bake for 20-30 minutes or until a toothpick comes out clean. If toothpick goes through preserves, it will not come out clean.
- Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired. Store in the refrigerator.
- Topping Options: Add your favorite icing: Cream cheese icing, strawberry frosting or white confetti icing are all perfect for your cupcakes and festive for the holiday. For a special touch, try one of these topping suggestions:
- White chocolate shavings. Use a vegetable peeler to create white chocolate shavings using a thick, room-temperature bar of white chocolate.
- White icing is your canvas. With red or pink decorative icing, write fun messages or draw hearts on the white icing.
- Candy toppings. Top your icing with red cinnamon candies, mini chocolate chips, conversation hearts or even try sticking strawberry flavored licorice or hard candies in the top.
GRILLED STRAWBERRY SHORTCAKE CUPCAKES
Steps:
- Prepare a grill for medium-high heat.
- Thread the strawberries onto two skewers and brush with vegetable oil. Grill on all sides, 3 to 5 minutes total. Set aside to cool.
- Pull the strawberries off the skewers; cut half into small dice (small enough to fit through a pastry tip). Stir the diced strawberries together with the strawberry jam, then add to a pastry bag fitted with a medium piping tip. Set aside.
- Whip the heavy cream and powdered sugar to stiff peaks, being careful not to overwhip. Add to a second pastry bag, this one fitted with a star tip.
- Slice the remaining strawberries lengthwise, either in half or quarters.
- Scoop out the center of each cupcake and set aside for snacking later. Fill the cupcakes with the strawberry jam mixture and top with the whipped cream. Garnish with the sliced strawberries before serving.
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
STRAWBERRY PRESERVE-TOPPED CHEESECAKE
Ready to bake in just 20 minutes, this luscious graham-cracker-crusted cheesecake is topped with strawberry preserves just before serving.
Provided by My Food and Family
Categories Dairy
Time 5h15m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add vanilla; mix well. Pour over crust.
- Bake 50 to 55 minutes or until center is almost set. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with preserves just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 120 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
STRAWBERRY PRESERVES
Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
- Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
STRAWBERRY PRESERVES I
This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.
Provided by Stephanie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 40
Number Of Ingredients 4
Steps:
- In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
- Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.
Nutrition Facts : Calories 104 calories, Carbohydrate 26.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 26.1 g
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