STRAWBERRY PUDDING CAKE
FLAVOR GALORE! This pudding cake is flavored with strawberry jam, buttermilk and spices. A wonderful dessert to serve with vanilla ice cream. Featured in an old magazine as a good coffee dessert. Quick and Easy!
Provided by Seasoned Cook
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy; add eggs and beat well.
- Dissolve baking soda in buttermilk. Combine dry ingredients. Add buttermilk mixture and dry ingredients to cream mixture; stir well.
- Stir in jam. Spoon mixture into a greased 8x8 inch square baking pan. Bake in a 350 degree oven for 35 to 40 minutes or until done. Serve with vanilla ice cream. May add an additional teaspoon of jam on top just before serving.
Nutrition Facts : Calories 439.2, Fat 13.7, SaturatedFat 8, Cholesterol 110, Sodium 289.2, Carbohydrate 75.5, Fiber 1.2, Sugar 52.1, Protein 4.5
STRAWBERRY PUDDING CAKE
This is a moist and delicious cake. So easy to make. Just open a packet of strawberry pudding mix and dice up some strawberries.
Provided by shazzieau
Categories Strawberry Cake
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.
- Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.
- Pour icing over the cooled cake.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 53.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 359.8 mg, Sugar 38.7 g
STRAWBERRY LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
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 POUND CAKE
This strawberry pound cake is a recipe to write home to mama about.
Provided by L.M. Black
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g
STRAWBERRY SPOON CAKE
This unfussy cake with a top layer of jammy strawberries is so gooey it's best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries - frozen or fresh. If you're using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it's hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.
Provided by Jerrelle Guy
Categories cakes, custards and puddings, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
- Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
- In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
- Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
RHUBARB STRAWBERRY PUDDING CAKE
This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it.
Provided by Annacia
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 400°F
- Butter an 8-inch square glass or ceramic baking dish.
- Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb.
- Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
- Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly.
- Drizzle reserved 1/2 cup fruit mixture over batter.
- Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes.
- Cool in pan on a rack 5 minutes before serving.
STRAWBERRY VANILLA PUDDING SHORTCAKE
This is a simple,terrific dessert.It is fancy enough for family get togethers or picnics. You should try it! 8)
Provided by OceanIvy
Categories Dessert
Time 10m
Yield 7 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, combine the cool pudding and the milk.
- With wire whisk, beat until well blended.
- Slowly stir in 1 cup of Cool Whip.
- Layer the pound cake, then strawberries, then pudding.
- Layer again, with the cake, berries, and then Cool Whip.
- Serve up and enjoy!
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- Place 1 layer of cake on a cake plate and spread about 1/4 cup vanilla pudding over the top and add a layer of strawberries over the pudding. Add second layer of cake and repeat with pudding and strawberries. Add a 3rd layer and repeat. Add the fourth layer to the top of the cake and frost the cake with fresh whipping cream. Cut 6 strawberries in half and arrange them around the side of the cake like in the photograph above. Garnish with one big fat strawberry at the top.
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