STRAWBERRY PUFF PANCAKE
I've cut this recipe to 2 eggs and 1/2 cup milk for my husband and me, and it works just fine. It's yummy with strawberry or blueberry topping. You could even garnish it with whipped topping for a light dessert. -Brenda Morton, Hale Center, Texas
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs, milk and vanilla. In another small bowl, combine the flour, salt and cinnamon; whisk into egg mixture until blended., Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth; add strawberries. Cook and stir over medium heat until thickened. Coarsely mash strawberries. Serve with pancake. Dust with confectioners' sugar.
Nutrition Facts : Calories 277 calories, Fat 10g fat (5g saturated fat), Cholesterol 175mg cholesterol, Sodium 187mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
AMAZING STRAWBERRY POUND CAKE
This is technically considered half pound cake because it calls for half the amount of sugar, flour and butter. But amazing still.
Provided by xavnkatsmom
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and ground almonds with the last egg. Pour flour alternately with milk, mixing until just incorporated. Fold in strawberries and water; mixing just enough to evenly combine. Pour the batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a paring knife between the cake and the edge of the pans and allow cake to cool completely before removing.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 42.4 g, Cholesterol 72.2 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 10.1 g, Sodium 124.1 mg, Sugar 26.1 g
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 POKE CAKE
We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just slightly chilled, so let it sit out to warm up a bit while you whip the cream for the topping.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 15 servings
Number Of Ingredients 15
Steps:
- For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
- Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
- Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
- Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
- For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
- For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.
LAYERED STRAWBERRY CREAM PUFF CAKE (MILLE-FEUILLE) RECIPE BY TASTY
Here's what you need: puff pastry, sugar, egg yolks, sugar, cornstarch, vanilla extract, milk, strawberries
Provided by Rie McClenny
Categories Desserts
Yield 3 servings
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
- Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
- Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
- Cover with a plastic wrap and chill at least 30 minutes.
- Cut the thawed puff pastry into three equal-sized rectangles.
- Pierce each piece of puff pastry with a fork.
- Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
- Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
- Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
- Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
- Place the custard in a piping bag fitting with an large round tip.
- Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
- Dust the top with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 68 grams, Fat 37 grams, Fiber 2 grams, Protein 14 grams, Sugar 25 grams
STRAWBERRY CREAM CAKE FILLING
This is a great strawberry whipped cream filling for an 8" layer cake. Allow time to chill before spreading on cake.
Provided by Marie
Categories Dessert
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Add sugar to strawberries and set aside.
- Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved.
- Stir gelatin mixture into strawberries and allow to cool.
- Whip cream until stiff.
- Fold whipped cream into strawberries when it (the strawberry mixture) is the consistency of heavy syrup.
- Refrigerate until set.
STRAWBERRY SHORTCAKE (PUFF PASTRY)
These are sooooo yummy and very easy. It takes just a few minutes to prepare the strawberries and only seconds to prepare the puff pastry. This is a great summer recipe.
Provided by Sarah in New York
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Wash and slice strawberries into thin slices.
- Put in a bowl and pour sugar over them.
- Mix together until well coated.
- Let sit in the fridge for at least 3 hours. (The longer the better.).
- Let puff pastries thaw. (cover with plastic wrap, so they don't dry out).
- Preheat oven to 400.
- Unfold strips and cut into squares.
- Place on ungreased cookie sheet and bake for 10 to 15 minutes.(Until golden brown).
- Let pastries cool. (about 10 minutes).
- Serve by placing one pastry in a bowl, spoon strawberries over it and top with whipping cream.
- Tastes out of this world!
Nutrition Facts : Calories 531.6, Fat 23.8, SaturatedFat 5.9, Sodium 154.2, Carbohydrate 76.8, Fiber 4, Sugar 45, Protein 5.5
STRAWBERRIES AND CREAM POKE CAKE RECIPE
White cake with strawberry jello, whipped cream cheese frosting, and strawberries on top, our Strawberries and Cream Poke Cake Makes the perfect summer dessert.
Provided by Contributor
Categories Dessert
Time 4h15m
Number Of Ingredients 9
Steps:
- Make cake as directed on the back of the box for a 9x13" pan.
- Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
- Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
- Cover the cake with plastic wrap and refrigerate for three hours.
- Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
- Top with strawberries and keep in the fridge until ready to serve.
Nutrition Facts : Calories 42 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 2 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
STRAWBERRY CREAM FILLING CAKE
Discover layer upon layer of yum with our Strawberry Cream Filling Cake. Our Strawberry Cream Filling Cake requires only a few simple steps to complete.
Provided by My Food and Family
Categories Home
Time 4h1m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter as directed on package. Add dry pudding mix and milk; beat 2 min.
- Pour into greased and floured 12-cup fluted tube pan and bake as directed on package. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Beat cream cheese in large bowl with mixer until creamy. Reserve 1/2 tsp. sugar for garnish. Add remaining sugar to cream cheese; beat until blended. Gently stir in COOL WHIP. Stir in strawberries.
- Cut cake into 3 layers. Stack layers on plate, spreading cream cheese mixture between layers. Sift reserved sugar over cake. Refrigerate 2 hours.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5023 g, Sugar 0 g, Protein 2 g
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