STRAWBERRY TRES LECHES CAKE
Lasheeda Perry has cranked out thousands of Valentine's Day desserts over the years. She was a pastry chef at the Four Seasons for nearly a decade, she has her own Long Beach, CA, culinary company (Queen of Flavor), and she appears regularly on the Food Network Kitchen app, whipping up fun sweets like hand pies and blondies. "After being in the industry for 16-plus years, I feel like I need to switch it up on Valentine's Day," she says. And by that she means no more molten chocolate cakes. For this dessert, she went for unexpected flavors - a riff on a recipe she created for the book Toques in Black: A Celebration of Black Chefs. "I wanted to try a strawberry version because who doesn't love strawberry milk? It's so nostalgic!" she says. -Kate Trombly O'Brien for Food Network Magazine
Provided by Food Network
Categories dessert
Time 2h40m
Yield 8 slices of cake
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
- Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
- Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
- Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
- Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.
STRAWBERRY CAKE III
This is a great easy cake that my grand mother made for every family memeber's birthday. It's a pretty pink color and is light and fluffy. Garnish with additional sliced fresh strawberries if desired.
Provided by Sharon
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 4
Steps:
- Prepare the cake according to package instructions for three 8 inch round cake pans. Bake as directed on the package. Cool on wire rack.
- To make the Frosting: In a large bowl, beat the egg white, sugar and strawberries on high speed until very stiff peaks form. This takes about 20 minutes. The frosting really grows so be sure you use a large bowl.
- To assemble the cake: Place one layer on a serving plate, put in a couple toothpicks (this helps to hold the layers together) and frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top, and frost top and sides of cake with the remaining frosting.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 51 g, Fat 4.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 287.5 mg, Sugar 40.6 g
TRIPLE-LAYERED BERRY CHEESECAKE
Make this showstopping cheesecake for summer entertaining. Top with strawberries or a mix of fresh berries, plus a drizzle of chocolate for extra indulgence
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 34m
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
- Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
- Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
- Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
- Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
- Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.
Nutrition Facts : Calories 400 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
3 LAYER CHEESY STRAWBERRY CAKE
It's not cake and it's not cheesecake. It's something in-between. A great make ahead cake. You need to chill the crust for a least 4 hours before adding berry topping.
Provided by Aroostook
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Layer 1: Make this part 4 to 24 hours ahead: Preheat oven to 350 degrees F.
- Mix dry ingredients in a bowl.
- Cut in margarine until texture feels like corn meal.
- Combine wet ingredients in a bowl and mix well. Then add all at once to the dry ingredients. Mix just enough to make a soft dough.
- Using fingers, gently pat dough into the bottom of a 9 X 13 pan.
- Layer 2: Combine all ingredients.
- Beat until creamy with mixer on high.
- Spread over dough in the pan.
- Bake at 350 for 30 minutes or until golden brown.
- Cool completely and cover.
- Refrigerate for 2 to 24 hours.
- Layer 3: 3 hours or less before serving:.
- Arrange berries on top of cake.
- Stir jelly to soften, then brush jelly over berries.
- Garnish with blueberries or toasted almond slices. (Toast almond slices in a fry pan over medium heat, stirring constantly until browned a bit.).
Nutrition Facts : Calories 337.3, Fat 18.4, SaturatedFat 8.7, Cholesterol 64, Sodium 203.2, Carbohydrate 40.1, Fiber 1.2, Sugar 29.6, Protein 4.6
THREE LAYER STRAWBERRY CAKE
This fabulous cake starts with a cake mix and has fresh strawberries, coconut and pecans it it. The strawberry cream cheese frosting really sets it off. From Allrecipes.
Provided by Marie
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350° and grease and flour 3 (9") round cake pans.
- Stir together cake mix and jello mix in a large bowl.
- Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
- Beat on low speed until blended.
- Scrape bowl and beat for 4 minutes on medium speed.
- Fold in the coconut and pecans.
- Divide the batter among the prepared pans.
- Bake for 25 to 30 minutes or until toothpick inserted into the center of the cake comes out clean.
- Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
- For frosting, mash the 3/4 cup strawberries to make 1/2 cup, then drain well and set aside.
- In a medium bowl, beat cream cheese and butter until smooth, then blend in powdered sugar and drained strawberries.
- Beat on medium speed until frosting lightens and is well combined.
- Fold in the coconut.
- Frost between layers and on top and sides.
- Chill uncovered for 30 minutes or until frosting sets, then cover and chill for 4 hours before serving.
Nutrition Facts : Calories 566.7, Fat 34.1, SaturatedFat 11.8, Cholesterol 84.8, Sodium 363.4, Carbohydrate 62.2, Fiber 1.2, Sugar 52, Protein 5.5
TRIPLE-LAYER STRAWBERRY CAKE
This is so good any time of year!
Provided by FireStarter77
Categories Strawberry Cake
Time 2h40m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
- Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
- Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
- Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.
Nutrition Facts : Calories 723.3 calories, Carbohydrate 103.6 g, Cholesterol 88.7 mg, Fat 34 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 255.6 mg, Sugar 93.1 g
MY MY'S STRAWBERRY LAYER CAKE
Author Patty Pinner memorialized the many "Queens of Soul Food" in her extended small-town Michigan family in her cookbook Sweets: Soul Food Desserts and Memories (Ten Speed Press, 2006). This recipe, featured on the cover, comes from Pinner's grandmother, or My My. "Its pink color dresses up even the most mundane meal, and its subtle strawberry aroma is divine," says Pinner. "When My My brought this cake to the picnic table as the finale to one of our summer get-togethers in her backyard, you could hear our 'oohs' and 'aahs' echoing throughout the neighborhood."
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease and lightly flour three 8-inch round cake pans. Set them aside. To make the cake, combine the cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and the half package of strawberries to this mixture. Mix well. Divide the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the middle of each layer comes out clean and the layers pull away from the sides of the pans. Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
- To make the frosting, in a bowl, combine the remaining strawberries and the reserved juice with the confectioners' sugar and the butter. Beat with a mixer (or mash by hand) until smooth and well blended. Transfer the cake layers, one at a time, onto a serving platter. Frost between each layer, on top of the cake and around the sides with frosting.
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STRAWBERRY LAYER CAKE - GONNA WANT SECONDS
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5/5 (14)Calories 823 per servingCategory Dessert
- Make the Cake: Preheat the Oven to 350 degrees. Line 3- 9-inch cake pans with parchment paper and spray with nonstick cooking spray (I prefer the Baking nonstick cooking spray that contains flour). Set aside.
- In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, and increase mixer to medium and beat for 3 minutes.
- Pour cake batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 23 minutes.
- Cool cake in pans on a rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.
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