STRAWBERRY RIPPLE CAKE
GREAT WITH COFFEE!! Reward yourself to this wonderful cake that is pretty enough to serve guests! Use either fresh or frozen strawberries. Very easy to prepare!
Provided by Seasoned Cook
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar. Add beaten egg and mix.
- Sift together flour, baking powder and salt. Add alternately with milk. Do not beat -- just fold lightly together. Pour one-half of batter into a greased 8 x 8 inch pan.
- Combine crushed strawberries, pecans, 1/4 cup sugar and nutmeg.
- Pour one-half of strawberry mixture over the batter in pan. Top with remaining cake batter, then the remaining strawberry mixture.
- Bake in a 375 degree oven for 35 to 40 minutes. Suggestion: Serve warm topped with whipped cream or cool whip.
STRAWBERRY RIPPLE TEA CAKE
I love to bake and this tart catches everyone's eye ... simple and delicious .. and something different for a nice afternoon dessert, or a covered dish offering.
Provided by Diane Davis
Categories Fruit Desserts
Time 55m
Number Of Ingredients 10
Steps:
- 1. Grease and flour a 10x2" round tart pan with a removable bottom, or a 11x7x1-1/2" baking pan. Set aside.
- 2. For filling, in a small saucepan, stir together UNDRAINED berries and the cornstarch until well combined. Cook and stir until tickened and bubbly. Remove from heat. sieve the mixture to remove any seeds. Set filling aside to cool slightly.
- 3. In a large mixing bowl, stir together flour and sugar. Using a pastry blender, cut in butter tillmixture resembles coarse crumbs. Set 1/2 CUP of this mixture aside for crumb topping.
- 4. Into the remaining flour mixture, stir in baking powder, baking soda, and sale. Mix well. Make a well in the center to add the next step.
- 5. In a small bowl, combine egg and buttermilk. Add the egg mixture all at once to the dry mixture. Stir until JUST MOISTENED.
- 6. Spread TWO-THIRDS of the batter over the bottom and about 1" up the sides of the prepared pan. Carefully spread the fruit filling over the top of the batter in the pan. Spoon the remaining batter in small mounds on top of the entire surface. Sprinkle with the crumb topping.
- 7. Bake in 350 oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a rack for 15 minutes. Remove coffee cake from tart pan (however, leave it IN the baking pan if that is what you are using). Cut into wedges or squares. Serve warm.
WHIPPEE RIPPLE STRAWBERRY CAKE
Nice, easy, summertime cake that's great for potlucks.
Provided by Vicki Monte
Categories Strawberry Cake
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
- Blend together cake mix, egg whites, 2 cups whipped topping and 1 cup of water. Pour 1/2 the batter into the prepared pan. Sprinkle 1 1/2 cups of the dry frosting mix over batter. Spread remaining batter over frosting mix.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until cake tests done. Let cake cool then frost with Strawberry Frosting.
- To Make Frosting: Blend remaining frosting mix with remaining whipped topping and 1 tablespoon water until easy to spread. Frost cooled cake in pan. If desired you can add 1/2 cup strawberry slices, fresh or frozen (drained) to the prepared frosting.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 35.6 g, Fat 4.7 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 145.2 mg, Sugar 12.1 g
WHIPPEE RIPPLE STRAWBERRY CAKE
Nice, easy, summertime cake that's great for potlucks.
Provided by v monte
Categories Strawberry Cake
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
- Blend together cake mix, egg whites, 2 cups whipped topping and 1 cup of water. Pour 1/2 the batter into the prepared pan. Sprinkle 1 1/2 cups of the dry frosting mix over batter. Spread remaining batter over frosting mix.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until cake tests done. Let cake cool then frost with Strawberry Frosting.
- To Make Frosting: Blend remaining frosting mix with remaining whipped topping and 1 tablespoon water until easy to spread. Frost cooled cake in pan. If desired you can add 1/2 cup strawberry slices, fresh or frozen (drained) to the prepared frosting.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 35.6 g, Fat 4.7 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 145.2 mg, Sugar 12.1 g
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