STRAWBERRIES AND CREAM CAKE
Makes an elegant presentation without too much fuss.
Provided by JJ
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
- In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
- Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
- To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
- To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
- Spread remaining whipped cream on cake top. Top with quartered strawberries.
Nutrition Facts : Calories 866.7 calories, Carbohydrate 115.1 g, Cholesterol 165.6 mg, Fat 42.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 22.8 g, Sodium 426.7 mg, Sugar 86.1 g
STRAWBERRIES AND CREAM BAILEYS® POKE CAKE
I love poke cakes, and this is one adult creation that is simple and easy yet elegant enough for company.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray.
- Beat eggs in a bowl using an electric mixer until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add liqueur and vanilla extract; mix to combine. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Remove from oven and allow to cool, about 1 hour.
- Combine sweetened condensed milk and liqueur in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and gelatin mix gradually, continuing to beat topping until stiff peaks form.
- Serve poke cake with whipped cream topping and sliced strawberries.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 63 g, Cholesterol 92.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 6.8 g, Sodium 168.1 mg, Sugar 52.5 g
CHIFFON CAKE WITH STRAWBERRIES AND CREAM
Talk about a delightful twist on berries and cream! This light and airy chiffon cake will instantly transport you to cloud nine, and the luscious fruit filling is what summer dreams are made of.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 15
Steps:
- Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
- Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
- Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
- Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
- Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.
STRAWBERRIES-AND-CREAM STACK CAKE
Everyone, meet tiramisu's enchanting summery sister. This no-bake, make-ahead treat may stand tall, but you can whip it up in short order: simply whisk mascarpone and heavy cream into glossy peaks, soak store-bought ladyfingers in a quick caramel, and layer both with sliced fresh strawberries. Let the flavors meld in the refrigerator where they'll achieve the texture of a traditional sponge cake without any baking.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time P1D
Number Of Ingredients 8
Steps:
- Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
- Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
- Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
- Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
- Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.
NORWEGIAN STRAWBERRIES AND CREAM CAKE BLOTKAKE
This is basically a wonderfully light and eggy sponge cake that absorbs the juices of fresh strawberries and the rather thin custard in its filling. Literally translated the name means "wet cake." Although it is called "Norwegian,: it is popular throughout Scandinavia with custard, jam, and berries. Whipped cream is pile on top in a cloudlike drift. Scandinavian cooks sink a few beautiful fresh strawberries into the topping for a final garnish.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE CAKE; Blend flour with baking powder; set aside.
- In large bowl, whip egg whites until fluffy; gradually add sugar, and beat until stiff and meringuelike.
- In small bowl, beat egg yolks until frothy. Fold egg yolks and flour mixture into the egg whites gently.
- Butter two 9 inch round cake pans and dust with flour. Divide batter between the pans.
- Preheat oven to 350°F Bake layers 30 minutes or until centers spring back when touched with finger. Cool in pans. (Centers of cakes may sink slightly.).
- To prepare the custard filling, in small saucepan, mix egg yolks, butter, cornstarch, half and half cream, and sugar. Cook, stirring, over medium heat until mixture is smooth and thick. Remove from heat, cover, and cool. Stir in vanilla.
- To assemble the cake, cut layers horizontally into 2 layers each. Place bottom layer on cake plate and spread with half of the custard. Top with next layer. Spread with the strawberry or apricot jam. Reserve a few of the nicest strawberries for garnish on top of the cake. Slice the rest of the strawberries and place on top of jam layer. Top with a third layer of cake. Spread with remaining custard. Top with remaining layer of cake.
- No more than 1 hour before serving, whip cream and flavor with the powdered sugar and vanilla. Pile whipped cream on top of the cake and garnish with the reserved strawberries.
- The Great Scandinavian Baking Book.
Nutrition Facts : Calories 294.4, Fat 15, SaturatedFat 8.6, Cholesterol 143.7, Sodium 86.2, Carbohydrate 35.7, Fiber 0.7, Sugar 24.6, Protein 4.7
ENGLISH NORTH COUNTRY STRAWBERRIES AND CREAM COURTING CAKE
A divine and decadent three tiered strawberries and cream gateau, enough to melt any man's heart! There is another recipe for this on Zaar, but this is the recipe that I know and love; this recipe has family connections; my mother has an old black and white photograph, taken in 1920, of my grandparents seated by my grandmother's courting Cake! The tradition is that the cake was baked by the young ladies for their betrothed, one would assume as some sort of culinary test maybe? The tradition was particularly prevalent in the north of England, hence the name of my cake. You can use bruised or very ripe strawberries for use in the filling, I buy mine at the end of the season when there is a glut - reserving the best ones for the top of the cake! The cake is also known as a Betrothal Cake in some parts of Great Britain.
Provided by French Tart
Categories Dessert
Time 40m
Yield 1 Courting Cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 180C/350F/gas 4.
- Grease and line with baking parchment, three 7" or 8" round Victoria sandwich tins.
- Cream the butter, vanilla extract and sugar together until pale and fluffy - this is very important, it captures air and keeps the cake light and moist!
- Add the beaten eggs gradually, mixing well each time. Lightly sieve in the flour - again gradually - and then add enough milk to make the cake mixture a dropping consistency.
- Divide the mixture between the three cake tins - giving them a gentle shake to level them, and bake in the pre-heated oven for about 25 - 30 minutes, or until well risen and a pale golden brown. Turn the cakes out and leave to cool on a wire rack.
- Whip the cream until thick and holding soft peaks and add the vanilla extract if using.
- Sandwich the cakes together with the cream and sliced strawberries - reserving at least 8 for the top of the cake.
- Place the cake on an atractive cake or gateau serving platter/stand and sprinkle the icing sugar over the top of the cake.
- Decorate with the reserved whole strawberries.
- N.B. you can also decorate the top of the cake with the whipped cream - but this is not traditional!
STRAWBERRIES AND CREAM LAYER CAKE
From the June 2001 issue of "Bon Appetit", a wonderful-tasting cake that my oldest daughter likes to have on her birthday. If using handpicked, very ripe strawberries, then the strawberry puree made from frozen strawberries is most likely unnecessary. The cake would make a nice ending to a special summer dinner.
Provided by rochsann
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Butter and flour 13x9x2 inch metal baking pan.
- Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
- Beat in both extracts.
- Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
- Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
- Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
- Beat cream with sugar in large bowl until peaks form.
- Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
- Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked strawberries, disregard this step.
- Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
- Spread 2 cups whipped cream over strawberries.
- Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
- Spread remaining whipped cream over top and sides of cake.
- Garnish cake top and sides with sliced berries.
- Can be prepared eight hours ahead; refrigerate.
TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
- Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
- Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
- Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.
STRAWBERRIES & CREAM MUG CAKE RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, strawberries, milk, oil, vanilla extract, strawberry, whipped topping
Provided by Vaughn Vreeland
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a 12-ounce (375 ml) mug or larger, mix all ingredients until just combined.
- Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
- Let cool one minute before eating. Top with whipped topping and a strawberry (optional).
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 62 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, Sugar 33 grams
POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM
Provided by Karen Barker
Categories Cake Milk/Cream Chocolate Fruit Dessert Bake Strawberry Lemon Summer Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 23
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
- Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
- Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
- Make white chocolate cream:
- Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
- Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
- Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
CARRY CAKE WITH STRAWBERRIES AND WHIPPED CREAM
This recipe has been in my mother's family for over 100 years. In fact, the tube cake pan I use is my grandmother's, which she bought in the 1930s. I jazzed it up with the strawberries and whipped cream. My grandkids go crazy for this rendition of strawberry shortcake served with vanilla ice cream.
Provided by Rick Brown
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
- In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan.
- Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely.
- In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.
- Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.
Nutrition Facts : Calories 864.9 calories, Carbohydrate 85.1 g, Cholesterol 240.1 mg, Fat 54.9 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 33.5 g, Sodium 720.9 mg, Sugar 57.9 g
STRAWBERRIES AND CREAM ICE CREAM CAKE
Don't be fooled, this simple-looking whipped cream frosted cake has a surprise inside: layers of strawberry and chocolate chip ice cream with a flavor boost from strawberry jam and graham cracker crumbs.
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the strawberry ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
- Sprinkle 1 cup of crushed graham crackers in the bottom of the chilled pan. Spread the softened strawberry ice cream over the crumbs and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup graham cracker crumbs and pat into an even layer. Spread with the strawberry jam. Freeze the cake until firm, 1 to 2 hours.
- Cut the chocolate-chip ice cream into pieces and beat in the mixer to soften. Spread on top of the strawberry jam layer, then sprinkle with the remaining 1 cup graham cracker crumbs. Freeze until firm, at least 2 hours or overnight.
- Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with sliced strawberries and graham cracker crumbs. Freeze until firm, at least 3 hours or overnight.
STRAWBERRIES AND CREAM CAKE POPS
Strawberries mixed with cake and cream cheese mixture make beautiful pops - a delicious dessert made using Betty Crocker® cake mix and pink sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
- Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
- Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.
Nutrition Facts : Calories 278, Carbohydrate 40 g, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 118 mg
STRAWBERRIES AND CREAM COFFEE CAKE
I made this yesterday to take to church this morning for the guys to have a little breakfast treat during their praise team practice. I'm happy to say I came home with an empty container. I personally like it best after a little refrigeration time...the jam and cream cheese firmed up and the flavors melded together nicely. It was...
Provided by Lisa Myrick
Categories Cakes
Time 1h5m
Number Of Ingredients 26
Steps:
- 1. For streusel, combine brown sugar, flour and oats in medium bowl. Cut in butter with pastry blender or with fingers to form course crumbs. (I pulse this in a small mini chopper). Stir in nuts if desired. Refrigerate until time to use.
- 2. For the filling, in a mixing bowl beat cream cheese until creamy. Add sugar and flour and beat until well mixed. Blend in vanilla extract and egg. Stir in sour cream. Set aside.
- 3. For the cake batter, cream together butter, sugar and vanilla. Add eggs, beating well after each addition. In a separate bowl, combine the flour, baking powder, and baking soda. Add the dry ingredients to the butter mixture alternately with the sour cream. Spread the batter evenly into a greased 9" square pan (or 8"..a little more cooking time may need to be added).
- 4. Carefully spread cream cheese filling over the batter, leaving about a 1/4" border around the edges. Drop teaspoons of jam/preserves onto the cream cheese filling. I used almost a 1/2 cup.
- 5. Evenly top with the streusel topping. Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted into the center comes out clean (jam may be on the tooth pick but that's okay...as long as it isn't actual cake batter). It took exactly 35 minutes in my oven.
- 6. Let cool on wire rack for 30 minutes. While it is cooling, prepare the glaze by stirring 1 - 2 tablespoons of strawberry jam into the powdered sugar. If it's too thick, add a little milk. Drizzle over the cake. Refrigerate to allow the cream cheese and jam to firm up.
ANGEL FOOD CAKE WITH STRAWBERRIES AND DEVONSHIRE CREAM
Provided by Jean Jamieson
Categories Cake Milk/Cream Berry Dairy Egg Dessert Bake Strawberry Spring Bon Appétit Nebraska
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. Sift 1/2 cup sugar and flour into medium bowl 3 times. Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beat until very stiff peaks form. Fold in flour mixture in 3 additions; fold in vanilla extract. Transfer batter to ungreased 10-inch-diameter by 4-inch-deep angel food cake pan.
- Bake until cake is brown and crusty on top and tester inserted near center comes out clean, about 50 minutes. Turn pan upside down and fit center onto slender bottle neck. Cool cake completely. Cut around pan sides to loosen cake. Turn cake out onto platter. Cut into wedges. Serve with strawberries and Devonshire Cream.
STRAWBERRIES AND CREAM POKE CAKE
White cake is an attractive contrast to the vivid strawberry syrup stripes. Get ready for recipe requests!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
- Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 29 g, TransFat 0 g
SAMBUCA CAKE WITH STRAWBERRIES, WHIPPED CREAM AND SHAVED CHOCOLATE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.
- Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.
- Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.
- Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.
STRAWBERRIES & CREAM CAKE
A Wimbledon-inspired summer classic. Fluffy Victoria sponge filled with jam, fresh strawberries and whipped cream, topped with pink buttercream and more strawberries & cream.
Provided by izzykerr
Time 1h
Yield Makes 8 slices
Number Of Ingredients 30
Steps:
- Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease the two cake tins and set aside.
- Pour the eggs, butter, sugar, flour and baking powder into a big bowl & beat together until thoroughly combined. Divide the mixture evenly between the two tins and place in the oven for around 20-25 minutes.
- Whilst the cakes are baking, start by slicing your strawberries (top downwards) - into about 4-5 slices per strawberry and then set aside. Leave 1 or 2 whole strawberries & about 6-8 good slices for the topping.
- In a clean glass or metal bowl, pour the cream and and whisk on low speed for about 30 seconds before increasing to medium speed until the cream begins to form stiff peaks (this should take a couple of minutes). Stop as soon as the peaks are formed, otherwise you will over-whisk.
- When the cakes are ready, transfer onto a cooling rack and using a knife/cake leveller, slice the rounded tops off to create a smooth surface. Allow to completely cool before assembling.
- In a new bowl, add the milk, butter, half the icing sugar, strawberry essence and colouring and whisk on medium speed until combined. Gradually add the remaining icing sugar until it combines to create a light and fluffy pink buttercream.
- Next, spread a generous layer of jam on the base of one cake. Add the sliced stawberries in a circular pattern and then top with just over half the whipped cream (save the rest) to create a thick inner layer. Place the second cake on top and carefully spread the icing on top
- Finally, add the remaining cream to a piping bag with an izing nozzle or ziplock bag with the end snipped off & pipe 6-8 cream 'nests' around the edges. Add a sliced strawberry to the top of each. Add a final whole strawberry in the middle - there are lots of online video tutorials for creating strawberry rose shapes! Dust with icing sugar & serve on the day.
STRAWBERRIES AND CREAM YOGURT CAKE
This one-bowl yogurt cake is big on visual appeal but low on fuss. It has a delicious berry flavor, thanks to fresh strawberries and strawberry jam, and is super-moist, thanks to the yogurt stirred into the batter.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, stir together yogurt, 1 1/2 cups of the granulated sugar, the melted butter and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour, baking powder and salt; beat with rubber spatula or wooden spoon until smooth.
- Pour batter into pan, spreading evenly. Stir strawberry jam until smooth. Drop by teaspoonfuls on top of batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.
- Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Sprinkle with powdered sugar.
Nutrition Facts : Calories 360, Carbohydrate 59 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 36 g, TransFat 0 g
STRAWBERRIES AND CREAM LAYER CAKE
There's always room for this, because it's so light. It's like a Norwegian-style strawberry shortcake. For best results, stack the layers with the cut side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife. Posted for ZWT 6.
Provided by JackieOhNo
Categories Dessert
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven and prepare the cake mix according to the package directions, then bake in two 9-inch round cake pans. Remove from pans and cool completely, then cut each layer in half horizontally, making 4 layers.
- Place on cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberry puree and whipped topping are used. Garnish with fresh strawberries slices.
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