Best Strawberry And Cream Coffee Cake Recipes

STRAWBERRY-COFFEE ICE CREAM CAKE WITH BANANAS AND ESPRESSO WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Top with the sliced bananas.
• Scoop the strawberry and coffee ice creams onto the banana layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

STRAWBERRY AND CREAM COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Line a 9 inch round pan with a removable bottom, with a round piece of parchment paper. Spray a little cooking spray under parchment paper to hold it in place.
• 2. PREPARE STRAWBERRY FILLING: Combine cornstarch and water in a small bowl, combine well. Mix chopped strawberries with the 3 Tbsp sugar in a small sauce pan. Cook over LOW heat stirring until sugar melts and strawberries have released their juice. About 5 minutes. ADD: Cornstarch mixture, stir until well combined. Stir another two minutes until it has thickened. Remove from heat and Cool to room temperature while you prepare the rest of the cake.
• 3. PREPARE CREAM CHEESE FILLING: Use a hand mixer and a medium size bowl. Beat cream cheese on medium speed for 30 seconds, or until smooth. Add in the 1/4 cup of sugar and egg. Beat until well combined. SET ASIDE.
• 4. PREPARE THE CAKE: Combine 2 cups of flour, 3/4 cup sugar, Cut in the cold butter until it resembles coarse crumbs. Measure out 3/4 cup of the crumbs and set aside. Add the baking soda, baking powder, and salt to the remaining flour mixture. Gently stir to combine.
• 5. IN ANOTHER BOWL: Wisk sour cream, egg, and vanilla extract until well blended. Add this wet mixture to the dry flour mixture just until incorporated, it will be thick and lumpy, scrape sides of bowl as needed.
• 6. ASSEMBLE THE CAKE AND BAKE IT: Spread the cake batter in the prepared pan, coming up the sides and forming a border and leaving a well in the center. Pour cream cheese mixture in the center over cake batter being careful not to go beyond the cake batter. Spread the Strawberry filling on top of the cream cheese mixture. Sprinkle the reserved 3/4 cup of crumbs over Strawberry Filling.
• 7. In a preheated 350 degree F. oven bake cake 50-60 minutes until center is set and doesn't jiggle. COOL in pan on wire rack for 20 minutes before removing sides of pan. Chill.