Best Strawberry Cream Torte Recipes

STRAWBERRY CREAM TORTE

Steps:

• Preheat oven to 325° degrees F.
• Place nuts in a food processor and pulse until chopped fine; add flour and sugar; When well blended, add the cold butter, two tablespoons at a time; Remove from processor and spread in a spring form pan, pushing the mixture one inch up the sides of the pan.
• Bake 30 to 40 minutes until golden; Remove from oven and cool.
• Place cream cheese and sugar in a mixing bowl and beat on high speed until fluffy and well blended.
• While the motor is still running, add small amounts of the whipping cream in a steady small stream into the cheese mixture, NOT TOO FAST, or the mixture will be too runny.
• When well blended, spread the cream mixture evenly into the baked, cooled crust (At this point, it can be covered and chilled up to 24 hours.).
• When ready to serve, place halved strawberries on top of the chilled cream mixture, remove the spring form pan rim, slice and serve.

STRAWBERRY CREAM CHEESE TORTE

Steps:

• Heat milk to boiling in small saucepan. Add butter. Set aside.
• In large bowl blend sugar, vanilla and eggs. Beat at high speed for 3 minutes until thick and lemon colored.
• Add flour, baking powder and salt. Beat 1 minute at low speed. Add milk-butter mixture. Beat 1 more minute at low speed.
• Pour into well-buttered and floured 10-inch springform pan. Bake at 350 degrees for 50 to 65 minutes. or until a tester in center come out clean. Cool thoroughly. Remove from pan.
• Whip room temperature cream cheese until smooth. Beat in powdered sugar and whipping cream until mixture is very light and fluffy.
• Split cooled cake into 3 layers. Fill between layers with about 3/4 cup filing.
• placing sliced strawberries on top of filling before stacking cake.
• Frost stacked cake with Cream Cheese filling. Press about 1 cup through pastry bag to decorate top. Garnish with more berries. Chill until ready to serve.
• Tips: Cake can be made several hours before serving or the day before, but should be covered and refrigerated so it will not absorb odors from other foods.

STRAWBERRY CREAM TORTE

Steps:

• 1. Heat oven to 350 deg. Lightly grease 13x9 inch pan. Line with waxed paper.;grease and flour. In a large bowl,combine cake mix,water,sour cream and egg whites;beat at low speed until moistened. Beat 2 minutes at hight speed. Pour batter into prepared pan . Bake for 23 to 30 minutes. Cool on wire rack 15 minutes. Remove from pan;peel off waxed paper. In a medium sauce pan,combine mashed strawberries,sugar,cornstarch and water. Cook over medium heat until mixture thickens and boils,stirring constantly. Boil 1 minute. Cool;cover and refrigerate until well chilled. To assemble cake,slice cake in half lengthwise. PLace on half,top side down,on serving plate,spread with strawberry filling. Place remaining half top side up, on filling. In a large bowl,combine whipping cream,sugar and vanilla. Beat until stiff peaks form. Frost sides and top of cake. Garnish with fresh strawberries. Store in refrigerator.

FUDGE-STRAWBERRY CREAM TORTE

Steps:

• Heat oven to 350°F. Spray bottoms of 2 (9-inch) round cake pans with cooking spray.* Make brownie mix as directed on box for cake-like brownies using oil, water and eggs. Spread half of batter evenly in each pan. Bake 18 to 23 minutes. Cool on wire racks 10 minutes. Run knife around brownie layers to loosen. Place wire racks upside down over pans; turn racks and pans over. Remove pans. Cool completely, about 35 minutes.
• Meanwhile, in small bowl, beat granulated sugar and cream cheese with electric mixer on medium speed until well blended. Beat in strawberry yogurt until smooth and creamy. Fold in chopped strawberries. Refrigerate while brownie layers cool.
• In 1-quart saucepan, heat whipping cream over medium heat, stirring constantly, just until cream begins to boil. Remove from heat. Add chocolate chips; press into cream. Cover; let stand 3 minutes. Vigorously beat with wire whisk until smooth. Cool completely, about 30 minutes.
• To assemble torte, place 1 brownie layer on serving plate. Spread half of strawberry cream evenly over brownie to within 1 inch of edge. Carefully spoon and spread half of chocolate fudge almost to edge of strawberry cream. Repeat layers, ending with chocolate fudge. Arrange halved strawberries in spoke fashion on top of torte. Refrigerate at least 1 hour before serving.
• To serve,** sprinkle powdered sugar over top of torte and around plate. Carefully cut torte with hot knife into wedges to avoid "cracking" of chocolate fudge on top. Store loosely covered in refrigerator.