Best Strawberry Dream Cake Recipes

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STRAWBERRY DREAM CAKE I



Strawberry Dream Cake I image

Pudding like strawberry cake with a decadent white chocolate frosting.

Provided by Beth Lemieux

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package white cake mix
1 ½ cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
½ pint sliced fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
  • To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.6 g, Cholesterol 31.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 9.6 g, Sodium 198.4 mg, Sugar 23.5 g

STRAWBERRY DREAM CAKE(COOK'S COUNTRY)



Strawberry Dream Cake(Cook's Country) image

Make and share this Strawberry Dream Cake(Cook's Country) recipe from Food.com.

Provided by Coppercloud

Categories     Dessert

Time 45m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups cake flour
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
10 tablespoons unsalted butter, softened
2 1/4 cups confectioners' sugar
12 ounces cream cheese, cut into 12 pieces and softened
1 pinch salt
8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

Steps:

  • 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
  • 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
  • 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
  • 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
  • 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
  • 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).

STRAWBERRY & CREAM DREAM CAKE



Strawberry & Cream Dream Cake image

This is a wonderful dessert fit for a queen! It is amazingly easy to prepare and heavenly to eat. Enjoy!

Provided by OceanIvy

Categories     Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 9

1 (10 inch) angel food cake
2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 -3 drops red food coloring (a pretty touch) (optional)
1/3 cup fresh lemon juice
1 teaspoon almond extract
1 cup whipping cream, whipped
1 cup fresh strawberries, chopped
strawberry, for garnish (optional)

Steps:

  • Cut 1-inch slice crosswise from top of the cake and set aside for now.
  • Using a sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick.
  • Remove cake from center, leaving 1 inch base on bottom of cake; reserve the pieces of cake.
  • In a large mixing bowl, beat the cream cheese until fluffy. Gradually add condense milk.
  • Beat mixture until smooth. Stir in the lemon juice and coloring, mixing well.
  • Fold in the whipped cream.
  • Reserve two-thirds of the mixture and refrigerate for now.
  • Blend in berries and torn cake pieces (except top) into remaining one-third of mixture.
  • Fill cake tunnel and replace the top of cake.
  • Frost with whipped cream mixture and garnish with strawberries, if you like.
  • Chill cake for 3 hours, or until set.

STRAWBERRY DREAM CAKE RECIPE - (4.5/5)



Strawberry Dream Cake Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 16

CAKE:
10 ounces frozen whole strawberries (2-cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9-ounces) cake flour
1 3/4 cups (12 1/4-ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
FROSTING:
10 tablespoons unsalted butter, softened
2 1/4 cups (9-ounces) confectioners' sugar
12 ounces cream cheese, cut into 12 pieces and softened
Pinch of salt
8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2-cups)

Steps:

  • Cake: Adjust oven rack to middle position and heat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.) Frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

STRAWBERRY DREAM CAKE II



Strawberry Dream Cake II image

A recipe from my coworker, Debra. A delicious cake that is better the second day.

Provided by prissycat

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 6h

Yield 12

Number Of Ingredients 14

1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored Jell-O® mix
1 cup mashed fresh strawberries
1 cup vegetable oil
½ cup milk
4 eggs
1 cup flaked coconut
½ cup chopped pecans
1 (8 ounce) package cream cheese, room temperature
½ cup butter, room temperature
3 ½ cups confectioners' sugar
¾ cup fresh strawberries
½ cup flaked coconut
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
  • In a large bowl, stir together cake mix and gelatin mix. 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 4 minutes on medium speed. Fold in the coconut and pecans. Pour cake batter into the prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Strawberry Cream Cheese Frosting: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans.
  • Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.

Nutrition Facts : Calories 785.6 calories, Carbohydrate 85 g, Cholesterol 103.7 mg, Fat 48.1 g, Fiber 2.7 g, Protein 7.8 g, SaturatedFat 16.2 g, Sodium 475.6 mg, Sugar 70.9 g

STRAWBERRY ANGEL FOOD DREAM CAKE



Strawberry Angel Food Dream Cake image

This cake is a dream because it looks pretty, tastes delicious and goes together so quickly it's like a dream!

Provided by Carrie Ann

Categories     Dessert

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 (16 ounce) package frozen sliced strawberries in syrup
1 (8 ounce) prepared angel food cake
1 (8 ounce) carton frozen whipped topping, thawed,and divided
fresh strawberry, if desired (to garnish)

Steps:

  • Drain strawberries, reserving 1/3 cup of syrup.
  • Split cake horizontally into two layers.
  • Place bottom layer on serving plate and spoon strawberries over it.
  • Spread with 3 1/4 cups of whipped topping.
  • Replace top layer and drizzle with reserved syrup, allowing it to run down outer side of cake.
  • Garnish with remaining whipped topping and fresh strawberries.

Nutrition Facts : Calories 218.2, Fat 7.4, SaturatedFat 6.2, Sodium 153.2, Carbohydrate 38, Fiber 1.1, Sugar 28.9, Protein 2.4

STRAWBERRY DREAM CAKE



Strawberry Dream Cake image

This is a special recipe I came up with for my husband & son who both love strawberry desserts but not overly sweetened. Plus my nephew who loves to be my helper enjoys testing everything I come up with and someday says he wants to be as good as I am at baking. Such a sweety. I hope everyone enjoys it as much as we do.

Provided by Jammie Gogel

Categories     Cakes

Time 45m

Number Of Ingredients 9

1 pkg duncan hines french vanilla cake mix
3 large eggs
1/4 c canola oil or vegetable oil
1 c water (bottled ice mountain is what i use)
2 box "strawberry creme" pudding mix (jello brand)
2 pkg cool whip topping 8oz each
1 pkg philadelphia cream cheese (8oz)
1 c 2% milk
1 tsp pure vanilla extract

Steps:

  • 1. Preheat oven to 325* for coated or dark pans 9 x 13 or 350* for glass or pans not coated. Spray or use butter to coat pan & sprinkle flour, sift remaining powder in trash, set pan aside.
  • 2. Mix cake mix according to box with the following ingredients: eggs, water, & oil. Once Blended add 1 box of strawberry creme pudding mix, blend until smooth.
  • 3. Bake in oven for 26-29 minutes according to box. While that's baking, mix cream cheese (blends best at room temp.), 1/2 cup milk, & 1 tsp vanilla until smooth. Then add the the last box of strawberry creme mix and the remaining 1/2 cup of milk, blending well... then lastly blend 1 whole tub of cool whip to the mix and refrigerate until needed for filling.
  • 4. When the cake is cool... Use a frosting spatula to slip around the outer edging of the cake to make sure its not sticking to the pan. Then take a cookie sheet, place on top of cake, hold tightly together and flip quickly, set flat on table, tap the bottom of cake pan a few times, lift cake pan off the now upside down cake, take a cake knife or any long knife and cut evenly down the center splitting the cake into 2 sections. Once separated flip and place the bottom half of the cake back in the pan or on a tray.
  • 5. Remove filling from fridge, stir a few times to make it easier to spread on the bottom layer of the cake... once all of the filling has been spooned on the bottom layer of the cake... smooth over to make it evenly across the entire cake, then flip and place the top half of the cake back on the bottom.
  • 6. Lastly, take the remaining 8oz tub of cool whip and frost the top layer of the cake. Ready to serve, Enjoy!

STRAWBERRY DREAM CAKE



Strawberry Dream Cake image

If you enjoyed the Dreamsicle cake then you will probably like this one too. I was just playing around in the kitchen one day and had a bunch of strawberries so thought I would try making this one by substituting orange for strawberry. It actually turned out pretty good and has become a family favorite also...I hope you enjoy...

Provided by Linda Griffith

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 13

1 strawberry cake mix (duncan hines)
1 c whole milk
1/2 c canola oil
1 small box of strawberry jello
1 small box of white chocolate jello pudding
4 large eggs
FROSTING
1 medium coontainer of coolwhip
1 pt chopped strawberries, covered with 1/4 cup of sugar
1 c sour cream
2 pkg frozen coconut
1 1/2 c sugar
1/2 pt whole strawberries to use on top of cake

Steps:

  • 1. Mix strawberries with 1/4 cup of sugar and let them set and juice up while putting cake mix together.
  • 2. Preheat oven to 325 if using dark coated cake pans or 350 if using shiny cake pans.
  • 3. Coat three 8 or 9 inch pans with shortening and shake with flour. Set aside
  • 4. In a large mixing bowl, add the cake mix, Strawberry Jello and the Canola Oil. Add the milk, jello pudding mix and four large eggs, one at a time, beating well after each addition.
  • 5. Divide batter evenly among the three pans. Bake for 30 minutes. Remove from oven and let set a few minutes before removing from pans.
  • 6. Remove from pans and let cool completely on wire cake racks.
  • 7. Drain the strawberries in a colander making sure no juice remains. This could make your icing too runny. Add one cup of the Cool Whip to the strawberries, along with the cup of sour cream, frozen coconut and 1 1/2 cup of granulated sugar. This goes in between the two layers. You should have a bit left. Add the rest of the Cool Whip to this and frost the top and sides.
  • 8. Decorate the top with Whole Strawberries, plain or dipped in white chocolate.

STRAWBERRY DREAM CAKE II



Strawberry Dream Cake II image

About the most decedent, rich cake you could ever want to eat. I came across it years ago, somewhere (I can't locate it again) and put it in my arsenal, and my boys request it EVERY YEAR for their birthdays for 5 years in a row. It's beyond belief!

Provided by dingy_broad

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

1 cup graham cracker crumbs
1/2 cup butter
1/4 cup sugar
1 white cake mix
1 cup boiling water
1 (3 ounce) box strawberry Jell-O gelatin dessert
1/2 cup oil
4 eggs
8 ounces cream cheese
1/2 cup sugar
1 egg
16 ounces frozen sweetened strawberries
1 (14 ounce) can sweetened condensed milk
8 ounces cream cheese
1/2 cup sugar
8 ounces Cool Whip

Steps:

  • For crust/bottom - Press in crust, 9x13 pan: graham cracker crumbs, 1/2 cup melted butter, 1/4 cup sugar, chopped pecans (if using).
  • For cake - Mix together cake mix, 1 cup boiling water, box strawberry jello, 1/2 cup oil, 4 eggs. Pour into pan over graham crust.
  • Filling - Beat 8 oz softened cream cheese, 1/2 cup sugar, 1 egg. Drop into cake mixture and swirl with a knife. Bake at 350 for 35-40 minutes. Pour one carton thawed frozen sweetened strawberries over baked cake while hot.
  • Frosting - Beat 1 can sweetened condensed milk, 8 oz softened cream cheese, 1/2 cup sugar together and fold in 8 oz cool whip. Frost after cake has cooled. Refrigerate.

Nutrition Facts : Calories 619.8, Fat 33.7, SaturatedFat 15.6, Cholesterol 113, Sodium 467.2, Carbohydrate 74, Fiber 1, Sugar 62.7, Protein 8.2

STRAWBERRY DREAM CAKE



Strawberry Dream Cake image

Make and share this Strawberry Dream Cake recipe from Food.com.

Provided by pattyc59

Categories     Dessert

Time 20m

Yield 1 9 x 13 dish, 6-8 serving(s)

Number Of Ingredients 7

1 angel food cake
1 (5 1/8 ounce) package instant vanilla pudding
2 cups milk
1 cup sour cream
1 quart strawberry
1 -13 1/2 ounce strawberry glaze
1 (12 ounce) carton Cool Whip

Steps:

  • Tear angel food cake into small pieces.
  • Press firmly in 9x13 glass dish.
  • Mix pudding with milk, folded in sour cream.
  • Place on top of cake. Cover with sliced strawberries, folded into glaze.
  • Place cool whip on top of strawberries.
  • Refrigerate at least 3 hours before serving.
  • Better the second day!

Nutrition Facts : Calories 684.8, Fat 25.6, SaturatedFat 18.8, Cholesterol 31.3, Sodium 940.1, Carbohydrate 106.4, Fiber 2.2, Sugar 72, Protein 10.9

STRAWBERRY DREAM CAKE COOK'S COUNTRY



STRAWBERRY DREAM CAKE COOK'S COUNTRY image

Categories     Cake     Berry     Dessert     Bake     Summer

Yield 8 to 10

Number Of Ingredients 16

CAKE
10ounces frozen whole strawberries (2 cups)
3/4cup whole milk, room temperature
6 large egg whites, room temperature
2teaspoons vanilla extract
2 1/4cups (9 ounces) cake flour
1 3/4cups (12 1/4 ounces) granulated sugar
4teaspoons baking powder
1teaspoon salt
12tablespoons unsalted butter, cut into 12 pieces and softened
FROSTING
10tablespoons unsalted butter, softened
2 1/4cups (9 ounces) confectioners' sugar
12ounces cream cheese, cut into 12 pieces and softened
Pinch salt
8ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

Steps:

  • 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour. 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined. 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand. 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.) 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days. 6. Frost & berries in ctr then frost cake.

STRAWBERRY DREAM CAKE



STRAWBERRY DREAM CAKE image

Categories     Cake

Yield 1,2 cake

Number Of Ingredients 8

1 (18.5 oz.) Package white cake mix
1 1/2 cups frozen sweetened strawberries, pureed (or unsweetened with 1/4 cup white sugar or fress pureed with 1/4 cup sugar)
12 oz. cream cheese
8 1 oz. squares white chocolate (or 3/4 bag of white chocolate chips)
1 cup heavy whipping cream
1 (8 oz.) container frozen whipped topping, thawed
1/2 pint sliced fresh strawberries
1 egg

Steps:

  • 1. preheat over to 350 degrees. Grease two 9 inch round cake pans or 1 9 x 13 2. Make cake per directions except substitut the 1 1/2 cups of strawberries for the water, add 1 extra egg, and 8 oz. of cream cheese. beat well and pour into prepared pans. 3. bake at 350 for 30 - 35 minutes. Toothpick trick will not work. 4. To make frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with fresh sliced strawberries. 5. Note: if using a 9 x 13 pan, discard 1/2 cup of wet mixture before pouring into pan to bake. Otherwise, the frosting won't fit very well on top.

STRAWBERRY DREAM CAKE(COOK'S COUNTRY)



Strawberry Dream Cake(Cook's Country) image

How to make Strawberry Dream Cake(Cook's Country)

Provided by @MakeItYours

Number Of Ingredients 14

10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups cake flour
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
10 tablespoons unsalted butter, softened
2 1/4 cups confectioners' sugar
12 ounces cream cheese, cut into 12 pieces and softened
1 pinch salt
8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

Steps:

  • 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
  • 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
  • 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
  • 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
  • 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
  • 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).

STRAWBERRY DREAM POUND CAKE



Strawberry Dream Pound Cake image

This is from a recipe list I was on several years ago. I've never tried it, but I don't want to lose it, so I'm posting it here.

Provided by bunkie68

Categories     Dessert

Time 1h

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 5

1 (19 ounce) package strawberry cake mix
1 (3 1/2 ounce) package instant vanilla pudding
5 eggs
1 cup vegetable oil
1 (10 ounce) package frozen strawberries, thawed

Steps:

  • Mix all ingredients together and pour into a greased and floured bundt or tube pan.
  • Bake 45 minutes in a 350-degree oven.

Nutrition Facts : Calories 230.6, Fat 20.3, SaturatedFat 3, Cholesterol 88.1, Sodium 148.6, Carbohydrate 10, Fiber 0.5, Sugar 8.9, Protein 2.7

STRAWBERRY DREAM CAKE



Strawberry Dream Cake image

Strawberry is my favorite cake, this is the cake most people server at picnics, I call it my summer cake.

Provided by Telisia Dodd @Mstexas1

Categories     Cakes

Number Of Ingredients 15

1 - ( 18.25 ounce) package white cake mix
1 - ( 3 ounce ) package strawberry flavored gelatin
1 cup(s) mashed strawberries
1 cup(s) vegetable oil
1/2 cup(s) milk
4 - eggs
1 cup(s) flaked coconut
1/2 cup(s) chopped pecans
- icing
3 1/2 cup(s) confectioners sugar
3/4 cup(s) fresh strawberries
1/2 cup(s) flaked coconut
1/2 cup(s) chopped pecans
1 - ( 8 ounce ) packed cream cheese
1/2 cup(s) butter, room temperature

Steps:

  • Preheat over to 350 degrees'F( 175 degreesC) grease and flour 3 ( 9-inch cake pans) In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup of mashed strawberries, oil,milk and eggs.Beat on low speed until blended, scrape bowl and beat another 4 min. on medium speed. Fold in coconut and pecans. Divide the batter among the prepared pans.
  • Bake in the preheated oven for 25-30 minutes, or until toothpick inserted into the center of the cake come out clean.Let cool in pan for 10 minutes then turn out onto wire rack and cool completely. To make the strawberry cream cheese icing: mash to 3/4 cup of strawberries to make a 1/2 of cup, then drain well; set aside . In a medium bowl, beat cream chesse and butter until smooth. blend in confectioner sugar and drain strawberries. Beat on medium speed until frosting lightens and is well combine. Fold in the coconut and pecans. Frost cake between layers on top and sides. chill uncoverd for 30 mintues or until frosting set,then cover and chill 3-6 hour before serving. enjoy

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