STRAWBERRY YUM YUM
Strawberry Yum Yum - this quick and easy recipe, for no bake, layered dessert will surely become one of your favorites. What makes this cake truly delicious is graham cracker layer, followed by cheesecake, and then strawberry layer, another cheesecake and all is topped with graham cracker crumbs.
Provided by Draganas Sweet Spicy Kitchen
Categories Desserts
Time 30m
Number Of Ingredients 11
Steps:
- TO PREPARE STRAWBERRY FILLING - First wash and clean strawberries then slice them. In a medium dish combine strawberries, lemon juice and sugar and boil them at medium heat.
- Meanwhile, combine cornstarch and water in a small dish, then add to strawberry mixture, as soon as it starts boiling. Stir well and boil until it thickens, then remove from heat and let cool at a room temperature.
- TO PREPARE CRUST - Spray 9X13 inch pan with non stick spray. Set aside. Combine graham cracker crumbs with melted butter and save 1/2 cup for later, while pressing the rest on the bottom of 9x13 inch pan.
- TO PREPARE WHIPPED CREAM - beat heavy whipping cream in a large dish with 2 spoonful of sugar and vanilla extract until stiff peaks form and set aside.
- TO PREPARE CHEESECAKE FILLING - beat cream cheese and powdered sugar in a large bowl, until it gets smooth, then, fold in 1/3 whipped cream.
- FINALLY, spread cheesecake filling over graham cracker crust, then strawberry filling comes (make sure it´s completely cooled) and finish with the remaining whipped cream.
- Top with 1/2 cup graham cracker crumbs and fresh strawberries.
Nutrition Facts : Calories 234 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 82 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
YUM YUM CAKE
This makes a large cake, perfect for a pot luck or a family gathering. It is a fairly flat cake--ends up less than two inches high after you have added the toppings. This recipe came from my sister-in-law in Chicago. I had a piece at a family reunion dinner and couldn't leave without the recipe! Yum Yum!
Provided by SharleneW
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Grease and flour a 12 x 17 or 12 x 15-inch pan.
- Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
- Cook pudding with 1 cup milk, let cool.
- Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
- Top with crushed pineapple.
- Sprinkle with coconut and nuts.
- Be sure to refrigerate leftovers.
STRAWBERRY YUM YUM CAKE
This fabulous cake is made for special occasions. I had lost the recipe for years, but recently found it again. I got the recipe on line many years ago, don't know where. Whenever I do take it to family get togethers, everyone wants the recipe.
Provided by cgross
Categories Dessert
Time 35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Separate eggs and beat whites till stiff. Combine rest of ingredients including egg yolk and beat well. Fold in egg whites. Grease 3 9 inch cake pans and divide mixture between them.
- Bake 20 to 25 minutes.
- Frosting: Cream butter and cream cheese. Add sugars, blend well. Then add vanilla and fold in Cool Whip.
- Cut strawberries into slices, reserve some for top.
- When cake is cool, layer with frosting then strawberries.
- REFRIGERATE cake OVERNIGHT or it will be a total flop!
Nutrition Facts : Calories 474.8, Fat 25.8, SaturatedFat 12, Cholesterol 68, Sodium 310.1, Carbohydrate 57.2, Fiber 1.2, Sugar 48, Protein 5.2
STRAWBERRY BISCOFF CRUNCH CAKE
Strawberry and vanilla cake with freeze-dried strawberries and Biscoff cookies. All I can say is yum. This recipe is easy, simple, and delicious. It makes a large cake. Great for a family gathering or for a large crowd.
Provided by Yoly
Categories Strawberry Cake
Time 1h5m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch cake pans.
- Combine vanilla cake mix, 3 eggs, 1 cup water, and 1/2 cup oil in a bowl. Beat with an electric mixer until well combined. Divide batter amongst 2 cake pans.
- Combine strawberry cake mix, remaining 3 eggs, 1 cup water, and 1/2 cup oil in a second bowl. Beat with an electric mixer until well combined. Divide batter amongst 2 cake pans.
- Bake cakes in the preheated oven until a toothpick inserted in center comes out clean, 24 to 28 minutes. Remove cakes from oven and cool on a wire rack.
- For the frosting, beat butter and powdered in a bowl sugar until smooth. Add vanilla and heavy cream. Beat until fluffy.
- For the crunch, crush freeze-dried strawberries and cookies in a large resealable plastic bag. Add butter and shake until the mixture is evenly combined.
- Place one vanilla cake on a cake stand and top with a thin layer of frosting. Add one strawberry layer and top with frosting. Repeat with the remaining cakes, alternating between vanilla and strawberry layers. Frost the sides of the cake. Cover the cake completely with strawberry-Biscoff crunch, pressing the mixtures all over the sides and top.
Nutrition Facts : Calories 487 calories, Carbohydrate 57.2 g, Cholesterol 83.4 mg, Fat 28 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 11.6 g, Sodium 280 mg
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