Easy Dreamy Strawberry Cream Cake Recipes

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STRAWBERRY AND CREAM LAYER CAKE



Strawberry and Cream Layer Cake image

This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 pounds fresh strawberries, hulled
1/2 cup/100 grams granulated sugar
1 cup/240 grams heavy cream, chilled
1 cup/240 grams crème fraîche, mascarpone or sour cream, chilled
Pinch of kosher salt
1 Sponge Cake recipe, baked in a 9-inch springform pan and cooled

Steps:

  • Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
  • Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
  • In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
  • Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
  • Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
  • Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

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 CREAM CAKE



Strawberry Cream Cake image

Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1 pound strawberries, hulled and thinly sliced
1/2 cup sugar
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream

Steps:

  • Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
  • Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
  • Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
  • Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
  • Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

Nutrition Facts : Calories 331 g, Fat 21 g, Fiber 1 g, Protein 5 g

STRAWBERRY CREAMY-DREAMY CAKE



Strawberry Creamy-Dreamy Cake image

Make and share this Strawberry Creamy-Dreamy Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 2 cakes, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box white cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/2 cups sweetened strawberries, pureed
12 ounces cream cheese, softened and divided
8 ounces white chocolate baking squares
1 cup heavy whipping cream, unwhipped
1 (8 ounce) container cool whip frozen whipped topping, thawed
sliced fresh strawberries (to garnish)

Steps:

  • Set the oven to 350 degrees F.
  • Grease two 9-inch round cake pans.
  • Bake the cake according to the package directions, except substitute the 1-1/2 cups of pureed strawberries for the water, and add 1 extra egg (if the cake mix calls for 2 eggs, add 3 eggs) and mix in the 8 ounces of softened cream cheese (set aside the remaining 4 ounces of cream cheese for topping) beat until well combined.
  • Pour/divide into prepared cake pans.
  • Bake for about 20-25 minutes or until golden brown (a toothpick inserted in the middle will NOT come out clean as this cake is SO moist).
  • Let cool fully before frosting.
  • For the frosting; heat the whipping cream until JUST beginning to boil.
  • Pour it over the white baking chocolate (chopped), and add the remaining 4 ounces of cream cheese; mix well, and let cool completely.
  • Once cool gently fold into the Cool Whip thawed topping.
  • Frost the cake, and garnish with sliced fresh strawberries.
  • Delicious!

EASY DREAMY STRAWBERRY CREAM CAKE



Easy Dreamy Strawberry Cream Cake image

This is a beautiful cake to behold! And so easy with a prepared white cake. The frosting is absolutely divine. A wonderful spring or summertime dessert; make this cake at the peak of the season when strawberries are at their reddest and sweetest...enjoy! P.S. Great served with a scoop of strawberry ice cream.

Provided by BecR2400

Categories     Dessert

Time 30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

2 pints fresh strawberries, sliced
2 tablespoons kirsch
3 tablespoons granulated sugar
2 (9 inch) round layers prepared white cake
6 ounces cream cheese, at room temperature
1/3 cup confectioner's powdered sugar, sifted to remove any lumps
3/4 teaspoon vanilla extract (or one vanilla bean, seeded and scraped)
1 1/2 cups heavy cream, well chilled
fresh mint sprig, optional to garnish
strawberry ice cream, to serve

Steps:

  • In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
  • To make frosting/ filling:.
  • On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
  • Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
  • Assemble the cake:.
  • Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
  • Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
  • Decorate top with a fresh mint sprig, as desired.
  • Slice into wedges and serve with a scoop of strawberry ice cream.
  • Refrigerate any leftovers. Cake is best served the same day.

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