STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
This easy, homemade Strawberry Cake starts with a box of cake mix, Jello, buttermilk and fresh or frozen strawberries. Finish off the moist layer cake with the most delicious strawberry cream cheese frosting!
Provided by Blair Lonergan
Categories Dessert
Time 4h
Number Of Ingredients 11
Steps:
- Preheat oven to 325° F. Grease and flour three 9-inch cake pans lined with parchment paper.
- In a large bowl, whisk together cake mix and dry Jell-O mix. Add mashed (or diced) strawberries, eggs and oil. Use an electric mixer on low speed to combine for 30 seconds. Add the buttermilk, increase the speed to medium, and continue mixing for 2 more minutes.
- Divide the batter evenly between the three prepared pans. Tap the pans on the counter once or twice to release any big air bubbles.
- Bake the cakes for 27-30 minutes, or until a toothpick inserted in the center of a cake comes out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and vanilla until light and fluffy, about 3 minutes. Gradually add the confectioners' sugar and beat until smooth, about 3 more minutes. Add the strawberries and mix on low just until combined. Cover and chill in the refrigerator for at least 1 hour, or until ready to use.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the extra cake.
- Place one cake layer on your cake stand or plate. Evenly cover the top with a layer of frosting. Top with the second cake layer and evenly cover the top with another layer of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. Refrigerate for at least one hour (or overnight) before slicing and serving.
Nutrition Facts : ServingSize 1 slice (1/16 of the cake), Calories 586 kcal, Carbohydrate 88 g, Protein 6 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 88 mg, Sodium 470 mg, Fiber 1 g, Sugar 75 g
STRAWBERRY JELLY ROLL
Steps:
- Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.
- In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.
- Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.
- Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.
- Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.
- Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.
- To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
EASY & QUICK STRAWBERRY WEDDING CAKE
This is a variation of a cake served at my stepson's wedding. It's like a strawberry shortcake with icing! You can use Classic White icing or vanilla, your choice. It's just a quick recipe and very yummy.
Provided by KEHALI
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F and lightly grease/flour cake pans.
- Mix and bake cake mix according to directions on box.
- Use 2 - 8" or 9" round cake pans.
- Wash strawberries immediately before using and slice very thin.
- On bottom cake, spread a layer of strawberry glaze over the top portion of the cake--not the sides.
- Cover top portion of cake with thinly sliced strawberries. DO NOT OVERLAP, lay them side by side.
- Lay 2nd cake on top of the other one, and start spreading white icing on top and sides of cake.
- Decorate top of cake with whole fresh strawberries.
Nutrition Facts : Calories 373.1, Fat 15.5, SaturatedFat 2.3, Sodium 351.4, Carbohydrate 56.2, Fiber 1.3, Sugar 43.4, Protein 3.1
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