Fresh Strawberry Cream Cake Recipes
FRESH STRAWBERRY CREAM CAKE
This is delicious layered cake that is pretty enough for company but easy enough to make you want to make it again. It has a creamy layer sandwiched between moist cake and fresh strawberries and glaze. Can be made up to a day ahead. Work time includes refrigeration time.
Provided by akgrown
Categories Dessert
Time 2h35m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Beat together cake layer ingredients until well-mixed. Pour into a greased and floured sheet pan and bake at 350* for about 20-25 minutes. (until toothpick comes out clean) Allow cake to cool to room temperature. (I usually do all this the day before.).
- Cream together powdered sugar and cream cheese.
- Fold in whipped cream. (you could use Cool Whip, but I prefer real cream).
- Spread cream mixture over the baked and cooled cake.
- Slice fresh strawberries in half and arrange prettily cut side up over the cream layer.
- Pour glaze over the cut strawberries so that no white cream layer shows though.
- This cake is best served cold, so I always refrigerate for a couple hours before serving. Slice in squares and serve.
Nutrition Facts : Calories 572.2, Fat 36.2, SaturatedFat 15.1, Cholesterol 121.7, Sodium 379.4, Carbohydrate 58.3, Fiber 1.1, Sugar 45.5, Protein 5.7
FRESH STRAWBERRY CREAM CHEESE COFFEE CAKE
From a recipe handout I got when I went picking strawberries. Moist and delicious! It taste like a strawberry cream cheese danish. It's easier than some recipes since the cream cheese is mixed into the batter and not used as a separate layer. You could also serve it as a dessert with ice cream on top like a cobbler.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine cream cheese, butter and sugar. Beat until light and fluffy.
- Stir in milk, eggs and vanilla.
- Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
- Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
- Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
- Bake 40 minutes. Serve warm or cold.
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