HOMEMADE STRAWBERRY CAKE
The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.
Provided by Sally
Categories Cakes
Time 6h
Number Of Ingredients 19
Steps:
- Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
- Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
- Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
FRESH STRAWBERRY CAKE
Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you'll ever make.
Categories Desserts
Time 1h25m
Yield One 9-inch cake, 8-10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
- Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
- Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
- Cake can be stored at room temperature for several days, loosely covered.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 241, Fat 8 g, Carbohydrate 40 g, Protein 3 g, SaturatedFat 5 g, Sugar 25 g, Fiber 1 g, Sodium 185 mg, Cholesterol 38 mg
STRAWBERRY WALNUT TORTE
This is a special treat I love to make and everyone looks forward to a nice slice with lots of fresh berries. -Bonnie Malloy, Norwood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream., In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers., Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving.
Nutrition Facts : Calories 491 calories, Fat 26g fat (14g saturated fat), Cholesterol 116mg cholesterol, Sodium 215mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
FRESH STRAWBERRY WALNUT CAKE
For a simple homemade cake perfect to enjoy for breakfast, with coffee, or as dessert, try my fresh strawberry cake! It is studded with chopped strawberries and the ground walnuts keep it moist and tender.
Provided by justalittlebitofbacon
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 350. Grease a 9-inch springform pan and cut a parchment round for the bottom.
- Toss the strawberries with the cornstarch until the cornstarch is dissolved. Set aside.
- Grind the walnuts until they are very finely chopped but not a paste.
- In a medium bowl, mix together the walnuts with the flour, baking powder, and salt.
- In another bowl, mix together the buttermilk, vegetable oil, orange juice, and vanilla.
- Put the flat beater on your standing mixer. Add the eggs and the sugar to the bowl. Mix on medium high speed for 5 minutes. The batter will be very light colored and flow off the beater in a stream.
- Turn the mixer to low. Begin adding the flour and buttermilk mixtures in turn. Start with 1/3 of the flour, then 1/2 of the buttermilk, and continue 1/3, 1/2, 1/3. Be careful not to overmix and only mix just enough to incorporate each addition.
- Spread 1/3 of the batter onto the bottom of the prepared springform pan.
- Top the batter with 1/2 of the strawberries, spreading them out over the surface.
- Add the remaining batter and smooth it out over the top. Then add the remaining berries, pressing them in a bit so they are sitting in the batter.
- Bake for 50-55 minutes, or until a skewer comes out clean or until a thermometer reads between 205-210F.
- Let rest on a cooling rack for about 15 minutes. Then remove the ring of the springform pan and let it cool completely.
- To serve move the cake onto a serving platter (removing the pan base) and dust with confectioners' sugar.
Nutrition Facts : Calories 325 kcal, ServingSize 1 serving
FRESH STRAWBERRY CAKE
This strawberry cake with fresh strawberry puree looks great if decorated with mint leaves and strawberries.
Provided by Kelley Williams
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
- Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
- Frost the cooled cakes and garnish with fresh strawberries and mint.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 72.8 g, Cholesterol 103.5 mg, Fat 17.5 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 10.4 g, Sodium 261.2 mg, Sugar 55.3 g
FRESH STRAWBERRY BUNDT CAKE
Strawberries from the farmers' market are tiny, packed with flavor, red all of the way through, and they put their supermarket counterparts to shame. This summery Bundt packs a double dose of strawberry flavor, so use the very best ones you can find. (You'll need 1 pound of strawberries for the cake and glaze.) A couple of tips for Bundt unmolding success: Make sure to butter and flour the pan generously and evenly, and let the cake cool for 15 minutes on a cooling rack, then flip it out on to the rack to cool completely. Don't worry too much if your cake isn't perfect: The blanket of pink glaze will cover many mistakes.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
- With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
- Add the flour mixture all at once and mix on low until almost completely combined.
- Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
- Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
- When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 327 milligrams, Sugar 53 grams, TransFat 0 grams
STRAWBERRY WALNUT CREAM CAKE 1956
Make and share this Strawberry Walnut Cream Cake 1956 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make 8 inch spring form cake;.
- Grease with butter an 8 inch spring form pan.
- Sprinkle first with granulated sugar.
- Then dust with flour, removing by tapping excess out.
- Set oven to 350 degrees.
- Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
- Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
- Take from the heat and beat until cool.
- If you are using an electric beater, than the cooking process is not really necessary.
- Sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches.
- Pour into the prepared sugared floured pan.
- Bake 350 degrees for 30 minutes or until tester comes away clean.
- Turn onto a wire rack and cool.
- Slice the berries reserving a few for decorations.
- Whip the heavy cream until it holds its shape.
- Can sweeten if desired with a tablespoon corn syrup.
- As you will notice the berries and cream is not sweetened.
- When the cake is cooled and about ready to serve, split cake into three layers.
- Remove 1/3 of the whipped cream for the top plain layer.
- Combine the remaining whipped cream with the berries.
- Place first layer onto serving dish and place 1/2 of filling .
- Top with second layer and another of filling.
- Top with final layer and and last of the whipped cream, garnish with a few whole berries.
Nutrition Facts : Calories 464.3, Fat 31.7, SaturatedFat 15.2, Cholesterol 205.6, Sodium 65.4, Carbohydrate 39, Fiber 2.9, Sugar 21.4, Protein 8.7
MOTHER'S WALNUT CAKE
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.-Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 685 calories, Fat 35g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 475mg sodium, Carbohydrate 86g carbohydrate (61g sugars, Fiber 1g fiber), Protein 9g protein.
More about "fresh strawberry walnut cake recipes"
STRAWBERRY NUT CAKE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
STRAWBERRY CAKE - REALLY EASY CAKE RECIPE | RECIPETIN EATS
From recipetineats.com
EASY STRAWBERRY CAKE RECIPE {A SEMI-HOMEMADE FRUIT …
From thebestcakerecipes.com
OLD-FASHIONED STRAWBERRY CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
STRAWBERRY SHORTCAKE COOKIES RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Emily Weinberger for Food Network KitchenSteps 7Difficulty Easy
FRESH STRAWBERRY CAKE: CAST IRON SKILLET STYLE - MSN
From msn.com
30 EASTER DESSERT RECIPES | BUTTERNUT BAKERY
From butternutbakeryblog.com
STRAWBERRY LEMON CAKE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE
From sugargeekshow.com
STRAWBERRY TRES LECHES CAKE - PLAIN CHICKEN
From plainchicken.com
STRAWBERRY CAKES WITH FRESH STRAWBERRIES - ALLRECIPES
From allrecipes.com
DELICIOUS STRAWBERRY DESSERTS | 85 BEST RECIPES | COZYMEAL
From cozymeal.com
STRAWBERRY AND WALNUT CAKE - LARDER LOVE
From larderlove.com
FRESH STRAWBERRY CAKE RECIPE - DIVAS CAN COOK
From divascancook.com
WALNUT CAKE - 25 RECIPES | WOOLWORTHS
From woolworths.com.au
FRESH STRAWBERRY WALNUT CAKE | RECIPE | WALNUT CAKE, …
From pinterest.ca
STRAWBERRY DUMP CAKE RECIPE [WITH PHOTOS] - TASTE OF HOME
From tasteofhome.com
30+ EASTER CAKE IDEAS • 30 RECIPES!
From theviewfromgreatisland.com
LEMON EARTHQUAKE CAKE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
STRAWBERRY CREAM CRUNCH CAKE – MODERN HONEY
From modernhoney.com
FRESH STRAWBERRY WALNUT CAKE | RECIPE | WALNUT CAKE, …
From pinterest.ca
LEMON STRAWBERRY MOUSSE CAKE - A BAJILLIAN RECIPES
From abajillianrecipes.com
FRESH STRAWBERRY WALNUT CAKE - JUST A LITTLE BIT OF BACON | RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love