STRAWBERRIES & CREAM CAKE
Layers of moist white cake are sandwiched between a whipped cream cheese, strawberry studded frosting in this beautiful and delicious cake that's perfect for any spring celebration!
Provided by Danelle
Categories Desserts
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
- In a large bowl, combine cake ingredients. Beat with an electric mixer on medium speed until smooth.
- Divide the batter evenly between the prepared pans. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before turning onto wire racks to cool completely.
- Meanwhile, make the frosting: in a medium bowl, beat the heavy cream until very stiff peaks form.
- In a separate large bowl, beat the softened cream cheese with an electric mixer on high speed until light and fluffy.
- Add the sugar and vanilla to the cream cheese and beat until well combined.
- Gently fold the strawberries into the cream cheese mixture. The frosting will turn slightly pink. Mix until the frosting is a uniform color.
- Fold the whipped cream into the frosting in two batches.
- Spread 1 1/2 to 2 cups frosting over the top of one cake layer (don't be afraid to be generous). Place another cake layer on top and repeat.
- Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with additional fresh strawberries, if desired.
- Refrigerate until serving. Keep leftover cake in the refrigerator.
Nutrition Facts : ServingSize 10
NONNA ROSA'S CREAM CAKE WITH FRESH STRAWBERRIES
This is a simple and yummy cake. With its patriotic feel, it's perfect for a Memorial Day, July 4th or Labor Day barbecue. The boxed cake is made richer by adding a little almond extract. Topping it with fresh blueberries and strawberries makes this a festive dessert. Your family and friends will think you worked really hard on this dessert when in reality it was a cinch to throw together. A delicious semi-homemade dessert for a cookout.
Provided by Carla Hurst-Chandler @yspyg45
Categories Cakes
Number Of Ingredients 5
Steps:
- Prepare cake as instructed on box adding one teaspoon of almond extract to the batter. Bake in a 9"x12" cake pan.
- Let cool. Ice with cream cheese icing.
- Just before serving top individual slices with sliced strawberries. (May also add blueberries for a patriotic red, white and blue motif.)
STRAWBERRIES-AND-CREAM STACK CAKE
Everyone, meet tiramisu's enchanting summery sister. This no-bake, make-ahead treat may stand tall, but you can whip it up in short order: simply whisk mascarpone and heavy cream into glossy peaks, soak store-bought ladyfingers in a quick caramel, and layer both with sliced fresh strawberries. Let the flavors meld in the refrigerator where they'll achieve the texture of a traditional sponge cake without any baking.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time P1D
Number Of Ingredients 8
Steps:
- Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
- Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
- Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
- Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
- Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.
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
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