STRAWBERRY TRES LECHES CAKE
Lasheeda Perry has cranked out thousands of Valentine's Day desserts over the years. She was a pastry chef at the Four Seasons for nearly a decade, she has her own Long Beach, CA, culinary company (Queen of Flavor), and she appears regularly on the Food Network Kitchen app, whipping up fun sweets like hand pies and blondies. "After being in the industry for 16-plus years, I feel like I need to switch it up on Valentine's Day," she says. And by that she means no more molten chocolate cakes. For this dessert, she went for unexpected flavors - a riff on a recipe she created for the book Toques in Black: A Celebration of Black Chefs. "I wanted to try a strawberry version because who doesn't love strawberry milk? It's so nostalgic!" she says. -Kate Trombly O'Brien for Food Network Magazine
Provided by Food Network
Categories dessert
Time 2h40m
Yield 8 slices of cake
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
- Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
- Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
- Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
- Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.
STRAWBERRY PECAN CAKE
This starts out using cake mix, pudding mix, and jello mix...and turns into a fancy 3-layer wonder that includes fresh strawberries. And as my granddaughters will tell you: IT'S PINK!!!!
Provided by ali Bresnahan
Categories Cakes
Time 50m
Number Of Ingredients 15
Steps:
- 1. Mix together dry ingredients: cake mix, jello and pudding mix. Add oil, butter, milk and eggs.
- 2. Wash and chop strawberries.
- 3. Chop pecans.
- 4. Add strawberries and nuts to cake batter.
- 5. Preheat oven to 350. Grease and flour three 9" cake pans. Divide batter into all pans, bake for 25-30 minutes. Give it some time to cool before frosting.
- 6. Icing: mix together all ingredients. spread icing between, on sides and on top of cooled cake layers.
- 7. Decorate with strawberry and pecan halves.
- 8. omg it is so delicious. dennis said it's the best cake he's ever had.
STRAWBERRY PECAN CAKE
My husband & I ran a grill & I made this cake & it might last thru the day. Our customers loved it & so does my family. It is very moist & delicious.
Provided by Tammy Wammy
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Mix all cake ingredients. Bake in 3 layers at 350 for 20-30 minutes. Oven temps vary.
- 2. Topping and Filling: Cream sugar and butter, adding other ingredients. Add juice from strawberries if needed. I used all of mine. I don't like it real thick because its too hard to spread on cake. Spread on cake and enjoy.
STRAWBERRY CAKE
My strawberry cake is super moist and delicious.
Provided by Penny R
Categories Cakes
Number Of Ingredients 9
Steps:
- 1. Cake: 1 box white cake mix 1 box strawberry Jello 1/2 cup vegetable oil 1/2 cup water 4 eggs 1/2 cup strawberries, pureed Preheat oven to 325. Grease and flour a 13x9 baking pan. Mix all ingredients well, for at least two minutes; bake at 325 for 45 minutes.
- 2. Icing: 1 box powdered sugar 1/2 cup softened butter Enough pureed strawberries to make the icing spreadable, approx. 1/2 cup. Spread over lukewarm cake.
STRAWBERRY PECAN CAKE
A wonderful triple layer cake. It was my first 3 layer and I love it! If I remember right, I believe I had to buy 32 oz. of the frozen strawberries with juice. By time I mashed the juice out of a 16 oz. container, there wasn't many strawberries so back to the store I went.
Provided by Sweet_T
Categories Dessert
Time 35m
Yield 12-16 slices
Number Of Ingredients 13
Steps:
- Cake Directions:.
- Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done.
- Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).
- Frosting Directions:.
- In a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.
Nutrition Facts : Calories 770.2, Fat 44, SaturatedFat 12.8, Cholesterol 103, Sodium 424.6, Carbohydrate 90.2, Fiber 1.9, Sugar 76.3, Protein 7.6
BUTTERMILK STRAWBERRY SKILLET CAKE WITH STRAWBERRY WHIPPED CREAM AND JERRY'S SUGARED PECANS
Provided by Trisha Yearwood
Categories dessert
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the buttermilk strawberry skillet cake: Preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet and dust with flour.
- Beat the butter and 3/4 cup of the sugar in a large bowl with an electric mixer on medium speed. Beat in the vanilla and egg. Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. With the mixer running, add about a third of the flour mixture to the butter-sugar mixture, then add about half of the buttermilk. Continue adding the flour and buttermilk in this manner, ending with the flour, mixing just until the batter comes together.
- Pour the batter into the prepared skillet and smooth the top. Place the strawberries on top of the cake batter, pressing down gently. Sprinkle the remaining 2 teaspoons sugar over top. Bake until golden brown, 35 to 40 minutes. Let cool slightly.
- For the strawberry whipped cream: Place a mixing bowl and whisk attachment into the freezer 15 minutes prior to using.
- In the bowl of an electric mixer fitted with the cold whisk attachment, whip the cream until soft peaks form, 3 to 4 minutes. Add the jam and vanilla and continue whipping until stiff peaks form, about 2 minutes more. (If not using immediately, cover and refrigerate.)
- Serve the cake with the whipped cream and Jerry's Sugared Pecans.
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with sides with aluminum foil. Pour the melted butter onto the lined sheet.
- In a large bowl, mix the sugar, cinnamon and egg whites. Add the pecan halves and toss until they are fully coated.
- Spread the pecans onto the prepared baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
BUTTER PECAN CHEWS
Love pecan pie? Get the same great flavor in an easy bar cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with butter.
- In medium bowl, mix flour, granulated sugar and butter. Press mixture in bottom of pan. Bake 12 to 14 minutes or until light brown.
- Meanwhile, in large bowl, beat egg yolks, brown sugar, vanilla and salt with electric mixer. Stir in pecans and coconut. In small bowl, beat egg whites with electric mixer until foamy. Fold into egg yolk mixture.
- Remove partially baked crust from oven. Spread filling evenly over crust. Reduce oven temperature to 350°F.
- Bake 25 to 30 minutes or until deep golden brown and center is set. Sprinkle powdered sugar over bars. Cool on cooling rack. Cut into 6 rows by 6 rows.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 17 g, TransFat 0 g
STRAWBERRY CAKE FROM SCRATCH
It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
Provided by GothicGirl
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 59.3 g, Cholesterol 89.7 mg, Fat 15.4 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.1 g, Sodium 232.9 mg, Sugar 37 g
SOUTHERN PECAN CAKE
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Provided by Satira
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
- Divide batter between the prepared cake pans.
- Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
- Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
- Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
- Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g
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