Strawberry cake recipe?

Question

Does anyone have a cake recipe using fresh strawberries?

Answer 1

Strawberry Country Cake
This is easy and it looks rustic and lovely. A terrific summer dessert. From Ina Garten's Barefoot Contessa's Parties
6-8 servings 1¼ hours 20 min prep

3/4 cup unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemons, zest of
1/2 teaspoon grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
FILLING (for each cake):
1 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 pint fresh strawberries, hulled and sliced

Preheat the oven to 350 degrees F.
Butter and flour 2 8-inch cake pans.
Cream the butter and sugar on high speed until fluffy.
On medium speed add the eggs one at a time, then sour cream, zests and vanilla.
Mix well.
Sift together the remaining dry ingredients.
Add the dry mixture to the mix slowly on low speed.
Mix until smooth.
Bake for 40-45 minutes until a toothpick comes out clean.
Let cool completely.
Reserve one cake for later.
To make the filling for one cake, whip the cream until firm.
Add the sugar and vanilla.
Slice the cake in half to make two rounds.
Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries.
Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.

Strawberry Coffee Cake
8 servings 55 min 20 min prep

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
2 tablespoons butter, melted
1 1/2 cups sliced fresh strawberries
Topping
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup chopped pecans

In a mixing bowl, add the flour, sugar, baking powder, and salt; stir to mix.
In a second bowl, add the egg, milk, and butter; stir to mix; add to dry ingredients and stir just until moistened.
Pour mixture into a greased 8-inch square baking dish.
Place strawberries evenly over the top of batter.
To make the topping: Combine the flour and sugar in a bowl.
With a pastry blender, cut in the butter until consistency of coarse crumbs.
Stir in pecan.
Sprinkle mixture evenly over the strawberries.
Bake at 375° for 30-35 mintutes or until wooden pick comes out clean.

Refrigerated Strawberry Cake
12 servings 1 hour 30 min prep

1 package strawberry cake mix
2 (10 ounce) packages frozen sweetened strawberries, thawed
1 (4 ounce) package vanilla instant pudding mix
1 cup milk
2 cups Cool Whip, thawed
fresh strawberries, sliced and fanned
mint leaves

Preheat oven to 350 degrees.
Flour and grease a 13x9 inch pan.
Prepare cake according to package directions.
Poke holes at 1" intervals with wooden spoon handle.
Puree strawberries in blender.
Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
Prepare pudding using only 1 cup of milk.
Fold in cool whip.
Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).
Place in refrigerator for at least 4 hours before serving.
Decorate with fanned berries and mint leaves.

Strawberry Sauce for Yogurt, Ice Cream, Pound Cake & More!!
This is such a delicious and sweet strawberry sauce and is a great way to use some of your fresh strawberries! It's good on just about anything sweet... yogurt, ice cream, pound cake and more!
6 servings 25 min 15 min prep

2/3 cup sugar
1 pint strawberries, washed and hulled
1/3 cup water
1 tablespoon lemon juice

Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.
Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).
Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.
Press through fine strainer to remove some of the strawberry seeds,if desired.
Coarsely chop remaining strawberries and add to strawberry puree and serve.
This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.

Answer 2

Fresh Strawberry Cake
Recipe #3697016 ratings
I make this cake at least once every summer, when fresh strawberries are in season. It's delicious! I found the recipe in a cook book titled, "A World of Baking".
by Kim D. | Edit...My Notes

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16 servings 1 hour 30 min prep
Change to: servings US Metric
CAKE
2 1/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
3/4 cup fresh crushed strawberries, unsweetened
STRAWBERRY GLAZE
1/2-3/4 cup crushed strawberries
1 cup powdered sugar
2 tablespoons butter, melted
1/2 teaspoon vanilla

Not the one? See other Fresh Strawberry Cake Recipes
< 60 mins Cakes
United States Cakes
Strawberries Cakes
Independence Day Cakes
Preheat oven to 350 degrees F.
FOR CAKE: Sift together: flour, salt, and baking powder.
In a separate bowl, combine butter, sugar, eggs, and vanilla.
Beat for a total of 3 minutes, scrapping the sides of the bowl.
Then add flour mixture to creamed mixture, alternating with strawberries.
Beat for two minutes.
Pour batter into two 8-inch round greased and floured cake pans.
Bake in pre-heated oven for 25-30 minutes, or until cake tests done.
Turn out on to wire cooling racks to cool.
When cool, top with Strawberry Glaze.
FOR STRAWBERRY GLAZE: Mix together all ingredients.
Use enough strawberries to thin mixture.

Answer 3

Strawberry Angels' Cake
Angel food cake with strawberries and whipped cream.

INGREDIENTS
1 (18.25 ounce) package angel food cake mix
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 pints fresh strawberries, halved
DIRECTIONS
Bake cake for filling according to package directions. Let cool.
Slice angel food cake in half horizontally. Creat a tunnel for the filling by removing a small amount of the interior of the bottom half of the cake.
In a bowl combine cream, confectioners' sugar and cocoa; whip until soft peaks form. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly.
Replace top of cake; pressing gently. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing. Serves 10-12 people

Answer 4

ooo. i love strawberries!! but you know whats better than a strawberry cake.. well thiss..


you need:

1 big angel food sponge cake

3 cartons strawberries

huge thing of cool whip

directions:

1. cut the angel cake thing into 3 pieces long wise like if you were gonna cut a bagel.

so its in 3 pieces now.

2. cut up all the strawberries into 4 pieces each

3. blend 3 cups of the strawberries and 1/4 of the container of cool whip until the strawberries are really little.

4. put the strawberry and cool whip mixture in between all the pieces of cake, but not on top. or bottom

5. put the rest of the cool whip all over the cake and put the strawberries all over it.

ITS SOOO GOOD!!

refridgerate for a half hour.

DELICIOUSE

Answer 5

Strawberry Cake

white cake mix
strawberry gelatin dessert (small - remove and reserve 2 tablespoons)
1 cup thawed strawberries (or 1 cup fresh sweetened)
4 eggs
1/3 cup water
2/3 cups oil

Preheat oven to 350°.
Mix all ingredients well. Bake in three greased and floured pans for 25 minutes (test for doneness with toothpick). Cool layers.

Icing:
3 cups powdered sugar
1 stick butter melted
¾ cups thawed (or fresh sweetened) strawberries
2 tablespoons gelatin dessert (left from layers)

Melt butter, add sugar, strawberries and gelatin dessert. Bring to a bubble boil, stirring constantly until consistency to spread. Remove from heat and spread between layers and over cake. Place whole strawberries on top of cake.

Answer 6

Strawberry Gateaux
Serves 10

Ingredients

250g caster sugar
8 eggs
250g plain flour, sifted
100g butter, just melted
200ml whipped cream
400g Beerenberg strawberries, hulled
Strawberry Icing
3 Beerenberg strawberries, hulled
1 1/2 cups pure icing sugar, sifted
12-14 extra Beerenberg strawberries for decoration
Method

Preheat oven to 180C. Place sugar in bowl. Add eggs and beat about 8 minutes with electric beater or until mixture forms thick ribbons. Turn off mixer.
Add all sifted flour and use rubber spatula to gently fold it into mixture. When last of flour disappears, incorporate melted butter quickly but gently. Don't over-mix.
Pour mixture into a buttered and floured cake tine, about 25cm in diameter, and smooth top with spatula. Bake in preheated oven 30-40 minutes. When cooked, remove sponge from oven and leave to cool for a few minutes before gently turning on to wire rack. Allow to cool.
To make icing, using a fork, crush strawberries in a small bowl until pureed. Place icing sugar in second bowl. Add three-quarters of crushed strawberries, nix until combined. Add more crushed strawberry until icing is spreadable. If too runny, add extra sifted icing sugar.
Cut sponge in half horizontally. Spread bottom half with cream and top with strawberry halves. Replace top half of cake and spread with icing, then arrange extra strawberries on top.

Answer 7

Lavender Angel Food Cake With Fresh Strawberries:

45 min
1 cake

1 cup powdered sugar, sifted
1 cup cake flour, sifted
1 tablespoon dried lavender flowers, crushed to release flavor
1 cup egg whites (approximately 6 large eggs)
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1 cup unbleached cane sugar
2 cups fresh strawberries, hulled and sliced
whipping cream (to garnish)

1. Preheat oven to 350 degrees.
2. On a piece of wax paper, sift the powdered sugar and flour together 3 times. Stir in the lavender buds.
3. In a large, chilled bowl on medium speed, beat the egg whites, cream of tartar and vanilla extract. Beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
4. Sift 1/4 of the flour/sugar mixture over the beaten eggs. Fold in {{gently}}. Repeat, adding another 1/4 of the flour/sugar mixture at a time. Fold in gently each time.
5. Transfer the cake batter to an ungreased 10" tube pan.
6. Bake on the lowest rack in the preheated oven for 40-45 minutes, or until the cake springs back when lightly touched.
7. Once the cake is done baking, invert but leave in pan. Cool thoroughly. Loosen sides of cake from the pan and remove to a cake platter.
8. Top with your favorite fresh berries and add a dollop of whipping cream to each serving.

Answer 8

Strawberry Chocolate Mousse Cake

1 cup chocolate cookie crumbs
3 tablespoons butter, melted
2 pints fresh strawberries, halved
2 cups semisweet chocolate chips 1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups heavy whipping cream
1 tablespoon white sugar

DIRECTIONS:
1. In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
2. Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
3. While chocolate cools, in a large mixer bowl, beat 1 1/2 c of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
4. Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

Answer 9

STRAWBERRY PIE

1 c. sugar
1/2 tbsp. cornstarch
1 1/4 c. water
Sliced Fresh Strawberries
Cool Whip
Graham Cracker Crust
prep your pie wash your strawberries.. i usually wash, and cut mine the night prior and add a cup of sugar so the water is drained and the sugar has sweetened the berries...

Bring Jello to a boil.... Stir Stir Stir Don't stop! while that is boiling but don't burn it!!!

Take a Pie Shell... Slice Strawberries and place in a spriral shape throughout the shell....

After your Jello has boiled...Reduce heat and cook until clear and thick. Add 1 (3 oz.) package strawberry Jello. Dissolve and cool.

Then poor the goo (glaze) over your strawberries top with a LOT of Coolwhip and put in the fridge!

VERY VERY YUMMY!

Answer 10

hey... check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..