Tag: Strawberry Cakes

Cakes · Daily Thoughts · Desserts · Fruit · Uncategorized

Strawberry Whipped Cream Cake

Chocolate Castles1 Comment

If you are a strawberry shortcake lover, this cake is for you. While trying to think of a cake that would taste great for a friend of my Jodi’s (my daughter) last week in Phoenix, I thought about this cake. Rochelle, Jodi’s friend had told me she wanted a cake that did not have buttercream frosting, but one that had fresh fruit. Jodi and I thought it would be so nice to bake her a cake for her birthday so this is one that we thought would hit the spot. Last week, when I was at Jodi’s house, I made a Pistachio cake when I first arrived for the week. It was Caleb’s birthday (our 11 yr old grandson) so when your grandson tells you that “anything you bake Nana will be better than anything we could buy” well…..after signing over every dollar I had to him in my will, I proceeded to bake his cake. After we devoured the Pistachio cake in 2 days, it was time to think about baking another cake for Rochelle. Because we loved the cake texture of the Pistachio cake, I wanted to use the same recipe, but with a different flavor of cake mix. So that’s exactly what I did. This is the cake.

Cake
1 box of Duncan Hines White cake Mix
3 eggs, room temperature
1 cup veggie oil
1 cup club soda
1 small box of French Vanilla Instant Pudding mix

Beat all ingredients together and divide into prepared and greased 2 or 3 (9″) baking pans. (or you could actually bake in aa 9×13 baking pan, if you are just wanting a one layer cake.)
Bake in preheated 350 oven until cake tests done and cool completely.

Whipping Cream
2 cups heavy whipping cream
1/2 cup of powdered sugar

Whip cream until it begins to thicken. Gradually add the sugar until the sweetness is to your liking. You might not need the whole 1/2 cup. When whipping cream is thick, cover and place in fridge until you are ready to frost the sides and top of cake.

Glaze and filling for between the layers (or if you bake in 9×13, use half of this filling for pouring over the top of the cake before placing the whipped cream on top of cake)

2 cups water
1 1/3 cup granulated sugar
5 tables cornstarch
1 small box of Jello Strawberry flavored jello

Combine the water, sugar and cornstarch, stirring until cornstarch is dissolved. Bring to a boil, stirring constantly. When mixture is thick and clear, add the box of the jello, stirring until jello is dissolved and mixture is combined. Mixture will thicken more as it cools. Cool completely.

Spoon some of the jello mixture between layers of the cake, reserving some of the filling/glaze to pour over the top of strawberries.

Since about 2 cups of fresh strawberries and slice in half. Allow to dry on paper towel. When cakes are assembled and you have frosted the cake with the whipping cream, place the fresh berries over the top. Spoon the glaze over the berries allowing it to drip over the sides of cake.

Cakes · Desserts · Fruit · Uncategorized

Fresh Strawberry Cake

Chocolate Castles1 Comment

Probably a lot of you have made or indulged this scrumptious cake. Because of this wonderful Arizona heat, the only desserts right now that sound good are cold ones. When  I this ran across  this on FaceBook the other day, I remembered that it was such a good cake and that I hadn’t made it in years, so thought I would post it. Since it starts with a cake mix, it is quick and easy to make. Top it with Cream Cheese frosting and you have a delicious dessert that will cool you off, no matter the time of day.

1 (18.25) oz white cake mix

1 (3 oz) box strawberry-flavored instant gelatin

1 (15 oz) package frozen strawberries in syrup, thawed and pureed

4 large eggs

1/2 cup vegetable oil

1/4 cup water

Strawberry Cream Cheese Frosting

1 stick (1/4 cup) softened butter

1 (8oz) softened cream cheese

1 (10 oz) package frozen strawberries in syrup, thawed and pureed

1/2 teas strawberry extract (I will use vanilla)

7 cups powdered sugar

Fresh sliced strawberries for garnish

Instructions:

Preheat oven to 350

In a large bowl, combine cake mix, gelatin. Add pureed strawberries, (the 15 oz) eggs, oil and water. Beat at medium speed with an electric mixer until smooth. Pour into greased and floured pans and bake for 20 minutes or until cake test done.

Let cool in pans for 10 minutes then remove to a wire rack to finish cooling.

 

To make frosting:

In a large bowl, beat butter and cream cheese at medium until smooth and creamy. Beat in 1/4 cup of the strawberry (from the 10 oz package)puree and the extract. The rest of the puree is leftover but can be used in smoothies or over ice cream. Beat in powdered sugar a cup at a time until all lumps are gone. If you need to add a little more of the strawberry puree, add 1 tables at a time, until frosting is spreading consistency.

P.S. One time I made this cake and divided each cake layer into 2, giving 4 layers. I used the strawberry frosting in-between the layers then frosted the entire outside of the cake with fresh whipped cream…If you do this, you will need to whip up the whipping cream sweetened  with powdered sugar, instead of granulated sugar. The powdered sugar has corn starch in it allowing the whipping cream to stay “whole” longer and not  get runny after the first day.

Also covering the cake in airtight container which you put in fridge will keep the cake fresh for 3-4 days.

 

 

Cakes · Desserts · Fruit

Strawberry Pound Cake

Chocolate CastlesLeave a comment

Isn’t it such a blessing that we never have to wait for summer for strawberries? Aren’t freezers just the best invention ever?

Because this recipe calls for frozen strawberries, you can make this gorgeous and delicious cake in the dead of winter, when you have reached your pumpkin and gingerbread limit.

2 packages (10 oz eac) frozen sweetened sliced strawberries, thawed

1 cup butter

2 cups sugar

4 eggs

3 cups all purpose flour

1 teas baking soda

1/2 teas baking powder

1/2 teas salt

2/3 cup buttermilk

1/2 cup chopped pecans, optional

1/4 teas strawberry extract (if you do not have this, you can use vanilla)

Strawberry Sauce

1 1/2 cups powdered sugar

1/2 cup sliced fresh strawberries (you can use frozen if unable to find fresh)

1/2 teas vanilla

1/4 teas strawberry extract (if you do not have this, just add another 1/4 teas vanilla)

1/2 cup butter

Drain strawberries, reserving 1/2 cup juice. Chop the berries; set juice and berries aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in pecans, chopped berries and extract.

Pour into a greased and floured 10″ fluted tube pan. Bake at 325 for 1 1/4 hours or until cake tests done. Cool for 10 minutes and then remove from pan to a wire rack. (Mine only took a little over the hour)

Sauce:

In a small saucepan, combine the butter and reserved strawberry juice. Add the fresh sliced or frozen berries. Bring to a boil; cook and stir for 1 minute. Remove from heat and stir in extracts and powdered sugar and mix until no lumps remain from the sugar. Pour glaze over warm cake. 2015-09-23 14.31.48

*Taken from FaceBook