Tag: Strawberry Desserts

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

Strawberry Cream Cheese Cupcakes

Chocolate CastlesLeave a comment

*2015-03-17 15.55.50

Strawberry and Cream Cheese make such a delightful Spring flavor. I am catering a luncheon for a friend tomorrow and since it is suppose to be raining all day, I wanted to end the lunch time with something that would put a “spring” in their step, so I decided to make strawberry cream cheese cupcakes with strawberry cream cheese frosting. Each lady has a little pink bag to take away, filled with the chocolate-toffee biscotti I posted a couple of days ago.

Cupcakes:

1 box of Duncan Hines Strawberry Cake mix. *This was the ingredients on the cake mix I bought, but which ever brand you use, use ingredients listed on back of box.*

*3 eggs

1 cup cold water

1/2 cup oil

Filling:

4 oz of cream cheese, softened

2 teas flour

1/3 cup sugar

1 egg

1/2 teas vanilla

Mix all filling ingredients together until well mixed.

Mix cake mix according to directions. (different brands call for different measurements, so be sure to follow the ingredients on the back of the cake mix you buy.

Fill cupcake liners about 2/3 full. Drop about 1 tables cream cheese filling in center of batter. Bake about 18 min or until cupcakes tests done. Cool on wire rack and frost with frosting given below.

Frosting:

4 cups powdered sugar

1 (8 oz) cream cheese, softened

1 stick butter, softened

Small container of frozen strawberries, thawed. Drain off some of the juice in a small container to use in frosting. You can use the strawberries for another use.

Enough of strawberry juice that you have drained off frozen strawberries to get frosting  the consistency you need to cover cupcakes. I used about probably 2 tables of juice. If it gets too thin, just add a little more powdered sugar.

Be sure cupcakes are completely cool before frosting and store in covered container in fridge.

*I bought the heavy cupcake liners that you can actually bake in. Just set them on a baking sheet and fill them according to the instructions. They make such a pretty presentation, other than just cupcake liners.