Tag: Summer Sweets

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.

 

 

Desserts · Fruit

Summer Sweets

Chocolate CastlesLeave a comment

A friend of mine has asked me to contribute a easy summer recipe for her blog. I thought it best to give her a choice of 3 great refreshing desserts. This first one, the Cheesecake Filled Strawberries, I found on Pinterest. They look so pretty and they are so easy to put together. Can’t wait to have ladies over to make them.

1. Cheesecake Filled Strawberries

1 lb large strawberries

8 oz cream cheese, softened
4 tables powdered sugar
1 teas vanilla
Graham cracker crumbs *(I added a little about 1 teas sugar to crumbs to make them taste more like graham cracker crust)
Directions:
Rinse strawberries and cut around the top of the strawberry. Remove the top and hollow out with a paring knife, being careful not to cut through to the outside of the strawberry. Prep all strawberries and set aside to dry, covered with a towel, so they don’t dry out.
In a mixing bowl, beat cream cheese, powdered sugar and vanilla until creamy. Put cream cheese mixture into a piping bag or a ziplock bag which you will cut the tip of the bag to allow you to fill strawberries with the cream mixture. Fill each strawberry with the cream cheese mixture. Once all the strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, place covered in fridge until ready to use. Better if eaten the same day.
Recipe #2
Frozen Fruit Mallow
1 (9 oz) can crushed pineapple
1 (3 o) pkg cream cheese, softened
1 (7 oz) bottle lemon-lime soda (*I used Sprite)
2 (10 oz) packages frozen sliced peaches
1 cup halved green grapes
1 cup heavy cream, whipped (until stiff peaks form, but be careful not to whip it till it becomes like butter)
1 1/2 cup miniature marshmallows
Blend undrained pineapple and cream cheese. Stir in Sprite (or 7 Up); add fruits. Freeze until partially set. Then fold in whipped cream and marshmallows. Pour into 9″ square pan or a 2 qt dish. Freeze until firm. Yield 6-8 servings.
Recipe #3
Lemon-Strawberry Trifle *Taken from Taste of Home
4 oz cream cheese, softened
1 cup vanilla yogurt
2 cups milk
1 package (3.4 oz) instant lemon pudding mix
2 teas grated lemon peel
2 1/2 cups sliced fresh strawberries, divided (or use a mixture of strawberries, blueberries and raspberries)
1 tables orange juice or water
1 tables powdered sugar
1 prepared angel food cake (8 to 10 oz)
In large mixing bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries (or mixed berries) with orange juice or water and powdered sugar and blend until smooth.
Tear cake into 1″ cubes; place a third of the cake cubes in a trifle bowl or 3 qt serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake then pudding mixture. Cover and refrigerate for at least 4 hours. * I topped mine with sweetened whipping cream (or Cool Whip if you prefer) Decorate with whole berries before serving if desired.
Yield 12-14 servings.