CAKE WITH STRAWBERRY JAM RECIPES
STRAWBERRY FREEZER JAM RECIPE | ALLRECIPES
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Jams and Jellies
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 5 pints
Number Of Ingredients 4
Steps:
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Nutrition Facts : Calories 40.6 calories, CarbohydrateContent 10.4 g, FiberContent 0.1 g, SodiumContent 0.1 mg, SugarContent 10.3 g
STRAWBERRY CAKE RECIPE | MARTHA STEWART
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer long.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
- Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
- Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
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CHOCOLATE-STRAWBERRY CELEBRATION CAKE RECIPE: HOW T…
Although I have some wonderful from-scratch recipes, this one uses a boxed mix with plenty of doctoring. It has become a popular groom’s cake that gets more attention than the wedding cake. —Nora Fitzgerald, Sevierville, Tennessee
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 666 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 666 calories per serving
- Preheat oven to 350°. Combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to 2 greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.
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STRAWBERRY CAKE ROLL | LOVE AND OLIVE OIL
A Japanese-inspired patterned roll cake perfect for spring, filled with a fluffy strawberry whipped cream.
From loveandoliveoil.com
Total Time 12 hours
From loveandoliveoil.com
Total Time 12 hours
- Preheat oven to 350 degrees F. Lightly butter or grease the bottom and sides of a 15 by 10-inch jelly roll pan; line with parchment paper (if using a design template, place the printed template underneath the parchment paper, or trace it onto the back side of the parchment with thick pencil lines).To make design paste, with a spatula or wooden spoon, mix butter and sugar together until you get a smooth paste. Add flour and mix until partially incorporated, then add egg white and mix until smooth. Paste should have a buttercream-like consistency.Divide paste into 3 bowls (how you divide it proportionally will depend on your design) and add food coloring as desired. (I mixed 20g paste with 1 drop leaf green; 60g paste with 1 drop deep pink and 1/2 drop red; and 40g paste mixed with 1 teaspoon of the pink paste to produce a lighter shade of pink for the dots).Transfer pastes into piping bags fitted with small round piping tips (I used my smallest #1 tip for the green, a #3 tip for the light pink dots, and a larger #5 tip for the berries).Pipe design onto parchment. Start with the green, then pipe the darker pink berries on top, and finish with the lighter pink dots. Place pan in freezer to allow the design to set while you prepare the rest of the batter.Place egg yolks in a mixing bowl. Add 1/4 cup sugar and whisk until sugar is dissolved and yolks are lightened in color. Drizzle in vegetable oil, whisking constantly, until incorporated. Whisk in milk, almond extract and salt. Add food coloring as desired (I mixed a bit of Deep Pink and Red with a toothpick, then added just a toothpick’s worth to the batter.)Sprinkle sifted cake flour over batter and fold until incorporated.In a clean mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until frothy. Add remaining 2 tablespoons of sugar and beat on high speed until whites hold medium-stiff peaks.Fold a third of egg whites into batter to lighten it, then add the remaining egg whites and fold until just incorporated.Pour batter over top of frozen design, spreading the batter into an even layer using a large offset spatula. Bang the pan a few times on the countertop to remove any air bubbles and level out the top.Bake for about 10 minutes or until top is springy and edges are just barely starting to brown.Remove from oven. Carefully invert warm cake onto a piece of parchment backed by a solid surface like a large cutting board. Peel off parchment paper backing, revealing the design. Liberally dust a clean tea towel with powdered sugar and lay on top of cake. Flip cake over so the design is facing down.Starting with the side of the cake without the design, carefully roll up the warm cake in the towel. Doing this while the cake is still warm will give the cake a ‘muscle memory’ and allow you to roll it up later with the filling without it cracking.Let rolled cake cool for about 1 hour or until completely cool to the touch.Meanwhile, to make filling, in a small bowl, sprinkle gelatin over 1 tablespoon cool water and let soften for 5 minutes. Microwave the mixture in short, 5 second increments until the gelatin is completely dissolved and liquefied. Let cool slightly (but don’t let it firm up, if it does, microwave it again).In a food processor or clean coffee/spice grinder, pulse freeze dried strawberries together with sugar until very finely ground.Place whipping cream in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, then add powdered sugar, increase to medium high and beat until the paddle starts to leave trails in the cream.Mix a spoonful of the partially-whipped cream into the bowl with the melted gelatin until completely incorporated, then, with the mixer running on low, add this back to the bowl with the rest of the cream. Add strawberry sugar mixture and increase speed to medium high, beating until cream holds medium-stiff peaks (take care not to overbeat).Carefully unroll cake and remove towel. You may need to hold it with your hand as it will try to roll back up (see, muscle memory!) Spread filling into a thin even layer over the whole cake, leaving about 1/2 inch bare at the far end. You may not need all of the filling, depending on how thick a layer you want.Gently roll up the cake, taking care not to use too much pressure lest the filling squeeze out the sides. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight, until filling is set. If you happen to have a cardboard tube lying around, place your cake roll in the tube to keep the bottom from flattening out as it chills (I used a 3 1/2-inch-diameter tube for a whiskey bottle and it was the perfect size).To serve, cut into slices with a sharp serrated knife (the design bits are harder than the cake itself. The slices will look best if you cut using a sharp serrated knife, pulling the knife gently towards you, letting the weight of the knife do the cutting; it may take a few strokes to get through the firmer design parts. Try not to saw back and forth or press down or the design will compress into the cake).Cake roll will keep, tightly wrapped and refrigerated, for up to 3 days.
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STRAWBERRY SHORTCAKE SHEET CAKE | SOUTHERN LIVING
Not much effort is needed for this pretty (and delicious) dessert.
From southernliving.com
Reviews 5
Total Time 2 hours 10 minutes
From southernliving.com
Reviews 5
Total Time 2 hours 10 minutes
- Spread whipped cream-mascarpone mixture over top of cooled shortcake, leaving edges exposed. Top with strawberry mixture and any accumulated juices. Slice evenly into 12 pieces, and serve immediately.
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10 BEST STRAWBERRY CAKE WITH CAKE MIX RECIPES | YUMMLY
Jan 22, 2022 · cake mix, strawberry gelatin, butter, powdered sugar, cream cheese and 5 more Strawberry Cake Roll LaaLoosh cake mix, low fat cream cheese, strawberries, cool whip
From yummly.com
From yummly.com
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20 RECIPES USING STRAWBERRY JAM | TASTE OF HOME
Aug 16, 2018 · Strawberry Pillows Make cookie trays extra special with these mini pie look-alikes stuffed with sweet strawberry preserves. Yum! —Amy Sauerwalt, Columbia, Maryland Not sure which brand of jam to buy? Check out the brands our editors and the Taste of Home …
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From tasteofhome.com
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Pound Cake recipes began to deviate in the mid-1800s from the original pound of each of the ingredients to make a lighter cake. 1881. The Pound Cake has traditionally been a popular dessert in the southern states. The first known written cookbook contained two pound cake recipes…
From callmepmc.com
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50 LAYER CAKE FILLING IDEAS: HOW TO MAKE LAYER CAKE (RECIPES)
In that case, we think perhaps this lovely strawberry chiffon cake, filled with actual slices of fresh strawberries in the middle, might appeal to you in a big way. Get the details on Martha Stewart. 27. Mocha layer cake …
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10 BEST SHEET CAKE WITH CAKE MIX RECIPES | YUMMLY
Jan 17, 2022 · water, vegetable oil, food color, seedless strawberry jam, eggs and 9 more Chantilly Sheet Cake Southern Plate Neufchâtel cheese, white cake mix, strawberry preserves, whole milk and …
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STRAWBERRY JELLO CAKE (ONLY 3 INGREDIENTS) - MOMSDISH
Nov 27, 2019 · Strawberry Jello Cake is a deliciously fun treat that only requires 3 ingredients! Fruity Jello, creamy Cool Whip and fresh strawberries come together to make a cake that’s oh-so …
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EASY STRAWBERRY TRIFLE WITH POUND CAKE - SCATTERED ...
May 22, 2019 · Layer your ingredients into the trifle bowl in this order: 1/3 pound cake, then pour 1/3 of strawberry syrup over the pound cake, 1/3 of pudding mixture and then 2/5 of strawberries. Repeat these layers twice more, the final layer of strawberries …
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